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Tuesday, June 7, 2016

Spiced Lamb Shank Recipe

Last Monday and Tuesday I tried making another one of Tanoreen's recipes. It seems like I always make the fish; I decided to try making the lamb. I started getting into lamb recently... something else to add to the meat list since I don't eat pork anymore. Trader Joe's New Zealand lamb shanks don't have the gamy taste, they taste good and the way the recipe is also makes the recipe good too. Here is the Tanoreen recipe:

1. In a small bowl, combine the allspice, black pepper, cardamom, cinnamon, nutmeg and cumin.
2. Rub half the spice mixture all over the lamb shanks. In a large skillet, heat 1/2 cup oil over medium-high heat. Working in batches, sear the shanks all over, about three to five minutes per side. Remove the shanks to a plate. Toss in the onions to the skillet and saute until soft and golden, three minutes.
3. Add the remaining spice mixture and garlic and saute, stirring, until fragrant, about one minute. Stir in the basil, parsley and cilantro and cook until the herbs begin to turn color, two to three minutes. Add the tomatoes and saute, stirring occasionally, until they become soft, five to seven minutes. Stir in the lemon juice and salt and turn off the heat.
4. Preheat the oven to 500°F. Place the potatoes, carrots and chile peppers, if using, in a large deep roasting pan, and brush them with the remaining 1/2 cup oil. Roast the vegetables for 10 minutes, tossing once halfway through. Remove the pan from the oven and arrange the shanks on top of the vegetables.
5.Using a large spoon, place a scoop of the remaining onion and spice mixture on top of each shank. Fill the pan halfway with hot water, cover the shanks with waxed paper and cover the pan tightly with foil. Bake for one hour, check the water level and fill to halfway again if some of the water has evaporated. Reduce the oven temperature to 400°F and bake for one hour more. Check the water level and add enough water to return it to its original level; bake for a final hour or until the meat falls easily off the bone.
6. To serve, place each lamb shank on a plate and spoon the vegetables next to it

Last Monday I caught a cold, but I still managed to start the process of cooking it. Since I couldn't really smell, I thought I burned the spices. I also cooked the lamb for an hour; it didn't fall off the bone yet, so I decided I'd finish the process on Tuesday after work.

Cinnamon, Nutmeg, and Clove (I didn't have Allspice), Cinnamon, Clove, and Cardamom.

Lamb with the spices spread over it.

The spices with garlic.

Lamb covered in sauce.

Getting ready to roast.

Tuesday I was feeling better, but at 80% and I took off from the library. After I finished the full time job, I went to Wegmans to pick up cold remedies and I picked up fresher spices to remake the sauce to finish the lamb. I sauted the new spices and tomatoes together, put it over the lamb and cooked it for two more hours, until it feel off the bone.

Cilantro with Basil. For the new sauce.

Onion and spices (nutmeg, clove, cinnamon, cardamom)

With the cilantro and basil.

With tomatoes.

Lamb before the new sauce.

Lamb in new sauce.

Yep, totally fell off the bone.

It tasted so good! Even people at work commented on the scent of it when I brought the leftovers in the next day.

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