Braised lamb shanks with carrots, leeks, and coriander sa
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Braised lamb shanks with carrots, leeks, and coriander sa
  Lamb    Carrots    Leeks    Meat  
Last updated 6/12/2012 1:10:01 AM. Recipe ID 37148. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Braised lamb shanks with carrots, leeks, and coriander sa
 Categories: Meat
      Yield: 4 Servings
 
      4    8 inch leek
           Salt and pepper
      2 tb Oil
      3    Carrot; peeled and chopped
      3 sm Garlic clove; sliced
      1 tb Fresh ginger; julienned
      2 c  Dry red wine
      1 c  Chicken stock
      1 tb Coriander seed
      1 tb Tomato paste
      1 tb Marjoram; minced fresh
      1    Blood orange unpeeled;
           -thinly sliced
      2 tb Steamed couscous
      2 tb Parsley; minced
           Fresh marjoram sprigs
 
  To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and
  cut the tops off the leeks, leaving an 8" length. Split the leeks in
  half through the root end, cutting 6" toward the top. Rinse well to
  remove any dirt from between the leaves.
  
  Trim the shanks of all excess fat and season liberally with salt and
  pepper. In a large saute pan or skillet over high heat, heat the oil
  and saute the shanks until they are evenly browned all over, 15 to 20
  minutes. Pour off any excess fat from the pan. Add the carrots,
  leeks, garlic, and ginger to the pan and continue to cook for 5
  minutes. Add the wine, stock, coriander seeds, tomato paste,
  marjoram, and orange, and bring the liquid to a boil. Cover and bake
  for 2 to 2 1/2 hours, or until the meat is very tender and falling
  off the bone.
  
  Remove the pan from the oven, arrange the lamb and veggies on a warm
  serving platter, and place the pan over medium heat. Add the couscous
  to the juices and stir until the couscous slightly thickens the
  sauce. Ladle some of the sauce over the meat and veggies, and garnish
  the platter with the parsley and marjoram sprigs. 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 37148 (Apr 03, 2005)

[an error occurred while processing this directive]