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.

How to Make It

Step 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.

Step 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.

Step 3

Add coriander, turmeric, ginger, cumin, and saffron to onions and stir for 1 minute. Stir in broth and honey.

Step 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.

Step 5

With a slotted spoon, gently transfer shanks to rimmed dinner plates; keep warm.

Step 6

Skim and discard fat from the pan juices.

Step 7

Place pan on 2 burners over high heat and boil juices, stirring often, until reduced to 2 cups, 12 to 15 minutes.

Step 8

Spoon juices equally over the lamb shanks.

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