03-17-2005, 02:56 AM
Yield: 4 servings
2 lamb hind shanks
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
3 tablespoons olive oil
1 rib celery, roughly chopped
1 onion, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
4 cups veal or lamb stock
1 tablespoon tomato paste
1 tablespoon honey
6 black peppercorns
2 bay leaves
1 cinnamon stick
Salt, to taste
Rub shanks with ground spices and marinate at least 12 hours.
Brown shanks in oil; remove from pan.
Add vegetables to pan; brown slightly. Add veal stock, tomato paste and honey; bring to boil.
Add shanks, peppercorns, bay leaves, and cinnamon stick; cover and place in 375 degree F oven for at least 1 hour 45 minutes, or until meat is tender.
2 lamb hind shanks
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
3 tablespoons olive oil
1 rib celery, roughly chopped
1 onion, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
4 cups veal or lamb stock
1 tablespoon tomato paste
1 tablespoon honey
6 black peppercorns
2 bay leaves
1 cinnamon stick
Salt, to taste
Rub shanks with ground spices and marinate at least 12 hours.
Brown shanks in oil; remove from pan.
Add vegetables to pan; brown slightly. Add veal stock, tomato paste and honey; bring to boil.
Add shanks, peppercorns, bay leaves, and cinnamon stick; cover and place in 375 degree F oven for at least 1 hour 45 minutes, or until meat is tender.