Easiest Way to Make Tasty Date Night Lamb Shanks

Date Night Lamb Shanks. Lamb Shanks, I have to say that Patti out did herself with this one. All I did was put the things she gave on the grill. She seared the lamb in a cast iron Dutch oven and then made a sauce to cook them in.

The sharp, tangy herb tabbouleh really cuts through. For the best stews, use lamb shanks simmered slowly on the bone Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab. Lamb Shank Tagine with Sweet Dates & Pomegranate. You can cook Date Night Lamb Shanks using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Date Night Lamb Shanks

1. You need 2-4 of lamb shanks (Make sure your Dutch oven or heavy pot will hold that many).
2. It's 1 of salt and pepper.
3. You need 1 of Extra Virgin Olive Oil.
4. Prepare 1 of large onion (red, yellow, white... whichever you prefer).
5. You need 10-12 of garlic cloves whole (don't chop smaller than 1/2 if prefered. They cook up sweet).
6. You need 1 of Fresh rosemary chopped (about a palm full or two tbls).
7. It's 1 can of articokes (12 in a can)... I'll slice in half as well.
8. You need 1/2 cup of pitted Kalamata Olives halved.
9. It's 1 cup of basic tomato sauce **see my other recipe**.
10. It's 1 cup of Favored dry white wine (I like pinot grigio or sauvignon blanc).
11. Prepare 1 cup of chicken stock.

Adapted from a recipe by David Tanis, these slow-cooked lamb shanks are beautifully spiced and spoon-tender. Dates give some body and sweetness to the sauce while fresh pomegranate pips add lift. With pearl barley risotto. "This dish is inspired by our Scottish brothers and sisters using the incredible spices found in haggis. Slow-cooked tender lamb shanks with a kick of marmalade and whisky, on a bed of creamy barley risotto.

Date Night Lamb Shanks step by step

1. Preheat oven to 375ºF.
2. Rinse/Pat dry lamb shanks and season liberally with salt and pepper. Using your large heavy bottom pan (Dutch oven/Cast iron pot) drizzle olive oil to coat bottom well (5-6 tbsp) over stove top at med heat. Sear shanks on all sides then remove from pot (set aside)..
3. To same pot add onion, garlic, artichokes, and rosemary and cook until onions become translucent/soft. Then add olives, wine, sauce, stock and bring to a boil..
4. Add the lamb back to the pot and submerge into the liquid atleast 3/4 in thickest part of shank submerged (add more stock/wine/sauce in equal parts if necessary). Cover tightly with lid and place into oven..
5. Cook for 1 hr 45 min to 2 hrs turning shanks once half way through cooking time. I find 2 hrs is best. The meat falls off the bone. :).
6. Remove from oven and serve! I plate some mashed potatoes or rice and sit the shank right on top and spoon all the goodness it cooked in on top!.

You will love it. " A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas, sustenance; and a blend of spices, an undercurrent of. Place the lamb shanks on top of the garlic. Drizzle some olive oil over them. Season with salt and black pepper on both Sprinkle both sides of the lamb shanks with the spices.

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