Subject: Spiced Lamb Shanks (Greece)
From: Unicorn (unicorn@indenial.com)
Date: Thu May 01 2003 - 06:27:19 EDT
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FOOD FUNNY
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Anna Welander of Uppsala, Sweden writes, "I don't remember who
said this, but this is a quote which I find really thought-provoking, to
say the least!"
When I read about the evils of drinking, I gave up reading.
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TODAY'S RECIPE
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Lamb shanks are one of my favorite cuts of meat, and they are becoming
easier to find than that have been in the past. If your supermarket
doesn't carry them, ask the butcher to order them for you.
Spiced Lamb Shanks (Greece)
4-6 lamb shanks, about 1 lb (450 g) each
Salt and freshly ground pepper to taste
3 Tbs (45 ml) olive oil
1 medium onion, thinly sliced
1 cup (250 ml) beef stock or water
1 cup (250 ml) dry red wine
2 Tbs (30 ml) honey
6=8 cloves garlic, lightly crushed
2 cinnamon sticks
4-6 fresh sage leaves
1 cup (250 ml) seeded and coarsely chopped fresh
or canned tomatoes
1 1/2 cups (375 ml) pitted prunes
1/4 cup (60 ml) chopped fresh mint leaves
Season the lamb shanks with salt and pepper. Heat the oil in a large
heavy pot over moderate heat and brown the shanks, 2 to 3 at a time,
on all sides. Set the shanks aside and add the onion to the pot,
cooking until tender but not brown, about 10 minutes. Return the
shanks to the pot and add the beef stock, red wine, honey, garlic,
cinnamon sticks, and sage. Cover tightly and bake in a preheated 325F
(165F) for 2 to 3 hours, until the meat is tender. Stir in the
chopped tomatoes and prunes and cook uncovered 45 minutes longer.
Stir in the mint immediately before serving. Serves 4 to 6.
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