WOW… that sounds like something out of King or Tolkien. ‘Return of the King’ or ‘Return on the Gun Slinger’. For a special welcome home dinner i made Turkish Braised Lamb Shanks. Now these poor lamb shanks had been languishing in the back of the freezer just begging to get out and onto a plate. And we had talked about this even before the NJ Trip. So today they became “Turkish Braised Lamb Shanks”. This is a recipe for four (4) but i cut it in half and it worked pretty well.
|2 Tbls Paprika||2 Tbls Ground Cumin|
|2 tsp Ground Cardamom||2 tsp Cinnamon|
|1 tsp Allspice||.5 tsp ground cloves|
|1 tsp Salt||1 tsp Black Pepper|
|4 Lamb Shanks 1-1.5 Lb||.25 cups olive oil|
|2 Lg. Onions chopped||.5 Lb Plums|
|.25 Cups Sugar||1 cup White Wine|
|2 cups HOT chicken Stock||Salt & Pepper to Taste|
Mix the Paprika, cumin, cardamom, cinnamon, allspice, salt 7 pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the shanks completely. Set them aside in the refrigerator. Cut the plums in halves or quarters and remove the pit. Heat the oil in a large Dutch oven over medium heat. Add the onions and cook till they begin to brown. Add the plums and the sugar and cook for about five more minutes. Remove the onions and plums with a slotted spoon and set aside. Brown the lamb shanks in the hot oil. Make sure they are well browned on all sides. Add the white wine and cook till it is reduced by half. Next add the chicken stock (did you remember to warm it????) Now return the onions and plums. Set to simmer covered for about 1.5 to 2 hours or until lamb almost falls off the bone. After about an hour you might want to turn the shanks so both sides have time in the broth.
Sorry, No left overs!!!!!! And you thought just the Princess could cook. We will finish tonight off with some HOT FUDGE on top of Chocolate Peanut butter ice cream and part 1 of H.P. and the Deathly Hallows.