MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Shanks With Caramelized Onions
Categories: Lamb
Yield: 5 Servings

MMMMM---------------------------SHANKS--------------------------------
1 tb Vegetable oil
5 Lamb shanks
2 Onions; chopped
3 cl Garlic; chopped
1 1/2 ts Cinnamon
1 ts Paprika
1/2 ts Salt
1/2 ts Pepper
1/2 ts Turmeric
1 pn Hot pepper flakes
4 c Beef stock
19 oz Can chopped tomatoes (540
-ml)
3 lg Carrots
4 Zucchini; thickly sliced
19 oz Can chick peas (340 ml)

MMMMM---------------------CARAMELIZED ONIONS--------------------------
2 tb Butter
4 Onions; sliced
1 tb Granulated sugar
1/2 ts Ground ginger
3/4 ts Cinnamon
1/4 ts Turmeric
1/2 c Raisins
1/4 c Slivered almonds

In a large saucepan, heat oil over medium high heat and brown lamb
shanks on all sides in batches. Transfer to a plate and drain off fat
in pan.. Reduce heat to medium and add onions, garlic, cinnamon,
paprika, hot pepper flakes, turmeric, stirring often for 5 minutes
until soft.

Return shanks to pot, add tomatoes and beef stock and simmer for about
1-1/2 hours until lamb is just tender. (This part can be done in a
325°F oven)

Increase heat to medium, add carrots, zucchini and chick peas and cook
covered for 20 minutes or until lamb and vegetables are tender.

Strain and set meat and vegetables aside. Bring reserved liquid to a
boil for about 15 minutes to reduce by half. Return meat and
vegetables to liquid to heat through.

Caramelized onions:

Meanwhile: In a large heavy skillet, melt butter and add onions,
sugar, cinnamon, ginger, salt, pepper, and turmeric. Cover and stir
occasionally for 10 minutes. Add the raisins and cook (covered) for
another 10 minutes. Uncover and cook for another 5 until onions are
golden and no liquid remains.

To serve, ladle stew into warmed bowls, top with caramelized onions
and sprinkle with slivered almonds.

Recipe FROM: <https://web.archive.org/web/20170327102531/
http://recfoodcooking.org/sigs/Dave Smith/
Lamb Shanks with Caramelized Onions.html>

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