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Lamb Shanks With Honey And Spices

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CATEGORY CUISINE TAG YIELD
Meats California 6 Servings

INGREDIENTS

1 T Butter
1 T Olive oil
2 Onions, thinly sliced
1 Clove garlic, minced
1 t Salt
1/2 t Ground turmeric
1/2 t Ginger
1/4 t Ground allspice
1/4 t 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

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. 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). 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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