Signature Dish of Dave Smith

Lamb Shanks with Caramelized Onions

Lamb Shanks with Caramelized Onions


1 Tbsp. Vegetable oil
5 lamb shanks
2 onions chopped
3 cloves garlic chopped
1 1/2 tsp cinnamon
1 tsp. Paprika
1/2 tsp. Each salt, pepper and turmeric
Pinch hot pepper flakes
4 cups beef stock
1 can (19 oz. 540 ml) chopped tomatoes
3 large carrots
4 zucchini thickly sliced
1 can (19 oz. 340 ml) chick peas

Caramelized onions:

2 Tblsp. Butter
4 onions sliced
1 Tblsp. granulated sugar
1/2 Tsp ground ginger
3/4 Tsp, cinnamon
1/4 Tsp. Turmeric
1/2 cup raisins
1/4 cup slivered almonds

In a large saucepan, heat oil over medium high heat and brown lamb shanks on all sides in batches. Transfer to a plate and drain off fat in pan.. Reduce heat to medium and add onions, garlic, cinnamon, paprika, hot pepper flakes, turmeric, stirring often for 5 minutes until soft.

Return shanks to pot , add tomatoes and beef stock and simmer for about 1 1/2 hours until lamb is just tender. (This part can be done in a 325 F oven)

Increase heat to medium, add carrots, zucchini and chick peas and cook covered for 20 minutes or until lamb and vegetables are tender.

Strain and set meat and vegetables aside. Bring reserved liquid to a boil for about 15 minutes to reduce by half. Return meat and vegetables to liquid to heat through,

Caramelized onions:

Meanwhile.. In a large heavy skillet, melt butter and add onions, sugar, cinnamon, ginger, salt, pepper and turmeric. Cover and stir occasionally for 10 minutes. Add the raisins and cook (covered) for another 10 minutes. Uncover and cook for another 5 until onions are golden and no liquid remains.

To serve, ladle stew into warmed bowls, top with caramelized onions and sprinkle with slivered almonds.

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