International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
4 and 20 Meat Pie






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > braised lamb shanks with carrots, leeks and coriander sauce
Here is a good fall dish with a slightly Moroccan flair. Terry * Exported from MasterCook Mac * Braised Lamb Shanks with Carrots, Leeks, & Coriander Sauce Recipe By : Hamersley's Bistro/Gordon Hamersley/tpogue@idsonline.com Serving Size : 4 Preparation Time :0:00 Categories : meat 4 8 inch leek salt and pepper 2 tablespoons oil 3 carrot -- peeled and chopped 3 small garlic clove -- sliced 1 tablespoon fresh ginger -- julienned 2 cups dry red wine 1 cup chicken stock 1 tablespoon coriander seed 1 tablespoon tomato paste 1 tablespoon marjoram -- minced fresh 1 blood orange unpeeled -- thinly sliced 2 tablespoons steamed couscous 2 tablespoons parsley -- minced fresh marjoram sprigs To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and cut the tops off the leeks, leaving an 8" length. Split the leeks in half through the root end, cutting 6" toward the top. Rinse well to remove any dirt from between the leaves. Trim the shanks of all excess fat and season liberally with salt and pepper. In a large saute pan or skillet over high heat, heat the oil and saute the shanks until they are evenly browned all over, 15 to 20 minutes. Pour off any excess fat from the pan. Add the carrots, leeks, garlic, and ginger to the pan and continue to cook for 5 minutes. Add the wine, stock, coriander seeds, tomato paste, marjoram, and orange, and bring the liquid to a boil. Cover and bake for 2 to 2 1/2 hours, or until the meat is very tender and falling off the bone. Remove the pan from the oven, arrange the lamb and veggies on a warm serving platter, and place the pan over medium heat. Add the couscous to the juices and stir until the couscous slightly thickens the sauce. Ladle some of the sauce over the meat and veggies, and garnish the platter with the parsley and marjoram sprigs. Per serving: 228 Calories; 8g Fat (44% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 242mg Sodium

Braised Lamb Shanks with Carrots, Leeks and Coriander Sauce


SUBMITTED BY
list all recipes for MEAT (1007)
list all recipes by TPOGUE (52)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: braised
keyword: shanks
keyword: carrots,
keyword: leeks
keyword: coriander
keyword: sauce
recipes for meat
recipes by tpogue
Email Address:
(posted November 21, 1997)


Here is a good fall dish with a slightly Moroccan flair.
Terry

* Exported from MasterCook Mac *

Braised
Lamb Shanks with Carrots, Leeks, & Coriander Sauce

Recipe By : Hamersley's
Bistro/Gordon Hamersley/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : meat

4 8 inch
leek
salt and pepper
2 tablespoons oil
3
carrot -- peeled and chopped
3 small
garlic clove -- sliced
1 tablespoon fresh ginger -- julienned
2 cups
dry red wine
1 cup
chicken stock
1 tablespoon
coriander seed
1 tablespoon
tomato paste
1 tablespoon
marjoram -- minced fresh
1
blood orange unpeeled -- thinly sliced
2 tablespoons steamed
couscous
2 tablespoons
parsley -- minced
fresh
marjoram sprigs

To Prepare the
lamb:
Preheat the oven to 350F. Trim the root ends and cut the tops
off the leeks, leaving an 8" length.
Split the leeks in half through the root end, cutting 6" toward the top. Rinse well to remove any dirt from between the leaves.

Trim the shanks of all excess
fat and season liberally with salt and pepper. In a large saute pan or skillet over high heat, heat the oil and saute the shanks until they are evenly browned all over, 15 to 20 minutes. Pour off any excess fat from the pan.

Add the carrots, leeks,
garlic, and ginger to the pan and continue to cook for 5 minutes. Add the
wine, stock, coriander seeds, tomato paste, marjoram, and orange, and bring the liquid to a boil. Cover and bake for 2 to 2 1/2 hours, or until the meat is very tender and falling off the bone.

Remove the
pan from the oven, arrange the lamb and veggies on a warm serving platter, and place the pan over medium heat. Add the couscous to the juices and stir until the couscous slightly thickens the sauce. Ladle some of the sauce over the meat and veggies, and garnish the platter with the parsley and marjoram sprigs.

Per serving: 228 Calories; 8g
Fat (44% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 242mg Sodium


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.