Braised Lamb With Red Wine & Dried Plums


This is wonderful cold night comfort food. It might sound like a strange combination with the addition of the dried plums (prunes) but they add a subtle sweetness and this is really one of the best lamb stews I have ever had. This came from a New York Times recipe and and I tweaked to my own tastes.


  • 2 pounds lamb shoulder or stew meat
  • 3 Tablespoons olive oil
  • flour for dusting meat
  • 1 cup pitted prunes
  •  salt and pepper
  • 1 chopped onion
  • 2 teaspoons minced ginger
  • ¼ teaspoon cinnamon
  • 1 ½ cup red wine
  • ½ cup beef stock
  • Polenta cooked according to directions



  1. Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, dust with flour. Heat 2 tablespoons of olive oil in a large skillet and brown; remove.
  2. In the same frying pan add 1 tablespoon of olive oil and deglaze pan. Add onion and cook until golden.
  3. Add prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.
  4. Serve over polenta.

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