Lamb in Honey Sauce

Lamb in Honey Sauce Recipe
James Carrier
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.
Makes 4 servings


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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


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.

Created date

October 2003

Nutritional Information

Calories 613
Caloriesfromfat 29 %
Protein 73 g
Fat 20 g
Satfat 6.1 g
Carbohydrate 35 g
Fiber 1.9 g
Sodium 224 mg
Cholesterol 205 mg