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Lamb in Honey Sauce





Yields
Makes 4 servings

Notes: For a garnish, add about a dozen pitted prunes and apricot halves to boiling pan juices (step 7). When boiling resumes, lift fruit out with a slotted spoon and arrange with toasted almonds around lamb. Garnish meat with mint sprigs, and serve bread to dunk into sauce.

Lamb in Honey Sauce




James Carrier
 4 lamb shanks (1 lb. each), fat trimmed
 2 onions (1 lb. total), chopped
 1 tablespoon olive oil
 1 tablespoon ground coriander
 1 tablespoon ground dried turmeric
 1 1/2 teaspoons ground ginger
 1 1/2 teaspoons ground cumin
 1 teaspoon saffron threads
 3 1/2 cups fat-skimmed beef broth
 1/3 cup honey
Step 1
1

Rinse lamb and place in a 2-inch-deep 11- by 17-inch pan. Bake in a 500° oven until well browned, turning shanks over once, about 15 minutes. Discard fat from pan.

Step 2
2

Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir onions with oil until dark gold, about 15 minutes.

Step 3
3

Add coriander, turmeric, ginger, cumin, and saffron to onions and stir for 1 minute. Stir in broth and honey.

Step 4
4

Pour broth mixture over lamb. Cover pan tightly with foil. Bake in a 350° oven until meat is very tender when pierced, 1 1/4 to 1 1/2 hours; after 30 and 60 minutes, spoon pan juices over lamb.

Step 5
5

With a slotted spoon, gently transfer shanks to rimmed dinner plates; keep warm.

Step 6
6

Skim and discard fat from the pan juices.

Step 7
7

Place pan on 2 burners over high heat and boil juices, stirring often, until reduced to 2 cups, 12 to 15 minutes.

Step 8
8

Spoon juices equally over the lamb shanks.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories613
% Daily Value *
Total Fat 20g26%

Saturated Fat 6.1g31%
Cholesterol 205mg69%
Sodium 224mg10%
Total Carbohydrate 35g13%

Dietary Fiber 1.9g7%
Protein 73g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.