| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
8 inch leek |
|
|
Salt and pepper |
| 2 |
tb |
Oil |
| 3 |
|
Carrot; peeled and chopped |
| 3 |
sm |
Garlic clove; sliced |
| 1 |
tb |
Fresh ginger; julienned |
| 2 |
c |
Dry red wine |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Coriander seed |
| 1 |
tb |
Tomato paste |
| 1 |
tb |
Marjoram; minced fresh |
| 1 |
|
Blood orange unpeeled; thinly sliced |
| 2 |
tb |
Steamed couscous |
| 2 |
tb |
Parsley; minced |
|
|
Fresh marjoram sprigs |
INSTRUCTIONS
To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and cut
the tops off the leeks, leaving an 8" length. Split the leeks in half
through the root end, cutting 6" toward the top. Rinse well to remove any
dirt from between the leaves.
Trim the shanks of all excess fat and season liberally with salt and
pepper. In a large saute pan or skillet over high heat, heat the oil and
saute the shanks until they are evenly browned all over, 15 to 20 minutes.
Pour off any excess fat from the pan. Add the carrots, leeks, garlic, and
ginger to the pan and continue to cook for 5 minutes. Add the wine, stock,
coriander seeds, tomato paste, marjoram, and orange, and bring the liquid
to a boil. Cover and bake for 2 to 2 1/2 hours, or until the meat is very
tender and falling off the bone.
Remove the pan from the oven, arrange the lamb and veggies on a warm
serving platter, and place the pan over medium heat. Add the couscous to
the juices and stir until the couscous slightly thickens the sauce. Ladle
some of the sauce over the meat and veggies, and garnish the platter with
the parsley and marjoram sprigs.
Recipe By : Hamersley's Bistro/Gordon Hamersley/tpogue@idsonline.com
Posted to FOODWINE Digest 6 October 96
Date: Mon, 7 Oct 1996 16:29:01 -465800
From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”