Lamb Shanks with Honey and Spices Recipe

1      Reviews by:    Carla Parker   Lamb Shanks with Honey and Spices Recipe is inspired by the exotically flavored stews of Morocco browning onions in butter before adding garlic, salt, turmeric, ginger, allspice and coriander then pouring over lamb shanks in casserole before baking. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    African    Servings:4 Nutrition facts:1171 calories48.9 grams fat Print Preview Rate This Recipe Prep Time:   28 Minutes Cook Time:   2 Hours Total Time:   2 Hours 28 Minutes

INGREDIENTS

• 1 tablespoon each butter or margarine and olive oil or salad oil
• 2 medium onions, thinly sliced
• 1 clove garlic, minced or pressed
• 1 teaspoon salt
• 1/2 teaspoon each ground turmeric and ginger
• 1/4 teaspoon each ground allspice and coriander
• 3/4 cup water
• 1/4 cup honey
• 2 cinnamon sticks
• 4 to 5 pounds lamb shanks, cracked
• 1 lemon, thinly sliced
• Cooked brown rice

DIRECTIONS

• Preheat oven to 350° F. In a large frying pan heat together butter and oil. Saute onions until limp but not browned. Add garlic, salt, turmeric, ginger, allspice, and coriander and stir to coat onions; simmer about 2 minutes.
• Mix in water, honey, and cinnamon sticks; bring to a boil, then remove from heat.
• Arrange lamb shanks in a deep casserole just large enough to hold them in a single layer. Pour on onion mixture. Arrange lemon slices over lamb. Cover and bake until lamb is very tender (about 2 hours).
• Remove lamb and lemons to a serving dish and keep warm. Skim fat from cooking liquid; boil liquid to reduce and thicken it slightly. Pour over lamb and serve with brown rice.

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