Lamb shanks with honey and spices
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| 2 | mediums | Onions -- thinly sliced |
| 1 | Clove garlic -- minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground turmeric |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Coriander |
| ¾ | cup | Water |
| ¼ | cup | Honey |
| 2 | Cinnamon sticks | |
| 4½ | pounds | Lamb shank -- cracked |
| 1 | Lemon -- thinly sliced | |
| Brown rice -- for | ||
| Accompaniment | ||
Directions
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
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