On 2019-07-13 3:10 p.m., jmcquown wrote:

>> I hope you got mine for glazed lamb shanks with caramelized onions.
>> Everyone who ever ate that here loved it.
>
> I can't say that I did, sorry!Â* I'm sure you still have it.Â* Why don't
> you repost it now?Â* Here.


Lamb Shanks with Caramelized Onions

Shanks:
1 Tbsp. Vegetable oil
5 lamb shanks
2 onions chopped
3 cloves garlic chopped
1 ½ tsp cinnamon
1 tsp. Paprika
1/2 tsp. Each salt, pepper and turmeric
Pinch hot pepper flakes
4 cups beef stock
1 can (19 oz. 540 ml) chopped tomatoes
3 large carrots
4 zucchini thickly sliced
1 can (19 oz. 340 ml) chick peas


Caramelized onions:
2 Tblsp. Butter
4 onions sliced
1 Tblsp. granulated sugar
½ Tsp ground ginger
¾ Tsp, cinnamon
¼ Tsp. Turmeric
½ cup raisin
¼ cup slivered almonds


In a large saucepan, heat oil over medium high heat and brown lamb
shanks on all sides in batches. Transfer to a plate and drain off fat
in pan.. Reduce heat to medium and add onions, garlic, cinnamon,
paprika, hot pepper flakes, turmeric, stirring often for 5 minutes until
soft.
Return shanks to pot , add tomatoes and beef stock and simmer for about
1 ½ hour until lamb is just tender. (This part can be done in a 325 F oven)
Increase heat to medium, add carrots, zucchini and chick peas and cook
covered for 20 minutes or until lamb and vegetables are tender.

Strain and set meat and vegetables aside. Bring reserved liquid to a
boil for about 15 minutes to reduce by half. Return meat and vegetables
to liquid to heat through,

Caramelized onions:
Meanwhile€¦. In a large heavy skillet, melt butter and add onions, sugar,
cinnamon, ginger, salt, pepper and turmeric. Cover and stir occasionally
for 10 minutes. Add raisins and continue cooking for ten minutes, then
uncover and cook for another 5 until onions are golden and no liquid
remains.

To serve, ladle stew into warmed bowls, top with caramelized onions and
sprinkle with slivered almonds.