"SILK ROAD" BRAISED LAMB SHANKS
Source of Recipe
the web
List of Ingredients
2 tablespoons paprika
2 tablespoons ground, toasted cumin seed
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper
4 lamb shanks, about 1 to 1 1/2 pounds each
1/4 cup olive oil
2 large onions, chopped, about 2 cups
1/2 pound prune plums, cut in half and stones removed
1/4 cup sugar
1 cup white wine
2 cups chicken stock
Salt and pepper to tasteRecipe
�Mix the paprika, cumin, cardamom, cinnamon, all spice, cloves, salt and pepper in a bowl.
�Rub the spice mix onto the lamb shanks creating a spice covering that coats the shanks completely. Heat the oil over medium-high heat in a large dutch oven. Add the seasoned lamb shanks to the hot dutch oven and brown the lamb shanks well on all sides. Remove the lamb shanks and set aside.
�Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. With a slotted spoon, remove the onions and plums and set aside.
�Add the white wine and cook down by half.
�Return the lamb shanks, onions and plums to the pot.
�Add the chicken stock.
�Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender and falling off the bone.
Serve with rice or bulghour pilaf
SERVES 4
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