As we approach the holiday season, I’m seeing more and more lamb stew recipes popping up on the internet. It’s the perfect time for me to share a very special recipe for slow-cooked lamb with four different kinds of grapes. This recipe is incredibly easy to make—it just requires time and patience since it takes a while to cook. I use two types of raisins—white and dark—along with two kinds of fresh, seedless grapes—black and red. Simply blend the raisins with water and spices, and you’ve got your sauce ready in no time. Pour it over the lamb shanks, pop them in the oven for 2-3 hours at low heat, and the result is a super flavorful, juicy lamb that falls off the bone—pure perfection. I like to serve it with my favorite side: rice with noodles, but even simple white rice will work perfectly here.

1 pots

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