First occasional days of crisp autumn are enough to encourage me to bring out the dutch oven again. I bought a box of farm fresh plums, mostly for jam, but wanted to try using them in place of dry prunes in a stew for a sweet and sour sauce to add some brightness to the lamb.
2 lamb shanks
12 prune plums
1 yellow onion
1 quart of chicken stock
Braise seasoned lamb shanks on all sides until just starting to brown. Set aside. Roast chopped onion and carrots until turning golden on high-medium heat, about 10 minutes. Add in the pitted plums, cut in half. Reduce the heat, add the lamb back into the pot and pour the chicken stock in. Cover and let simmer for 45 minutes. Turn the meat and add in the potatoes, cut into wedges. Cover and cook for another 45 minutes.