Wednesday, April 23, 2008

Bittersweet Lamb Shank

In honor of passover leftovers.

  • ~1 lb. lamb shank (bone and gristle removed, meat cubed)
  • 1-2 small carrots (diced small)
  • 1/2 medium onion (chopped small)
  • 1 c. petite diced tomatoes.
  • 1/4 c. raisins (finely chopped)
  • 1/2 c. apple sauce
  • couple dashes of paprika
  • 1-2 tsp. or to taste of garam masala (I made my own, but you can purchase it as well)
  • 1 tsp. freshly ground horseradish root (or from a jar)
Saute the onions in a large skillet with some olive oil. When translucent, add the meat and paprika. Toss until browned. Add carrots, raisins, garam masala, and horseradish. Stir for a couple minutes until well mixed. Heat over medium high heat for 5-10 minutes. Add tomatoes and apple sauce, stir, heat on medium high for 5-10 minutes, stirring frequently then lower heat to bare simmer for an additional 5-10 minutes. Serves 4.

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