6 lamb shanks

2 tablespoons (30 ml) olive oil

1 large onion, chopped

2 cloves garlic, chopped

3 cups (750 ml) chicken broth

1 cup (250 ml) pitted, chopped prunes

Salt and pepper

With the rack in the middle position, preheat the oven to 170°C (325°F).

Using a knife, slice the meat and tendons all around the bone at the least meaty end, about 2.5 cm (1 inch) from the end of the bone. Pull back the meat to expose the end of the bone.

In a large ovenproof Dutch oven over medium-high heat, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.

In the same Dutch oven, soften the onion and garlic. Add the broth, prunes and meat. Bring to a boil. Cover and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.

Remove the meat from the Dutch oven.

In a blender, purée the sauce until more or less smooth, giving it an unappetizing appearance. Adjust the seasoning.

Ladle the sauce over the shanks. Serve with Worms Al Fraido.

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