Braised Lamb Shanks With Glazed Lemon and Orange Slices
"From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 (1 -1 1/4 lb) lamb shanks, patted dry
- 1 medium onion, finely chopped
- 1 large lemon, thinly sliced
- 1 navel orange, thinly sliced
- 1 (28 ounce) can chopped tomatoes, drained
- 3⁄4 cup beef stock
- 2⁄3 cup hearty red wine
- 1⁄4 cup honey
- 1 cinnamon stick
- salt, to taste
- fresh ground black pepper, to taste
directions
- Preheat oven to 325 degrees F.
- In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
- Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
- Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
- Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
- Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
- Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
- Serve over cooked pasta or bulgur.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Cooked the lamb shanks in the slow cooker and then 2 hours before we ate, I added all the flavourings. Yummo. Served it with peas, and grated onion, potato and carrot mixed together and then fried in small amounts. An all round easy meal and a winner with the kids.
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
