Sunday, October 21, 2007

Lamb Shank Stew

Although I will certainly miss all the beautiful summer produce and light cool dishes, I'm ready for fall and a whole new set of experiments to add to the repertoire. Tonight, lamb was on the menu in the form of a savory lamb shank stew.

Lamb Shank Stew

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Prep the Lamb Shanks:

Sprinkle lamb shanks with salt, black pepper, garlic powder, and curry powder.

Prepare Stew:

Oil or Shortening (to brown lamb)
2 lamb shanks
1 onion, chopped
4 cloves of garlic, minced
1 tsp turmeric
1 tsp curry powder
1 tsp ground ginger
1/4 tsp dried red-pepper flakes
1 tsp of cinnamon
dash nutmeg
Black pepper
1 Tbsp of honey
2 Tbsp of soy sauce

Put oil into a heavy-bottomed pan and warm over medium heat. Brown the lamb shanks on all sides and then remove to a plate. In the same pan, add the onion and garlic and soften.

Stir in the turmeric, curry, ginger, red-pepper, cinnamon and nutmeg and season with salt and freshly ground pepper. Stir again, adding the honey and soy sauce. Put the shanks back in the pan, add cold water almost to cover, bring to the boil and then put a lid on the pan, lower the heat and simmer for 1-1 1/2 hours, or until the meat is tender. Check for seasoning and add salt & pepper to taste.

Note: We served over smashed red potatoes and it was delicious.

1 comment:

Anonymous said...

Wow! Can't wait to try this! mom