Foil Basket Tangine: Lamb Shanks With Veggies #RSC |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. This dish was inspired by the wonderful savory D’agneaux et aubergine served in a tangine at Chez Bebert in Paris. I replaced the tangine with Reynolds Wrap® Foil to slowly cook the lamb to delectable and savory tender goodness. A crowd pleaser and house-hold favorite. Ingredients:
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 white 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 |
Directions:
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, white 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!
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