The hearty recipe for braised lamb shanks with prunes from Epicurious has excellent ratings and reviews. Meanwhile, the recipe for sautéed kale with prunes and coconut from the California Dried Plum Board makes a wholesome side dish.
To prepare the lamb shanks, season 4 lamb shanks with salt and pepper, and brown them with 4 tablespoons of olive oil in a large ovenproof pot. Set the lamb shanks aside. Fry 1 sliced onion and 1 sliced carrot in 2 tablespoons of olive oil until the vegetables appear slightly caramelized. Cut 1 head of garlic crosswise in half, and add it to the pot. Stir in 1 cup of pitted prunes and 1/4 teaspoon of cardamom seeds.
Pour in 2 cups of beef broth and 1 cup of chicken broth. Bring the mixture to a boil, and put the lamb shanks back into the pot. Cover the pot, and place it in an oven preheated at 350 degrees Fahrenheit for 105 minutes or until the lamb is tender.
To prepare the kale, tear the leaves from 1 bunch of kale into small pieces. Fry 1 teaspoon each of mustard seeds and cumin seeds with 1 tablespoon of coconut oil in a skillet. Stir in 1/2 cup of diced pitted prunes, 1 teaspoon of grated ginger and a pinch of red pepper flakes. Incorporate the kale leaves, and cook the mixture, covered, for three minutes or until the kale is tender. Add salt to taste, and scatter toasted coconut flakes on top.