Monday, January 5, 2009

Lamb Shank with Cayenne and Mushrooms

I researched for any Uzbek lamb shanks recipe but couldn't find one but noticed that majority of their meat recipe calls for cayenne. So this dish is sort of a combination of all the recipes that i've seen and put my own twist.

2 Lamb shanks
Oil to saute and for browning the meat
2 medium onions, chopped
Mushrooms sliced ( your discretion as to how much you want to use)
2 t cayenne, or more to taste
3 c beef broth or more if needed
2 tomatoes, chopped
2 potatoes diced ( i used yukon gold)
1 c wine (i used white wine)
salt and pepper to taste
parsley leaves for garnish

Heat oil and brown the lamb shanks.
Add the onions, cook until caramelized
Add cayenne and broth, cover pot and cook on med. heat for an hour.
Add tomatoes, potatoes, mushrooms and wine and let simmer, covered for another hour or until meat is tender, stirring occasionally.
Add salt and pepper to taste and adjust cayenne if you want it more spicy.
Garnish with parsley.


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  2. hi Pia thanks for the reply, well my first attemp was not too bad aside from the skin was not crackly, so i will try to put the skin down first next time.. (is that when you bake it in the oven?) and oh thanks for the greetings and thank you for sharing your recipe's i love cooking as well!!