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.
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
How to Make It
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.
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.
Add coriander, turmeric, ginger, cumin, and saffron to onions and stir for 1 minute. Stir in broth and honey.
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.
With a slotted spoon, gently transfer shanks to rimmed dinner plates; keep warm.
Skim and discard fat from the pan juices.
Place pan on 2 burners over high heat and boil juices, stirring often, until reduced to 2 cups, 12 to 15 minutes.
Spoon juices equally over the lamb shanks.
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Yummy dish that pleased all the members of my family including my 4 year old son. The mix of sweet and savory was balanced very well and complimented the lambs natural flavor. The meat did not brown in the oven in the time suggested. It took much longer. I wonder if you could brown it on the stove in a dutch oven and cook it in the dutch oven? The end result was tender and flavorful. I only cooked for a little over an hour and the meat was 150 degrees.
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