Posts: 20,453
Threads: 1
Joined: Nov 2007
I've got it. It's pretty long. I'll go type it in MC and get back with you.
Here you go. Did you need the Cheddar Cheese Grits? If so, I'll have to get that one to you a little later.
* Exported from MasterCook *
Barbeque-Style Lamb Shanks
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
4 lamb shanks -- ~1 pound each
2 tablespoons olive oil
2 cups yellow onions -- diced
3 tablespoons garlic -- minced
1 jalapeno -- seeded and minced
14 1/2 ounces canned crushed tomatoes -- in puree
14 ounces low sodium beef broth
1 cup dry red wine
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons worcestershire sauce
2 teaspoons fresh rosemary -- minced
1 teaspoon ground cumin
2 bay leaves
For the Glaze:
1/2 cup honey
3 tablespoons chipotle chile canned in adobo -- minced
1 lime -- zested and juiced
Sear trimmed shanks in oil in a large stockpot or Dutch oven over high heat. Sear them two at a time, otherwise the pan will be too crowded to brown them properly. Once browned (about 5 minutes per side), transfer shanks to a platter. Pour off any residual fat in the pan and return the pan to the burner.
Saute onion, garlic, and jalapeno in 2 T. oil over medium-high heat, scraping up any brown bits in the pan. Cook until onion is soft, about 8 minutes.
Add remaining ingredients (up through bay leaves) and bring to a simmer. Return shanks to the pan (it's okay if they stack on top of each other), cover, and bring liquid to a boil. Reduce heat to maintain a low gentle simmer, adjusting the heat as needed. Cook shanks 1 hour, checking periodically to make sure the liquid is gently bubbling. After 1 hour, turn and rearrange the shanks, then cover and simmer another hour.
Combine glaze ingredients while shanks braise; set aside.
Preheat oven to 400 degrees with rack in the middle. After braising two hours, transfer shanks to parchment-lined baking sheet, brush with some of the glaze, and roast in the oven for 5 minutes. Turn, glaze the other side, and roast another 5 minutes.
Meanwhile, skim off and discard any fat floating on top of the braising liquid. Increase heat to high and bring sauce to a boil to reduce slightly.
Serve glazed shanks on grits with sauce ladled over.
Source:
"Cuisine at Home, Issue 38, page 29"
Daphne
Keep your mind wide open.