SPICED LAMB SHANKS WITH ORANGE AND HONEY
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
- Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
- Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
- Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
- Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
- To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.
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JJ H
[email protected]This is one of my favorite recipes! The lamb shanks are always so tender and juicy, and the sauce is amazing.
Mohammad Ashraful
[email protected]I'm not sure what I did wrong, but my lamb shanks were tough and the sauce was watery.
Julez Joiner-Sanchez
[email protected]This recipe was easy to follow and the end result was delicious! The lamb shanks were fall-off-the-bone tender and the sauce was flavorful.
christopher carr
[email protected]The lamb shanks were a bit dry, but the sauce was delicious.
bashar damra
[email protected]I would have liked the sauce to be a bit thicker, but overall this was a great recipe.
Akisi Bokini
[email protected]This dish is a bit too time-consuming for a weeknight meal, but it's definitely worth the effort for a special occasion.
Md Rubel Molla
[email protected]I'm not usually a fan of lamb, but I really enjoyed this dish. The orange and honey sauce was amazing.
Sandera Bethea
[email protected]This recipe is a keeper! I love how easy it is to make and how delicious it turns out.
Muneeb gohar
[email protected]I made this dish for a dinner party and everyone raved about it. The lamb shanks were so tender and flavorful, and the sauce was perfect.
Obed Agyakwa
[email protected]The lamb shanks were tough and the sauce was bland. I'm not sure what went wrong.
NarkoS
[email protected]I followed the recipe exactly and the lamb shanks were perfectly cooked. The sauce was a bit too sweet for my taste, so I added a little bit of lemon juice to balance it out.
misty sweat
[email protected]This was my first time cooking lamb shanks and they turned out amazing! The meat was so tender and juicy.
Akpan Promise
[email protected]I've made this recipe several times now and it's always a hit. The orange and honey add such a unique and flavorful twist to the lamb.
Muhumuza Stephen
[email protected]This dish was absolutely delicious! The lamb shanks were fall-off-the-bone tender and the sauce was incredible. I served it over rice and it was the perfect comfort food for a cold night.