Lamb Shanks With Lime And Cilantro

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can make this a day ahead. To reheat, skim the fat from the top, then place over medium-low heat until thoroughly heated. Serve with Raita and Mango and Mint Chutney. Offer guest bowls of peanuts, shredded coconut, raisins plumped in water or brandy, and chopped pineapple to add at will.

Ingredients

• 4 (1 1/4-pound) lamb shanks, trimmed
• 1 tablespoon olive oil, divided
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 cups thinly sliced onion
• 2 cups (1/2-inch-thick) slices carrot
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh lemongrass
• 2 teaspoons Homemade Curry Powder
• 1 cup chopped fresh cilantro leaves, divided
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped fresh cilantro stems
• 1 tablespoon grated lime rind
• 1 1/2 tablespoons fresh lime juice

Directions

1. Preheat oven to 350°.
2. Lightly score a diamond pattern into both sides of lamb.
3. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
4. Combine coriander, salt, cumin, and pepper; rub over lamb.
5. Add half of lamb shanks to pan; cook 8 minutes or until browned, turning occasionally.
6. Remove lamb from pan.
7. Repeat procedure with 1 1/2 teaspoons oil and remaining lamb shanks; remove from pan.
8. Reduce heat to medium.
9. Add onion and carrot to pan, and cook 5 minutes or until onion is tender, stirring frequently.
10. Add garlic, lemongrass, and Homemade Curry Powder; sauté 1 minute.
11. Return lamb shanks to pan.
12. Add 1/2 cup cilantro leaves, broth, cilantro stems, rind, and juice; bring to a boil.
13. Cover and bake at 350° for 1 1/2 hours or until lamb shanks are tender.
14. Skim fat from surface of cooking liquid with a spoon.
15. Stir in 1/2 cup cilantro leaves.
16. Remove lamb from pan, and cool slightly.
17. Remove meat from bones, and discard bones.
18. Return meat to pan.

Yield: 8 servings (serving size: 3 ounces lamb and about 1/2 cup sauce)