Recipe of the Week: Spicy Lamb Shanks, by T.U.


  • 4 to 5 lamb shanks
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup dried apricots
  • 1 cup pitted prunes
  • 1 cup water
  • 2 tbs vinegar
  • 1/3 cup sugar
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves


  1. Coat the lamb shanks with salt and pepper.
  2. Place in a slow cooking pot.
  3. Add apricots and prunes.
  4. Combine water and vinegar with sugar, allspice, cinnamon, and cloves then pour over the fruits and meat.
  5. Cover and cook on low for 7 to 9 hours or until the meat is tender.

Makes 4 to 5 servings.

Note that four lamb shanks will generally fit int9o a 3 1/2 qt pot. You’ll probably need a larger one for more than four shanks.

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