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Ingredientes
- 4 x lamb shanks Salt and freshly grnd pepper to taste
- 2 Tbsp. extra virgin olive oil
- 6 c. veal stock or possibly chicken broth
- 2 x onions, minced
- 1 Tbsp. grnd turmeric
- 1 Tbsp. grnd coriander
- 1 1/2 tsp grnd cumin
- 1 1/2 tsp grnd ginger
- 1/2 tsp saffron threads
- 3 Tbsp. honey
- 16 x kumquats, halved or possibly quartered, seeds removed
Direcciones
- Preheat the oven to 350 degrees. Trim the lamb shanks of excess fat and skin. Season with salt and pepper.
- Heat the extra virgin olive oil over high heat in a skillet large sufficient to hold all the shanks. Add in the shanks and brown on all sides, this should take 10 to 15 min. Transfer the shanks to a plate and pour off any Return the skillet to high heat and add in 2 c. of the veal stock.
- Reduce the stock by half, scraping up any stuck-on bits with a wooden spoon. Add in the onions, reduce the heat to moderately low and cook, stirring often, till the onions are tender and the skillet is almost dry, about 10 min.
- Add in the turmeric, coriander, cumin, ginger and saffron. Cook, stirring, for 5 min, adding a little stock to moisten. Return the shanks to the skillet and cook them with the onions and spices for about 5 min, turning occasionally and adding a little stock to moisten if needed.
- Add in the remaining stock and bring to a boil. Cover and transfer the skillet to the oven. Bake for about 1 1/2 hrs, till the lamb is tender but not falling off the bone. Turn the lamb in the sauce halfway through.
- Transfer the shanks to a plate and tent with foil to keep hot. Return the skillet to the stovetop over high heat and add in the honey and kumquats. Bring to a boil, then reduce the heat and simmer till the sauce has thickened to your taste.
- Return the shanks to the skillet and cook them in the sauce for another 3 min. Taste and adjust seasoning.
- To serve, put some of the sauce on each plate, then top with a shank.
- Serve with Moroccan bread or possibly couscous.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 77 | 35% |
| Total Fat 8.81g | 11% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1186mg | 49% |
| Potassium 490mg | 14% |
| Total Carbs 31.66g | 8% |
| Dietary Fiber 6.5g | 22% |
| Sugars 21.74g | 14% |
| Protein 6.52g | 10% |
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