| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 6 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 2 | md | Onions — thinly sliced |
| 1 | Clove garlic — minced | |
| 1 | ts | Salt |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Ginger |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Coriander |
| 3/4 | c | Water |
| 1/4 | c | Honey |
| 2 | Cinnamon sticks | |
| 4 1/2 | lb | Lamb shank — cracked |
| 1 | Lemon — thinly sliced | |
| Brown rice — for | ||
| Accompaniment |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. In a large skillet heat together butter and oil. Saute onions until limp but not browned. Add garlic, salt, turmeric, ginger, allspice, and coriander and stir to coat onions; simmer about 2 minutes. Mix in water, honey, and cinnamon sticks; bring to a boil, then remove from heat. 2. Arrange lamb shanks in a deep ovenproof casserole just large enough to hold them in a single layer. Pour on onion mixture. Arrange lemon slices over lamb. Cover and bake until lamb is very tender (about 2 hours). 3. Remove lamb and lemons to a serving dish and keep warm. Skim fat from cooking liquid; boil liquid to reduce and thicken it slightly. Pour over lamb and serve with brown rice. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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