Not sure where I mined this recipe from (probably here!)? I see someone
(cybercat?) was asking for a good recipe. This one is great.

Lamb Shanks with Caramelized Onions

Shanks:

1 Tbsp. Vegetable oil
5 lamb shanks (Get good quality ones, not knuckles unless that is all
you can get)
2 onions chopped
3 cloves garlic chopped
1 1/2 tsp cinnamon
1 tsp. Sweet Paprika
1/2 tsp. Each salt, pepper and turmeric (probably more salt needed)
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. granulated sugar
1/2 Tsp ground ginger
3/4 Tsp, cinnamon
1/4 Tsp. Turmeric
1/2 cup raisins
1/4 cup slivered almonds

In a large saucepan, heat oil over medium high heat and brown lamb
shanks on all sides in batches. Transfer to a plate and drain off fat in
pan.. 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 1/2 hours until lamb is just tender. (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.

Strain and set meat and vegetables aside. 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
for 10 minutes. Add the raisins and cook (covered) for another 10
minutes. 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.

Frenchy wrote:
> Not sure where I mined this recipe from (probably here!)? I see someone
> (cybercat?) was asking for a good recipe. This one is great.
>
> Lamb Shanks with Caramelized Onions
>
Really fabulous sounding recipe snipped...


This is VERY Moroccan....I make something very similar but with lamb
shoulder steaks, no broth/stock and without the onions and cinnamon. My
Moroccan SIL makes a couscous with an onion glaze - very similar to the
above. The recipe is in Paula Wolfort's book. Or at least a very close
approximation.

Tracy

"Tracy" > ha scritto nel messaggio
...
> Frenchy wrote:
>> Not sure where I mined this recipe from (probably here!)? I see someone
>> (cybercat?) was asking for a good recipe. This one is great.
>>
>> Lamb Shanks with Caramelized Onions
>>
> Really fabulous sounding recipe snipped...
>
>
> This is VERY Moroccan....I make something very similar but with lamb
> shoulder steaks, no broth/stock and without the onions and cinnamon. My
> Moroccan SIL makes a couscous with an onion glaze - very similar to the
> above. The recipe is in Paula Wolfort's book. Or at least a very close
> approximation.
>
> Tracy

The following was originally a recipe I made with lamb shanks, but lambs are
killed too young here to have edible shanks. When using shanks it is cooked
in a very slow oven for a very long time. With a leg, as written, I prefer
it rare. If I don't want the beans it is just lemons, garlic, kalamata
olives and artichokes.
Lamb with Artichokes and White Beans

Preheat the oven to 160C or 325 F

one small leg of lamb (this one was about 1.5 kilo, or 3 pounds)
2 cloves of garlic, peeled and slivered
1 450 g or 1 pound bag of frozen artichoke hearts (if I'd been making this
for guests I would have trimmed fresh little artichokes into hearts)
2 lemons
about 2 teaspoons of coarse salt
canned white beans, drained but not rinsed (if you are serving six, then
about three 14 ounce cans)

Wash and dry the leg of lamb. Remove the fell if it still has it. Stab the
leg here and there with a butcher knife. Into each hole you've made, push a
little coarse salt and a sliver of garlic. Be careful, if you are using very
young lamb it won't do at all to use a lot of garlic. The flavor is mild and
can be easily overwhelmed.

Drizzle some good olive oil into a shallow roasting pan. Toss the artichoke
hearts in a layer on it, then sprinkle garlic slivers among them. Scatter
some coarse salt over all of it. Then lay the leg of lamb onto the artichoke
hearts. Split the lemons and squeeze the juice over the lamb and the
artichokes, then tuck the spent rinds among the artichokes.

Cook the lamb to an internal temperature of from 135 F to 145 F (57 C to 62
C) and remove it from the oven to a platter and allow it to rest. Remove the
artichokes and garlic and lemon rinds. Discard the rinds and put the
artichokes into a covered dish to keep warm.

Empty the beans into the roasting pan, and put the pan back into the oven.
Every oncce in a while, use a spatula to scrape up the pan juices. It should
only take about 15 minutes for the beans to become warm and browned from the
juices.

You can carve the lamb and serve it with the artichokes, the beans and a
wedge of lemon.

"Frenchy" > wrote in message
...
> Not sure where I mined this recipe from (probably here!)? I see someone
> (cybercat?) was asking for a good recipe. This one is great.
>
> Lamb Shanks with Caramelized Onions
>
[snips great looking recipe]

Wow, does that look GREAT! Thank you. I will make this
later this week.

Frenchy wrote:
>
> Not sure where I mined this recipe from (probably here!)? I see someone
> (cybercat?) was asking for a good recipe. This one is great.

I will take credit for posting that one to the RFC site but the real credit
goes to the ladies of Canadian Living Cooks who did it on their show and
Canadian Living magazine where it was published, and to my wife who saw it
and thought that we should try it. I have only served it to lamb lovers and
to one person who was curious about lamb, and all who had it raved about
it. It is a keeper, but one to be done only occasionally for fear of
tiring of a delicious dish.


