Foil Basket Tangine: Lamb Shanks With Veggies #rsc

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• 4 tablespoons olive oil
• 2 tablespoons salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon saffron thread
• 1 teaspoon ground ginger
• 1 tablespoon turmeric powder
• 1 teaspoon curry powder
• 1/4 cup flour
• 4 garlic cloves
• 4 large shallots
• 1 bunch fresh cilantro
• 10 cherry tomatoes
• 1 cup wine
• 1 red bell pepper
• 1 small zucchini
• 1 eggplant
• 1/4 cup almonds
• 1/4 cup fresh rosemary
• 1/2 small lemon
• 1/2 cup honey
• 3 tablespoons ground cinnamon
• reynolds wrap foil (extra large and heavy duty kind)
• 2 tablespoons butter

Recipe

• 1 pre-heat oven at 425of.
• 2 in a bowl, rub lamb shanks with 2 tbsp of olive oil.
• 3 in another bowl, combine salt, black pepper, saffron, ginger, turmeric and curry powder and mix well. cover lamb shank generously with this rub.
• 4 dust lamb shanks with flour. set shanks aside.
• 5 coarsely chop garlic, shallots and cilantro.
• 6 cut each cherry tomato in half.
• 7 remove red bell pepper stem and seeds. chop in 1/2 inch squares.
• 8 chop zucchini into 1/2 inch cubes.
• 9 chop eggplant into 1/2 inch cubes.
• 10 coarsely chop almonds.
• 11 finely chop rosemary.
• 12 cut lemon into thin small wedges.
• 13 in a large bowl, combine garlic, shallots, cilantro, cherry tomatoes, wine, bell peppers, zucchini, eggplant, almonds, rosemary, lemon, honey and cinnamon. toss and mix well with the other 2 tbsp olive oil.
• 14 take a large piece of reynolds wrap® foil (about 18” x 36”). rub soften butter in the middle of the foil.
• 15 place half of the vegetable mixture on top of the buttered foil surface.
• 16 arrange lamb shanks on top of the vegetable layer.
• 17 place remaining vegetable mixture on top of lamb shanks.
• 18 fold top and bottom of the foil and seal to lock.
• 19 twist foil ends tightly to seal and connect to each other to form a handle. the foil should now look like a basket with a handle.
• 20 place foil basket in a dutch oven without the lid.
• 21 cook for 30 minutes at 425of then 1.5 hours at 350of. remove from oven and let cool for 15 minutes.
• 22 carefully open the foil basket. serve lamb shanks and vegetables on top of cous-cous. delicious!