Spiced Ruby Lamb Shanks
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Blanch the lemons in boiling water for 2 minutes
2
Drain
3
Cut into 8 wedges each, discarding seeds
4
Preheat the oven to 350°:F
5
Season the lamb with salt and pepper
6
Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat
7
Brown the shanks well, 2 at a time, about 6 minutes each, turning
8
Remove to a plate
9
Pour the fat from the casserole and wipe clean
10
Heat the remaining oil in the casserole over low heat
11
Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly
12
Add the remaining ingredients; season with salt and pepper
13
Bring to a boil, reduce heat to low and cook for 2 minutes
14
Return the lamb to the casserole, cover and bake for 1 hour
15
Uncover and bake until tender, about 45 minutes more, basting occasionally
16
Remove the lamb to a large, shallow platter
17
Discard the cinnamon,thyme and bay leaves
18
Defat the sauce, then spoon it over the lamb
19
Garnish with the bunches of thyme
20
Blanch the lemons in boiling water for 2 minutes
21
Drain
22
Cut into 8 wedges each, discarding seeds
23
Preheat the oven to 350°:F
24
Season the lamb with salt and pepper
25
Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat
26
Brown the shanks well, 2 at a time, about 6 minutes each, turning
27
Remove to a plate
28
Pour the fat from the casserole and wipe clean
29
Heat the remaining oil in the casserole over low heat
30
Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly
31
Add the remaining ingredients; season with salt and pepper
32
Bring to a boil, reduce heat to low and cook for 2 minutes
33
Return the lamb to the casserole, cover and bake for 1 hour
34
Uncover and bake until tender, about 45 minutes more, basting occasionally
35
Remove the lamb to a large, shallow platter
36
Discard the cinnamon,thyme and bay leaves
37
Defat the sauce, then spoon it over the lamb
38
Garnish with the bunches of thyme