On 7/13/2019 4:42 PM, Dave Smith wrote:
> On 2019-07-13 3:10 p.m., jmcquown wrote:
>
>>> I hope you got mine for glazed lamb shanks with caramelized onions.
>>> Everyone who ever ate that here loved it.
>>
>> I can't say that I did, sorry!Â* I'm sure you still have it.Â* Why don't
>> you repost it now?Â* Here.
>
>
> Lamb Shanks with Caramelized Onions
>
> Shanks:
> 1 Tbsp. Vegetable oil
> 5 lamb shanks
> 2 onions chopped
> 3 cloves garlic chopped
> 1 ½ tsp cinnamon
> 1 tsp. Paprika
> 1/2 tsp. Each salt, pepper and turmeric
> Pinch hot pepper flakes
> 4 cups beef stock
> 1 can (19 oz. 540 ml) chopped tomatoes
> 3 large carrots
> 4 zucchini thickly sliced
> 1 can (19 oz. 340 ml) chick peas
>
>
> Caramelized onions:
> 2 Tblsp. Butter
> 4 onions sliced
> 1 Tblsp.Â* granulated sugar
> ½Â* Tsp ground ginger
> ¾ Tsp, cinnamon
> ¼ Tsp. Turmeric
> ½ cup raisin
> ¼ cup slivered almonds
>
>
> In a large saucepan, heat oil over medium high heat and brown lamb
> shanks on all sides in batches.Â* Transfer to a plate and drain off fat
> in pan..Â* Reduce heat to medium and add onions, garlic, cinnamon,
> paprika, hot pepper flakes, turmeric, stirring often for 5 minutes until
> soft.
> Return shanks to pot , add tomatoes and beef stock and simmer for about
> 1 ½ hour until lamb is just tender.Â* (This part can be done in a 325 F
> oven)
> Increase heat to medium, add carrots, zucchini and chick peas and cook
> covered for 20 minutes or until lamb and vegetables are tender.
>
> StrainÂ* and set meat and vegetables aside.Â* Bring reserved liquid to a
> boil for about 15 minutes to reduce by half. Return meat and vegetables
> to liquid to heat through,
>
> Caramelized onions:
> Meanwhile€¦. In a large heavy skillet, melt butter and add onions, sugar,
> cinnamon, ginger, salt, pepper and turmeric. Cover and stir occasionally
> Â*for 10 minutes. Add raisins and continue cooking for ten minutes, then
> uncover and cook for another 5 until onions are golden and no liquid
> remains.
>
> To serve, ladle stew into warmed bowls, top with caramelized onions and
> sprinkle with slivered almonds.
>
>
I've saved that, thanks for posting it.

Jill