"Dave W." wrote:
> So I'm tossing together something for dinner tonight. (My wife says
> cause it is Valentines, I gotta do something to make her happy ... shut
> up, Sheldon!)
>
> So I've got a couple of lamb shanks and I was going to serve them on
> rice with either leeks or mushrooms and then I thought maybe I could put
> both leeks and mushrooms on or in the rice and then I thought maybe
> leeks and mushrooms are a strange combination.
>
> Do you think leeks and mushrooms would be good together? Your reaction?
Here is my favourite recipe for Lamb Shanks
Lamb Shanks with Caramelized Onions
1 tablespoon vegetable oil
6 lamb shanks
2 onions chopped
3 cloves garlic chopped
1 1/2 teaspoons cinnamon
1 teaspoon Paprika
1/2 tsp each salt, pepper and turmeric
pinch of hot pepper flakes
4 cups beef broth
1 (19 oz.) can tomatoes coarsely chopped
3 carrots thickly sliced
4 zucchini thickly sliced
1 can (19 oz.) chick peas drained
Caramelized Onions
2 tblsp butter
4 onions sliced
1 tblsp granulated sugar
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup raisins
1/4 cup slivered almonds toasted
Preheat oven to 350F
In large saucepan, heat oil over medium heat and brown
shanks all over, in batches. Transfer to plate and keep warm
Drain off any pat in the pan.
Reduce to medium, Add onions, garlic, cinnamon, paprika,
salt, pepper, turmeric and hot pepper flakes, stirring
often, until softened (about 5 minutes).
Return shanks and accumulated juices to pan. Add beef broth
and tomatoes, bring to boil, Reduce heat and cover and
simmer about 1 1/2 hour until lamb is tender .
Add carrots, zucchini and chick peas. Cook for another 30
minutes or until lamb and vegetables are tender.
Caramelized Onions:
Meanwhile, in a heavy skillet, melt butter over medium heat.
Add onions, sugar, cinnamon, ginner and turmeric. COver and
cook, stirring occasionally for about 10 minutes. Add
raisins and cook for another 10 minutes. Uncover and cook,
stirring occasionally for 15 minutes until onions are golden
and no liquid remains.
Ladle stew into warmed bowls. Top with Caramelized onions
and sprinkle with almonds
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