Lamb for Easter Dinner

CHICOPEE, Mass. (Mass Appeal) – It’s a new take on a traditional Easter dish. Chef Bill Collins from chefbill.com is here to show us how to make Lamb Shanks with Preserved Lemons.

Lamb Shanks with Preserved Lemons

lamb and lemon
http://www.chefbill.com

Ingredients:

2-3 lemons, cut into large chunks
¼ cup salt
2 tablespoons canola oil
4-6 lamb shanks, or other bone-in pieces
5 cloves garlic, peeled and cut in half
2-3 cups chicken stock
1 tablespoon honey or agave
2 teaspoons cumin
1 teaspoon coriander
salt and pepper to taste
corn starch (optional)

Directions:

lemons

1. Placed the lemons in a small saucepan, and cover with water. Add ¼ cup of salt. Cover the pan, and bring to a boil. Reduce the heat to medium low, and simmer for 20-30 minutes, or until the lemon skin is soft, and a knife can pierce it. Reserve the liquid. When the lemons are cool enough to handle, remove the inner flesh and discard. Save the lemon skins.

2. While the lemons are simmering, place a heavy, large skillet over a high heat. When it’s very hot, add the oil, and brown the lamb on all sides. While it’s cooking sprinkle salt and pepper over the meat.

3. When the meat is browned, remove it from the skillet, and drain as much fat as possible from the pan. Reduce the heat to medium, and add the garlic Stir it in the pan until fragrant, approximately 30 seconds. Add ¼ cup of stock to the pan, and scrape up any stuck bits with a wooden spoon.

4. Add the 1 ½ cups of stock to the pan, and add in the cooked lemon skins, honey, cumin, and coriander. Return the lamb to the pan. If the liquid doesn’t come 2/3 of the way up the side of the meat, add more stock until it does. Bring the liquid to a light simmer, and cover the pan.

5. Simmer until the meat is tender, approximately 2 hours. Remove the meat from the pan. Strain the liquid, and return it to the pan. Adjust the flavors, as needed, with additional cumin, coriander, salt, or pepper.

6. If you’d like the sauce to be thicker, whisk 1 heaping tablespoon of corn starch with ¼ cup of water, and add this to the sauce. Bring it to a simmer for one minute, and serve.

NOTE: If you want to use your oven, rather than simmer the lamb on the stove, you can do this in a 300° oven, for the same amount of time.

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