| 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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