>
> Lamb Shanks with Caramelized Onions
>
> Shanks:
>
> 1 Tbsp. Vegetable oil
> 5 lamb shanks (Get good quality ones, not knuckles unless that is all
> you can get)
> 2 onions chopped
> 3 cloves garlic chopped
> 1 1/2 tsp cinnamon
> 1 tsp. Sweet Paprika
> 1/2 tsp. Each salt, pepper and turmeric (probably more salt needed)
> 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. granulated sugar
> 1/2 Tsp ground ginger
> 3/4 Tsp, cinnamon
> 1/4 Tsp. Turmeric
> 1/2 cup raisins
> 1/4 cup slivered almonds
>
> In a large saucepan, heat oil over medium high heat and brown lamb
> shanks on all sides in batches. Transfer to a plate and drain off fat in
> pan.. 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 1/2 hours until lamb is just tender. (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.
>
> Strain and set meat and vegetables aside. 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
> for 10 minutes. Add the raisins and cook (covered) for another 10
> minutes. 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.

Dave Smith wrote:
>
> Frenchy wrote:
>> Not sure where I mined this recipe from (probably here!)? I see someone
>> (cybercat?) was asking for a good recipe. This one is great.
>
> I will take credit for posting that one to the RFC site but the real credit
> goes to the ladies of Canadian Living Cooks who did it on their show and
> Canadian Living magazine where it was published, and to my wife who saw it
> and thought that we should try it. I have only served it to lamb lovers and
> to one person who was curious about lamb, and all who had it raved about
> it. It is a keeper, but one to be done only occasionally for fear of
> tiring of a delicious dish.
>
>
snip

Thanks Dave, sorry I lost the original poster's name. Will add it back
for the future!

Frenchy

And Another Lamb Shank one - this one is definitely mine (I think!) <smile>


This is really best done with a pressure cooker. At a pinch, you could
do the first boiling part on the stove top in a large covered pan, but
you would need to boil for about 2 hours.

Ideally this should be prepared 1 day in advance, but it can all be done
that day if you don't mind the extra fat!

In a Pressure cooker, put about 2" of water.

Add salt/pepper
A few sprigs of fresh rosemary (dried at a pinch)
2 - 3 cloves of garlic shopped fine
1 large or 2 small onions, topped and tailed and then cut in quarters
BUT leave the brown skin on
2 Bay leaves
2-3 carrots chopped in slices
Pack the lamb shanks in

Bring to the boil with the lid off and then put the pressure cooker lid
on. Pressure cook for about 35 minutes.

Remove the shanks to a dish and cover and refrigerate for the next day
Strain the juice and cover and in the fridge to allow the fat to rise
and solidify

The next day, the juice will be a jelly. Heat this for 3 minutes in the
microwave to bring back to a liquid.

In a covered roasting pan, slice 2-3 onions thickly and make a bed at
the bottom of the pan
Lay the shanks on the onion slices. A sprinkle of salt and pepper will
aid the taste
Pour over the juice

Cover and bake at 180 deg C for 1-2 hours, or if needed, a lower
temperature and longer. KEEP COVERED so they don't dry out.

When ready, take shanks out and on the stove top, thicken the
juice/onion mixture with a little arrowroot or cornflour in water.

Goes nice with a good garlic mashed potato. 1-2 shanks per person, with
some sauce dribbled over them.

Frenchy wrote:
> Dave Smith wrote:
>>
>> Frenchy wrote:
>>> Not sure where I mined this recipe from (probably here!)? I see someone
>>> (cybercat?) was asking for a good recipe. This one is great.
>>
>> I will take credit for posting that one to the RFC site but the real
>> credit
>> goes to the ladies of Canadian Living Cooks who did it on their show and
>> Canadian Living magazine where it was published, and to my wife who
>> saw it
>> and thought that we should try it. I have only served it to lamb
>> lovers and
>> to one person who was curious about lamb, and all who had it raved about
>> it. It is a keeper, but one to be done only occasionally for fear of
>> tiring of a delicious dish.
>>
> snip
>
> Thanks Dave, sorry I lost the original poster's name. Will add it back
> for the future!

Dave's or the Canadian Living cooks?
I vote for "Canadian Living, via Dave on RFC" to be most accurate.

Dave Smith wrote:

>
> I will take credit for posting that one to the RFC site but the real credit
> goes to the ladies of Canadian Living Cooks who did it on their show and
> Canadian Living magazine where it was published, and to my wife who saw it
> and thought that we should try it.

Don't care where you found it/saw it originally - it's still great!

However, I got the impression that the "Instructions" were "in your own
words" - which should circumvent any need for giving credit and/or
copyright issues? Or does it?
--
Cheers
Chatty Cathy - getting out the lawn chairs and putting on the popcorn...

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

Frenchy wrote:
> Not sure where I mined this recipe from (probably here!)? I see someone
> (cybercat?) was asking for a good recipe. This one is great.
>
> Lamb Shanks with Caramelized Onions

<snipped rec for space>

It's Dave Smith's recipe - a signature dish of his, in fact - and it's
better than great
I am going to make it again this coming week...
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck