Subject: Spiced Lamb Shanks
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 25 2003 - 06:14:07 EDT
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FOOD FUNNY
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Reader Crystal Roy says this one made her laugh out loud:
A husband was sent to the grocery store by his wife to get some
organic vegetables. Once there, he couldn't find any fresh veggies
that were labeled organic, so he asked an elderly clerk, "These
vegetables are for my wife," he evidently didn't want the clerk to
think that HE was that persnickety. "Have they been sprayed with
poisonous pesticides?" "No," the clerk replied, "you have to do that
yourself."
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TODAY'S RECIPE
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There are few cuts of meat I like more than lamb shanks, but they can
be hard to find because not many people appreciate them like I do. If
you have trouble locating them, ask your meat market to special-order
them for you. You won't be sorry.
Spiced Lamb Shanks
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
4 - 6 cloves garlic, crushed
2 sticks cinnamon
4 large leaves fresh sage
1 cup (250 ml) beef stock
1 cup (250 ml) dry red wine
2 Tbs (30 ml) honey
1/4 tsp (1 ml) ground cloves
1 1/2 cups (375 ml) pitted prunes
1 cup (250 ml) coarsely chopped plum tomatoes
Chopped fresh mint leaves for garnish
Season the lamb shanks generously with salt and pepper. Heat 2
tablespoons (30 ml) of the olive oil in a large heavy casserole over
moderate heat and, working with two at a time, brown the lamb shanks
on all sides. Set the lamb aside and discard the fat from the
casserole. Heat the remaining oil and saute the onions and garlic
until tender but not brown, about 10 minutes. Return the lamb to the
casserole and add the cinnamon, sage, beef stock, wine, honey, and
cloves. Bring to a boil, cover tightly, and place in a preheated 325F
(165C) oven. Bake 2 hours, stir in the prunes and tomatoes, add more
liquid if necessary, and bake tightly covered an additional hour.
Serve garnished with fresh mint. Serves 4 to 6.
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