Lamb Shanks with Caramelized Onions

By The Canadian Living Test Kitchen

49 people added this to their Recipe Box

This recipe makes 6 servings

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
6 lamb shanks 6 6lamb shanklamb shanks
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , chopped3 3cloves garlic, chopped
1-1/2 tsp cinnamon 1-1/2 1-1/2tsp tspcinnamon
1 tsp paprika 1 1tsp tsppaprika
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/2 tsp turmeric 1/2 1/2tsp tspturmeric
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
4 cups beef stock 4 4cups cupsbeef stock
1 1can (19 oz/540 mL) can (19 oz/540 mL)tomatotomatoes, coarsely chopped
3 large carrots , thickly sliced3 3large carrots, thickly sliced
4 zucchinis , thickly sliced4 4zucchinizucchinis, thickly sliced
1 1can (19 oz/540 mL) can (19 oz/540 mL)chick peas, drained and rinsed
Caramelized Onions:
2 tbsp butter 2 2tbsp tbspbutter
4 onions , sliced4 4oniononions, sliced
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
3/4 tsp cinnamon 3/4 3/4tsp tspcinnamon
1/2 tsp ground ginger 1/2 1/2tsp tspground ginger
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1/4 tsp turmeric 1/4 1/4tsp tspturmeric
1/2 cup raisins 1/2 1/2cup cupraisinraisins
1/4 cup slivered almonds , toasted1/4 1/4cup cupslivered almonds, toasted

Preparation

In large heavy saucepan, heat oil over medium-high heat; brown lamb shanks all over, in batches. Transfer to plate. Drain off any fat in pan.

Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minutes or until softened.

Return shanks and any accumulated juices to pan. Add beef stock and tomatoes; bring to boil. Reduce heat, cover and simmer for about 1-1/2 hours or until lamb is just tender.

Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, covered, for about 20 minutes or until lamb and vegetables are tender.

Strain, reserving liquid; set meat and vegetables aside. Return reserved liquid to pan; boil for about 15 minutes or until reduced to half. Return meat and vegetables to pan; heat through.

Caramelized onions: Meanwhile, in large heavy skillet, melt butter over medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cover and cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 minutes. Uncover and cook, stirring occasionally, for about 5 minutes or until onions are golden and no liquid remains.

Ladle stew into warmed bowls. Top with caramelized onions; sprinkle with almonds.