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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For a garnish, add about a dozen pitted prunes and apricot halves to boiling pan juices (step 7). When boiling resumes, lift fruit out with a slotted spoon and arrange with toasted almonds around lamb. Garnish meat with mint sprigs, and serve bread to dunk into sauce. Ingredients:
4 lamb shanks (1 lb. each), fat trimmed |
2 onions (1 lb. total), chopped |
1 tablespoon olive oil |
1 tablespoon ground coriander |
1 tablespoon ground dried turmeric |
1 1/2 teaspoons ground ginger |
1 1/2 teaspoons ground cumin |
1 teaspoon saffron threads |
3 1/2 cups fat-skimmed beef broth |
1/3 cup honey |
Directions:
1. Rinse lamb and place in a 2-inch-deep 11- by 17-inch pan. Bake in a 500° oven until well browned, turning shanks over once, about 15 minutes. Discard fat from pan.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir onions with oil until dark gold, about 15 minutes.
3. Add coriander, turmeric, ginger, cumin, and saffron to onions and stir for 1 minute. Stir in broth and honey.
4. Pour broth mixture over lamb. Cover pan tightly with foil. Bake in a 350° oven until meat is very tender when pierced, 1 1/4 to 1 1/2 hours; after 30 and 60 minutes, spoon pan juices over lamb.
5. With a slotted spoon, gently transfer shanks to rimmed dinner plates; keep warm.
6. Skim and discard fat from the pan juices.
7. Place pan on 2 burners over high heat and boil juices, stirring often, until reduced to 2 cups, 12 to 15 minutes.
8. Spoon juices equally over the lamb shanks.
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