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| Braised Spiced Lamb Shanks |
Hits: 87 |
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| Date Added: |
April 15, 2008 |
| Calories: |
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| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Lamb, Main Dish, Restaurant, Copy Cat / Restaurant |
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| Ingredients: |
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons coriander seeds
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 tablespoon curry powder
1/2 teaspoon coarse salt
1/2 cup olive oil
1 tablespoon olive oil
4 lamb shanks - (18 to 20 oz ea)
6 cups chicken stock
= (or canned low-salt chicken broth)
4 garlic cloves
1/2 pound red-skinned new potatoes
8 small carrots
4 plum tomatoes
2 small zucchini
8 asparagus stalks
1 tablespoon all-purpose flour
1 tablespoon tomato paste
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in 1/2 cup oil.
- Place lamb shanks in 13- by 9- by 2-inch glass baking dish. Rub spice oil all over shanks. Cover with plastic wrap; chill overnight, turning occasionally.
- Preheat oven to 350 degrees. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm.
- Bring liquid in pot to simmer over medium heat. Add potatoes; simmer 10 minutes. Add carrots to liquid and simmer 5 minutes longer. Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon.
- Heat reserved fat in heavy large skillet over medium heat. Whisk in flour; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil until gravy coats spoon lightly, about 2 minutes. Serve lamb and vegetables with gravy.
- This recipe yields 4 servings.
- Comments: "My favorite lamb dish in recent memory was a lamb shank at Bistro 110 here in Chicago," writes Valerie Young of Chicago, Illinois. "The waiter told me that it was seasoned with cumin, coriander, and curry, then braised for a very long time."
- The secret to this recipe? The lamb marinates overnight in a fragrant oil-and-spice mixture. If you don't have a spice grinder or coffee grinder, use a mallet to crush the seeds in a resealable plastic bag.
Notes:
Recipe from the R.S.V.P. column - Bistro 110, Chicago, IL |
Nutrition Facts not Available |
| Rating: () |
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Added On: April 15, 2008 |
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| * Bon Appétit, December 2001 |
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