SPICED LAMB SHANKS WITH ORANGE AND HONEY
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
- Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
- Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
- Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
- Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
- To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.
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Rose Mini
[email protected]This recipe is a winner!
Naveed ullah
[email protected]This is a must-try recipe for lamb lovers!
FANTASY 3
[email protected]I would recommend this recipe to anyone who loves lamb.
Aman Sheikh
[email protected]This recipe is a great way to impress your guests.
tanya nagel
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The orange and honey sauce was delicious.
Mason kaffmen
[email protected]This recipe is a keeper! I will definitely be making it again.
Michelangelo
[email protected]The lamb shanks were a little tough, but the sauce was great.
Ghomo Phroo
[email protected]This was my first time cooking lamb shanks and I'm so glad I tried this recipe. It was easy to follow and the results were amazing.
dorinda Rodriguez
[email protected]I've made this recipe several times and it always turns out great. The lamb shanks are always fall-off-the-bone tender.
Kgan Kgan
[email protected]This is one of my favorite recipes for lamb shanks. The orange and honey give the meat a wonderful flavor.
bakhtawar bakhtawar
[email protected]I made this dish last night and it was a hit! The lamb shanks were so tender and flavorful, and the sauce was perfect. I served it over rice and it was a delicious meal.