Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!newsfeed.cwix.com!news.cmc.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Lamb Shanks With Peppers, Garlic & Cumin Followup-To: rec.food.cooking Date: 5 Mar 2000 12:51:46 GMT Organization: attcanada.net Lines: 69 Approved: phill@rt66.com Message-ID: <028601a918bc$ca06f280$1fa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:40140 Lamb Shanks With Peppers, Garlic & Cumin 1 tablespoon plus a few drops of olive oil, divided 4 lean lamb shanks trimmed of fat 2 large onions, peeled, ends removed, cut into 1/8-inch dice 1 head garlic, cloves removed, peeled, ends removed, smashed 2 tablespoons ground cumin seed 2 cups dry white wine 1 quart light meat stock (or substitute vegetable stock, light poultry stock or reduced-sodium canned broth), heated Sea salt or granulated salt to taste Freshly ground black pepper to taste 1/2 cup chopped flat parsley leaves Finely grated rind of 1 lemon 3 garlic cloves, peeled, ends removed, minced 1/4 cup toasted bread crumbs 4 tablespoons extra strong mustard 2 large red bell peppers, washed, cored, stems and seeds removed, cut into julienne 2 large green bell peppers, washed, cored, stems and seeds removed, cut into julienne 4 sprigs fresh rosemary or parsley, washed, dried for garnish Preheat the oven to 350 degrees. In a large, deep, heavy, ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the lamb shanks and sear on one side, about 3 minutes. Turn the shanks on their sides and continue browning. Keep turning until all the surfaces have been seared and browned, about 6 minutes total. Remove to a plate and set aside. Using the same skillet, add the onions and the smashed cloves of garlic. Cook until browned on all surfaces, about 5 minutes. Add the cumin and cook for 1 minute. Return the lamb shanks to the skillet and nestle among the vegetables. Add the white wine and hot stock to cover the meaty part of the shanks. Return to a simmer and adjust the seasoning generously with salt and pepper to taste. Cover the skillet with a couple of sheets of foil, dull side up, directly touching the surface of the stock and crimped over the edge of the skillet to create a good seal. Cover the skillet with a snug ovenproof lid. Place the skillet on the lower rack of the oven; cook the shanks until tender, about 1 hour and 45 minutes. Check the shanks by inserting a skewer, which should pass through without resistance. Remove the skillet from the oven and allow to cool to room temperature. While the lamb is resting, combine the chopped parsley, lemon rind and half of the minced garlic. Chop with a chef's knife to thoroughly combine the ingredients. Mix in the bread crumbs. Transfer to a small bowl, cover with plastic wrap and reserve in the refrigerator until ready to use. In a large nonstick skillet, heat a few drops of olive oil over high heat. Add the the remaining half of the minced garlic and cook for a few seconds without browning. Add the peppers and cook until golden on the edges and becoming tender, about 10 minutes. Season with salt and pepper to taste. Spoon about 2 cups of the cooking liquids from the shanks over the peppers and allow to reduce to sauce consistency. Keep warm. Increase the oven temperature to 400 to 450 degrees. Remove the lamb shanks from the cooking liquids and place on a roasting or broiling pan. Place on the lower rack of the oven and cook until browned and hot, about 10 to 15 minutes. Remove from the oven and brush with the mustard. Sprinkle the herb crumb mixture over the lamb shanks to coat, applying a little pressure with your hand as necessary so it adheres to the meat. Return to the oven, cooking until hot and slightly browned, about 5 minutes. Remove from the oven. To serve, divide and mound the pepper mixture and sauce in the center of the warm serving plate. Position the lamb shanks atop the peppers. Spoon a little of the remaining sauce from the peppers over the shanks. Garnish with the sprigs of rosemary or parsley. Makes 4 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.