Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Aziza's Lamb Shanks with Honey-Kumquat Sauce
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- #2149
serves/makes:
ready in:
over 2 hrs
over 2 hrs
2 reviews
ingredients
4 lamb shanks
salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
6 cups veal stock or chicken broth
2 onions, chopped
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 1/2 teaspoon cumin
1 1/2 teaspoon ground ginger
1/2 teaspoon saffron threads
3 tablespoons honey
16 kumquats, halved or quartered, seeds removed
directions
Preheat the oven to 350 degrees F.
Trim the lamb shanks of excess fat and skin. Season with salt and pepper. Heat the olive oil over high heat in a skillet large enough to hold all the shanks. Add the shanks and brown on all sides, this should take 10 to 15 minutes. Transfer the shanks to a plate and pour off any fat in the skillet.
Return the skillet to high heat and add 2 cups of the veal stock. Reduce the stock by half, scraping up any stuck-on bits with a wooden spoon. Add the onions, reduce the heat to moderately low and cook, stirring often, until the onions are tender and the skillet is almost dry, about 10 minutes.
Add the turmeric, coriander, cumin, ginger and saffron. Cook, stirring, for 5 minutes, adding a little stock to moisten. Return the shanks to the skillet and cook them with the onions and spices for about 5 minutes, turning occasionally and adding a little stock to moisten if needed. Add the remaining stock and bring to a boil.
Cover and transfer the skillet to the oven. Bake for about 1 1/2 hours, until the lamb is tender but not falling off the bone. Turn the lamb in the sauce halfway through. Transfer the shanks to a plate and tent with foil to keep warm.
Return the skillet to the stove top over high heat and add the honey and kumquats. Bring to a boil, then reduce the heat and simmer until the sauce has thickened to your taste. Return the shanks to the skillet and cook them in the sauce for another 3 minutes. Taste and adjust seasoning.
To serve, put some of the sauce on each plate, then top with a shank.
added by
saudigrrl
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 14, 2014
Delicious recipe. Served over couscous.
April 2, 2007
I made this recipe and it is great. Make sure, like for any good braise, you brown the meat for 10-15 minutes, better in small batches. I made it for Xmas, and now for Easter....from the Middle East, you know! Very appropriate....