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Onion-Baked Lamb Shanks
Recipe Courtesy of Reasor's
An exotic blend of spices, typical of North African stews, combines with the flavor of lamb to form a juicy tenderness. This is a great make-ahead dish. The flavors are even better reheated.
  • 4 Meaty Lamb Shanks, about 4 lbs.
  • 2 Medium Onions, thinly sliced
  • 1 tablespoon Butter or Margarine
  • 1 tablespoon Olive or Salad Oil
  • 2 Cloves Garlic, minced
  • 2 teaspoons Salt
  • 3/4 teaspoon Each Ginger and Turmeric
  • 1/4 teaspoon Each Allspice and Coriander
  • 1/4 teaspoon Ground Cinnamon
  • 3/4 cup Water
  • 1/4 cup Honey
  • 1 Lemon, thinly sliced
  • Brown Rice, cooked
  • Lemon Slices for Garnish

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  1. Place lamb shanks single layer in a deep casserole.
  2. In frying pan, sauté onions in butter and oil until limp but not browned.
  3. Add garlic, salt and spices.
  4. Mix until onions are evenly coated.
  5. Stir in water and honey, blending well.
  6. Pour over lamb shanks.
  7. Arrange lemon slices over shanks.
  8. Cover.
  9. Bake at 350 Degrees for 1 1/2 to 2 hours until lamb is juicy and tender and meat comes away easily from bones.
  10. Arrange on bed of cooked brown rice.
  11. Top with onions.
  12. Discard lemon.
  13. Skim fat from juices.
  14. Boil juices down until slightly thickened. Spoon over meat.
  15. Garnish with fresh lemon slices.
Servings: 4
Prep Time: 20 minutes