SHNK: Lamb Smothered in Onions
Source of Recipe
Food & Wine Magazine, September 2000
* Exported from MasterCook *
Lamb Smothered in Onions
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 meaty lamb shanks (1-1/4 lb) -- trimmed of
-- excess fat
1 medium onion -- coarsely grated
plus
4 pounds large onions -- quartered
-- lengthwise and thickly
-- sliced crosswise
1/2 cup Italian canned tomatoes -- drained, seeded
-- and chopped
2 tablespoons extra-virgin olive oil
1 cinnamon stick (2 inch)
coarse salt -- to taste
freshly ground pepper -- to taste
1 1/2 teaspoons ground ginger
1/2 teaspoon saffron* -- crumbled
2 1/4 cups water
3 tablespoons sugar
plus
1/2 teaspoon sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter -- cut into small
--pieces and chilled
In a large, heavy casserole, combine the lamb shanks with the grated onion, tomatoes, olive oil, cinnamon stick, 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of the ginger and half the saffron. Cook over low heat until the shanks are sizzling, about 5 minutes. Stir in 2 cups of the water and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until the lamb is just barely falling off the bone, about 2-1/2 hours.
Cool the lamb shanks, then pull the meat off the bones and trim off any fat or gristle. Cut the meat into 1-inch chunks and transfer to a bowl. Skim the fat from the cooking liquid and discard the cinnamon stick. Boil the liquid until reduced to 1 cup, about 35 minutes.
Meanwhile, in a large saucepan, combine the sliced onions with 3 tablespoons of the sugar, the cinnamon, and 1 teaspoon each of salt and pepper. Add the remaining 1/4 cup of water, 1/2 teaspoon of ground ginger and the remaining saffron. Scatter three-fourths of the butter pieces over the top.
Cover and cook over moderately low heat, stirring occasionally, until the onions are very soft, about 1 1/2 hours. Uncover and cook over moderately high heat until all the liquid has evaporated, about 25 minutes. Reduce the heat to moderately low and cook, stirring frequently, until the onions are golden, about 20 minutes longer.
Transfer the onions to a large plate to cool.
Preheat the oven to 400 degrees F. Spread the lamb chunks in a large glass or ceramic baking dish and pour the reduced cooking liquid on top; spread the browned onions over the meat, sprinkle with the remaining 1/2 teaspoon of sugar and dot with the remaining butter. Bake the lamb for 35 to 40 minutes, or until sizzling and browned. Serve the smothered lamb hot or warm.
Make ahead: The recipe can be prepared ahead through step 3.
Refrigerate the lamb and onions separately up to 3 days.
*Judi's note: I think 1/4 teaspoon good quality saffron should be sufficient for this dish, but if you really like the taste of saffron use the 1/2 teaspoon.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Source:
"Food & Wine Magazine, 9/00"
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