Recipe: Lamb Shanks with Honey and Spices
For 6 Persons
Category: None
1 tb Butter
1 tb Olive oil
2 md Onions -- thinly sliced
1 Clove garlic -- minced
1 ts Salt
1/2 ts Ground turmeric
1/2 ts Ginger
1/4 ts Ground allspice
1/4 ts Coriander
3/4 c Water
1/4 c Honey
2 Cinnamon sticks
4 1/2 lb Lamb shank -- cracked
1 Lemon -- thinly sliced
Brown rice -- for
Accompaniment
1. Preheat oven to 350 degrees F. In a large skillet heat together butter
and oil. Saute onions until limp but not browned. Add garlic, salt,
turmeric, ginger, allspice, and coriander and stir to coat onions; simmer
about 2 minutes. Mix in water, honey, and cinnamon sticks; bring to a boil,
then remove from heat.
2. Arrange lamb shanks in a deep ovenproof casserole just large enough to
hold them in a single layer. Pour on onion mixture. Arrange lemon slices
over lamb. Cover and bake until lamb is very tender (about 2 hours).
3. Remove lamb and lemons to a serving dish and keep warm. Skim fat from
cooking liquid; boil liquid to reduce and thicken it slightly. Pour over
lamb and serve with brown rice.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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