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Lamb Shanks with Honey and Spices

1 tb Butter
1 tb Olive oil
2 md Onions -- thinly sliced
1 Clove garlic -- minced
1 ts Salt
1/2 ts Ground turmeric
1/2 ts Ginger
1/4 ts Ground allspice
1/4 ts Coriander
3/4 c Water
1/4 c Honey
2 Cinnamon sticks
4 1/2 lb Lamb shank -- cracked
1 Lemon -- thinly sliced
Brown rice -- for accompaniment


Preheat oven to 350 degrees F. In a large skillet heat together butter and oil. Saute onions until limp but not browned. Add garlic, salt, turmeric, ginger, allspice, and coriander and stir to coat onions; simmer about 2 minutes. Mix in water, honey, and cinnamon sticks; bring to a boil, then remove from heat.


Arrange lamb shanks in a deep ovenproof casserole just large enough to hold them in a single layer. Pour on onion mixture. Arrange lemon slices over lamb. Cover and bake until lamb is very tender (about 2 hours).


Remove lamb and lemons to a serving dish and keep warm. Skim fat from cooking liquid; boil liquid to reduce and thicken it slightly. Pour over lamb and serve with brown rice.


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