| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour07 |
1 |
servings |
INGREDIENTS
| 4 |
|
Lamb shanks; (shin bone, cut |
|
|
; short) |
| 2 |
c |
Carrots; (sliced on bias, |
|
|
; 1/4-inch thick) |
| 2 |
c |
Onions; diced |
| 4 |
tb |
Fresh grated ginger |
| 8 |
|
Cloves garlic |
| 1 |
c |
Raisins or currants |
| 2 |
tb |
Ground cumin; (toasted, fresh |
|
|
; ground) |
| 1 |
tb |
Ground cinnamon |
| 1 |
c |
Kalamata olives |
| 1/2 |
c |
Lemon preserves; sliced |
| 1 |
qt |
Chicken stock |
| 1 |
qt |
Veal stock |
INSTRUCTIONS
In a hot casserole, sear lamb shanks until brown and remove. Saute carrots,
onions, ginger and garlic for five minutes. Add raisins and spices and
quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to
a boil and simmer approximately 2 and 1/2 hours or until fork tender.
Season with salt, pepper, and sugar to taste.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9374
Converted by MM_Buster v2.0l.
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