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| Algerian Lamb Shanks With Cardamom And Orange |
Hits: 7 |
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| Date Added: |
November 20, 2008 |
| Calories: |
415 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Lamb, Main Dish, Copy Cat / Restaurant |
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| Ingredients: |
4 lamb shanks
Salt
1 tablespoon salt
Freshly-ground black pepper
4 tablespoons extra-virgin olive oil
more for serving
1 pound yellow onions
1/4 cup peeled garlic cloves
1 tablespoon finely-chopped fresh ginger
2 cardamom seeds
1 pinch saffron
1 teaspoon chili flakes
1 teaspoon ground cloves
1 teaspoon caraway seeds
2 teaspoons fennel seeds
1/2 cinnamon stick
2 tablespoons curry powder
1/2 cup slivered almonds
1/2 cup golden raisins
2 cans diced plum tomatoes - (10 oz ea)
1 bottle white wine
Zest and juice of 1 orange
1 pound carrots
coarsely diced
1 large fennel bulb
coarsely diced
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Preheat an oven to 350 degrees.
- Generously season the lamb shanks with salt and pepper. In an ovenproof deep sauté pan or Dutch oven over high heat, warm 2 tablespoons of the olive oil until nearly smoking. Working in batches, brown the shanks, 4 to 5 minutes per side. Transfer to a platter.
- Add the remaining 2 tablespoons olive oil, the onions and garlic to the pan and sauté, stirring, until the onions are tender and translucent, 4 to 5 minutes. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, the 1 tablespoon salt, almonds and raisins. Sauté, stirring occasionally, about 5 minutes more. Add the tomatoes, wine, orange zest and orange juice and stir to mix well. Submerge the shanks in the liquid and bring to a simmer. Cover, transfer the pan to the oven and cook until the meat nearly falls off the bone, about 2 hours.
- Stir the carrots and fennel bulb into the stew, cover and bake until the vegetables are tender, about 15 minutes more. Drizzle each serving with olive oil.
- This recipe yields 4 servings.
- Comments: This braised lamb stew is wonderful served over a bed of steamed couscous. The couscous can be served plain or tossed with raisins, almonds and spices. Either way, it will absorb the flavorful broth from the stew.
Notes:
Recipe from Celadon, Napa, California |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 415 |
Calories from Fat 49.7% |
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| Total Fat |
24g |
| Cholesterol |
0mg |
| Sodium |
1677mg |
| Carbohydrate |
47g |
| Dietary Fiber |
11g |
| Protein |
8g |
| Points 10 |
| Exchanges: 1/2 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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