Gorf wrote:

> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back =
in an
> italian restaurant that were very good, but can't remember for the life=
in
> me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.

This is the ultimate lamb shanks recipe. Everyone who has had it at my ho=
use has
asked for the recipe. My sister in law is coming down in two weeks with h=
er
daughter in law and begged me to cook it for her. I picked up some lamb =
shanks
yesterday.


http://canadianliving.com/CanadianLi...ilRecipe.asp?=
idRe=3D4744




LAMB SHANKS WITH CARAMELIZED ONIONS


Ingredients

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1 tablespoon (15 mL) vegetable oil


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6 lamb shanks


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2 onions, chopped


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3 cloves garlic, chopped


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1-1/2 teaspoons (7 mL) cinnamon


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1 teaspoon (5 mL) paprika


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1/2 teaspoon (2 mL) each salt, pepper and turmeric (2 mL)


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Pinch hot pepper flakes


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4 cups (1 L) beef stock


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1 can (19 oz/540 mL) tomatoes, coarsely chopped


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3 large carrots, thickly sliced


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4 zucchini, thickly sliced


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1 can (19 oz/540 mL) chick-peas, drained and rinsed


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Caramelized onions:


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2 tablespoons (25 mL) butter


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4 onions, sliced


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1 tablespoon (15 mL) granulated sugar


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3/4 teaspoon (4 mL) cinnamon


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1/2 teaspoon (2 mL) ground ginger


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1/4 teaspoon (1 mL) each salt, pepper and turmeric


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1/2 cup (125 mL) raisins


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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.