sf said:Dave Smith said:My sister in law is coming for a visit next week with her daughter
and
Quoted message said:law and has requested that I do a lamb shanks and caramelized onion
dish that
Quoted message said:she liked so much the last time she had it here.
I love lamb shanks! What's your recipe?
It's ok to email a copy to me at g mail.
You're lucky. I was able to find it on the net so I can do some cutting
and pasting.
http://canadianliving.com/CanadianLiving/client/en/Food/DetailRecipe.asp?idRe=4744
LAMB SHANKS WITH CARAMELIZED ONIONS
Ingredients
•
1 tablespoon (15 mL) vegetable oil
•
6 lamb shanks
•
2 onions, chopped
•
3 cloves garlic, chopped
•
1-1/2 teaspoons (7 mL) cinnamon
•
1 teaspoon (5 mL) paprika
•
1/2 teaspoon (2 mL) each salt, pepper and turmeric (2 mL)
•
Pinch hot pepper flakes
•
4 cups (1 L) beef stock
•
1 can (19 oz/540 mL) tomatoes, coarsely chopped
•
3 large carrots, thickly sliced
•
4 zucchini, thickly sliced
•
1 can (19 oz/540 mL) chick-peas, drained and rinsed
•
Caramelized onions:
•
2 tablespoons (25 mL) butter
•
4 onions, sliced
•
1 tablespoon (15 mL) granulated sugar
•
3/4 teaspoon (4 mL) cinnamon
•
1/2 teaspoon (2 mL) ground ginger
•
1/4 teaspoon (1 mL) each salt, pepper and turmeric
•
1/2 cup (125 mL) raisins
•
1/4 cup (50 mL) slivered almonds, toasted
Preparation
In large heavy saucepan, heat oil over medium-high heat; brown lamb
shanks all over, in batches. Transfer to plate. Drain off any fat in pan.
Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt,
pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for
5 minutes or until softened.
Return shanks and any accumulated juices to pan. Add beef stock and
tomatoes; bring to boil. Reduce heat, cover and simmer for about 1 1/2
hours or until lamb is just tender.
Increase heat to medium. Add carrots, zucchini and chick-peas; simmer,
covered, for about 20 minutes or until lamb and vegetables are tender.
Strain, reserving liquid; set meat and vegetables aside. Return reserved
liquid to pan; boil for about 15 minutes or until reduced to half. Return
meat and vegetables to pan; heat through.
Caramelized onions: Meanwhile, in large heavy skillet, melt butter over
medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and
turmeric; cover and cook, stirring occasionally, for 10 minutes. Add
raisins; cook for 10 minutes. Uncover and cook, stirring occasionally,
for about 5 minutes or until onions are golden and no liquid remains.
Ladle stew into warmed bowls. Top with caramelized onions; sprinkle with
almonds.
