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Lamb in Honey Sauce

James Carrier
Yield Makes 4 servings
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

Nutrition 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

How to Make It

  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.