Recipe - Lamb Shanks With Honey And Spices

1 tablespoon Butter
1 tablespoon Olive oil
2 md Onions thinly cut or sliced up
1 Clove garlic minced
1 teaspoon Salt
One half teaspoon Ground turmeric
One half teaspoon Ginger
One fourth teaspoon Ground allspice
One fourth teaspoon Coriander
Three fourths cup Water
One fourth cup Honey
2 Cinnamon sticks
4 One half pound Lamb shank cracked
1 Lemon thinly cut or sliced up
Brown rice for
Accompaniment

1. Preheat oven to 350 degrees F. In a large skillet heat together butter
and oil. Saute onions until limp but not browned. Add garlic, salt,
turmeric, ginger, allspice, and coriander and stir to coat onions; simmer
about 2 minutes. Mix in water, honey, and cinnamon sticks; bring to a boil,
then remove from heat.

2. Arrange lamb shanks in a deep ovenproof casserole just large enough to
hold them in a single layer. Pour on onion mixture. Arrange lemon slices
over lamb. Cover and bake until lamb is very tender (about 2 hours).

3. Remove lamb and lemons to a serving dish and keep warm. Skim fat from
cooking liquid; boil liquid to reduce and thicken it slightly. Pour over
lamb and serve with brown rice.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip