Lamb Shanks Braised With Cinnamon And Honey

By carvalhohm2

Ingredients

• 1.5 lb Lamb shanks
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1 tablespoon Olive oil
• 3 Onion; thinly sliced
• 2 tablespoons Honey; liquid
• 1 teaspoon Cinnamon
• 1 cup Low sodium beef or chicken stock
• 5 cloves Garlic; un peeled
• 4 Bay leaves
• 2 tablespoons Worcestershire sauce
• Fresh parsley chopped; For garnishing

Details

Servings 2
Cooking time 45mins
Adapted from bigoven.com

Preparation

Step 1

Preheat the oven to 180 degrees or 350 fahrenheit

Pat lamb shanks dry with paper towels,then sprinkle on both sides with salt and pepper

Heat oil in a dutch oven over medium high heat.cook lamb shanks for 10-12 minutes turning occasionally until brown on all sides. Remove on a large plate

Reduce heat to medium and add onion to fat remaining in the pot. Cook, stirring for 4-6minutes until onion is golden brown. Add cinnamon and cook for 30 seconds or until fragnant

Stir in stock, honey, worcestershire sauce and bay leaves, bring to boil over high heat, stirriring to scrape up brown bits from bottom of pot

Return lamb shanks to pot, cover tightly and shift to oven, cook for 1 and a half(1.5) hours or till lamb is very tender, turning them over, halfway through the cooking time.

Remove to warm plate, cover and keep warm, with a slotted spoon remove the garlic and set aside, discard bay leaves. when garlic is cool enough to handle, squeeze garlic from skin and mash smoothly, whisk garlic into cooking juices and bring to boil over medium high heat. Boil for 2-3minutes until juices have reduced and thickened slightly. taste and add more salt or pepper if necessary

Place on 2 warm plates, spoon cookng juices over them and sprinkle with parsely