In article >, Dave Smith > wrote:
>"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

Why? It doesn't seem to get a mention in your Methods.
Or was it just for toasting the almonds?
Or perhaps I just don't understand. %-)

> 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
>

Cheers, Phred.

--
LID