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| ONION-BAKED LAMB SHANKS |
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An exotic blend of spices, typical of North African stews, combines with the flavor of lamb to form a juicy tenderness. This is a great make-ahead dish. The flavors are even better reheated.
for Dinner
4 servings
Ingredients
4 meaty lamb shanks, about 4 lbs.
2 medium onions, thinly sliced
1 Tbs. butter or margarine
1 Tbs.p olive or salad oil
2 cloves garlic, minced
2 tsp. salt
3/4 tsp. EACH ginger and turmeric
1/4 tsp. EACH allspice and coriander
1/4 tsp. ground cinnamon
3/4 cup water
1/4 cup honey
1 lemon, thinly sliced
Cooked brown rice
Lemon slices for garnish
Directions
1. Place lamb shanks single layer in a deep casserole.
2. In frying pan, saute onions in butter and oil until limp but not browned. Add garlic, salt and spices. Mix until onions are evenly coated. Stir in water and honey, blending well. Pour over lamb shanks.
3. Arrange lemon slices over shanks. Cover.
4. Bake at 350 Degrees for 1 1/2 to 2 hours until lamb is juicy and tender and meat comes away easily from bones.
5. Arrange on bed of cooked borwn rice. Top with onions. Discard lemon.
6. Skim fat from juices. Boil juices down until slightly thickened. Spoon over meat. Garnish with fresh lemon slices.
Nutritional info
Comments
Good served with: Salad with lemon-mint dressing.
Prep time: 20 minutes
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