Lamb Shanks With Caramelized Onions Serves 6 Ingredients: Lamb Shanks 1 tbsp vegetable oil 6 lamb, shanks 2 onion, chopped 3 cloves garlic, chopped 1 1/2 tsp cinnamon 1 tsp paprika 1/2 tsp salt 1/2 tsp pepper 1/2 tsp turmeric 1 pinch hot pepper flakes 4 cup beef stock 1 x 19 oz can tomato, coarsely, chopped 3 large carrot, thickly, sliced 4 zucchini, thickly, sliced 1 x 19 oz can chickpeas, drained, and, rinsed Caramelized Onions 2 tbsp butter 4 onion, sliced 1 tbsp granulated sugar 1/2 tsp ground ginger 1/4 tsp salt 1/4 tsp pepper 1/4 tsp turmeric 1/2 cup raisins 1/4 cup slivered almonds, toasted Method Preheat oven to 325 degrees F (160 degrees C). In large heavy saucepan, heat oil over medium-high heat; brown lamb shanks all over, in batches. Transfer to plate. Drain off any fat in pan. Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minutes or until softened. Return shanks and any accumulated juices to pan. Add beef stock and tomatoes; bring to boil. Reduce heat, cover and simmer for about 1 1/2 hours or until lamb is just tender. Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, covered, for about 20 minutes or until lamb and vegetables are tender. Strain, reserving liquid; set meat and vegetables aside. Return reserved liquid to pan; boil for about 15 minutes or until reduced to half. Return meat and vegetables to pan; heat through. Caramelized Onions Meanwhile, in large heavy skillet, melt butter over medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cover and cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 minutes. Uncover and cook, stirring occasionally, for about 5 minutes or until onions are golden and no liquid remains. Top with caramelized onions; sprinkle with almonds Serve up with bread or nothing, as it is very it is filling. I usually serve this as an after race meal (I go to the point of adding vegetables and rest the meat while I watch the race). Wine South Brook winery in Ontario is reputed to make some good wine unfortunately I haven’t had the chance to try some yet! (So I tend to go for an Argentinean, Portuguese, or South African wine If I can’t get the local produce, I free-fall to what ever takes my fancy) By Phil Hitchings - the Grand Prix Gourmet The Grand Prix Gourmet Gallery Back to the Grand Prix Gourmet Contact the Grand Prix Gourmet

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