jmcquown wrote:

> I have a couple of really nice meaty lamb shanks in the freezer. Was
> thinking about cooking them next weekend. The only way I've ever prepa=
red
> them (which is just fine but I'm looking for other ideas) is this: Bro=
wn
> them in a little oil, remove them from the pan, saut=E9 some onion and =
garlic
> and then deglaze the pan with a little white wine. Add the lamb shanks=
back
> to the pan with some chicken stock, chopped parsley, sliced mushrooms.
> Season with salt & pepper and a little dried marjoram and cover and sim=
mer
> the shanks over low heat until very tender.

Here is a recipe for braised lamb shanks that includes tomato and chick p=
eas,
flavoured with cinnamon, ginger and tumeric which is topped with carameli=
zed
onions. It is fantastic.




Ingredients


=95
1 tablespoon (15 mL) vegetable oil

=95
6 lamb shanks

=95
2 onions, chopped

=95
3 cloves garlic, chopped

=95
1-1/2 teaspoons (7 mL) cinnamon

=95
1 teaspoon (5 mL) paprika

=95
1/2 teaspoon (2 mL) each salt, pepper and turmeric (2 mL)

=95
Pinch hot pepper flakes

=95
4 cups (1 L) beef stock

=95
1 can (19 oz/540 mL) tomatoes, coarsely chopped

=95
3 large carrots, thickly sliced

=95
4 zucchini, thickly sliced

=95
1 can (19 oz/540 mL) chick-peas, drained and rinsed

=95
Caramelized onions:

=95
2 tablespoons (25 mL) butter

=95
4 onions, sliced

=95
1 tablespoon (15 mL) granulated sugar

=95
3/4 teaspoon (4 mL) cinnamon

=95
1/2 teaspoon (2 mL) ground ginger

=95
1/4 teaspoon (1 mL) each salt, pepper and turmeric

=95
1/2 cup (125 mL) raisins

=95
1/4 cup (50 mL) slivered almonds, toasted



Preparation


In large heavy saucepan, heat oil over medium-high heat; brown lamb shank=
s all
over, in batches. Transfer to plate. Drain off any fat in pan.

Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, peppe=
r,
turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minute=
s or
until softened.

Return shanks and any accumulated juices to pan. Add beef stock and tomat=
oes;
bring to boil. Reduce heat, cover and simmer for about 1 1/2 hours or unt=
il lamb
is just tender.

Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, co=
vered,
for about 20 minutes or until lamb and vegetables are tender.

Strain, reserving liquid; set meat and vegetables aside. Return reserved =
liquid
to pan; boil for about 15 minutes or until reduced to half. Return meat a=
nd
vegetables to pan; heat through.

Caramelized onions: Meanwhile, in large heavy skillet, melt butter over m=
edium
heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cov=
er and
cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 min=
utes.
Uncover and cook, stirring occasionally, for about 5 minutes or until oni=
ons are
golden and no liquid remains.

Ladle stew into warmed bowls. Top with caramelized onions; sprinkle with
almonds.


http://www.canadianliving.com/canadi.../DetailRecipe=
=2Easp?idRe=3D4744&idSm=3D377

>
>
> When the shanks are done, I'll be putting the bones (still with plenty =
of
> meat on them) in the freezer for making soup (probably Scotch broth wit=
h
> barley) later on. As a result, while I like lamb curry just fine, curr=
y
> powder doesn't seem to fit in with Scotch broth. But maybe you have a =
lamb
> soup recipe that loves curry and will override my future craving for Sc=
otch
> broth

Last year I made some Scotch Broth but it seemed to be lacking in somethi=
ng. The
next day my wife heated up again but added a bit of curry powder. It was =
great.