Aziza's Lamb Shanks With Honey Kumquat Sauce Recipe

• 4 x lamb shanks Salt and freshly grnd pepper to taste
• 2 Tbsp. extra virgin olive oil
• 6 c. veal stock or possibly chicken broth
• 2 x onions, minced
• 1 Tbsp. grnd turmeric
• 1 Tbsp. grnd coriander
• 1 1/2 tsp grnd cumin
• 1 1/2 tsp grnd ginger
• 1/2 tsp saffron threads
• 3 Tbsp. honey
• 16 x kumquats, halved or possibly quartered, seeds removed

1. Preheat the oven to 350 degrees.
2. Trim the lamb shanks of excess fat and skin.
3. Season with salt and pepper.
4. Heat the extra virgin olive oil over high heat in a skillet large sufficient to hold all the shanks.
5. Add in the shanks and brown on all sides, this should take 10 to 15 min.
6. Transfer the shanks to a plate and pour off any Return the skillet to high heat and add in 2 c. of the veal stock.
7. Reduce the stock by half, scraping up any stuck-on bits with a wooden spoon.
8. Add in the onions, reduce the heat to moderately low and cook, stirring often, till the onions are tender and the skillet is almost dry, about 10 min.
9. Add in the turmeric, coriander, cumin, ginger and saffron.
10. Cook, stirring, for 5 min, adding a little stock to moisten.
11. Return the shanks to the skillet and cook them with the onions and spices for about 5 min, turning occasionally and adding a little stock to moisten if needed.
12. Add in the remaining stock and bring to a boil.
13. Cover and transfer the skillet to the oven.
14. Bake for about 1 1/2 hrs, till the lamb is tender but not falling off the bone.
15. Turn the lamb in the sauce halfway through.
16. Transfer the shanks to a plate and tent with foil to keep hot.
17. Return the skillet to the stovetop over high heat and add in the honey and kumquats.
18. Bring to a boil, then reduce the heat and simmer till the sauce has thickened to your taste.
19. Return the shanks to the skillet and cook them in the sauce for another 3 min.
20. Taste and adjust seasoning.
21. To serve, put some of the sauce on each plate, then top with a shank.
22. Serve with Moroccan bread or possibly couscous.
23. Serves 4.

salt, extra virgin olive oil, veal stock, onions, turmeric, grnd coriander, cumin, ginger, threads, honey, kumquats

Taken from cookeatshare.com/recipes/aziza-s-lamb-shanks-with-honey-kumquat-sauce-72662 (may not work)