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Foil Basket Tangine: Lamb Shanks With

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Ingredients

Adjust Servings:
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

Nutritional information

1132.6
Calories
525 g
Calories From Fat
58.4 g
Total Fat
19.8 g
Saturated Fat
257.4 mg
Cholesterol
3765 mg
Sodium
67.7 g
Carbs
11.2 g
Dietary Fiber
42 g
Sugars
77.6 g
Protein
452g
Serving Size

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Foil Basket Tangine: Lamb Shanks With

Features:
    Cuisine:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This dish was inspired by the wonderful savory Dagneaux 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.

    • 170 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Foil Basket Tangine: Lamb Shanks With Veggies #RSC, Ready, Set, Cook! Reynolds Wrap Contest Entry This dish was inspired by the wonderful savory Dagneaux 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


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    Steps

    1
    Done

    Pre-Heat Oven at 425o F.

    2
    Done

    in a Bowl, Rub Lamb Shanks With 2 Tbsp of Olive Oil.

    3
    Done

    in Another Bowl, Combine Salt, Black Pepper, Saffron, Ginger, Turmeric and Curry Powder and Mix Well. Cover Lamb Shank Generously With This Rub.

    4
    Done

    Dust Lamb Shanks With Flour. Set Shanks Aside.

    5
    Done

    Coarsely Chop Garlic, Shallots and Cilantro.

    6
    Done

    Cut Each Cherry Tomato in Half.

    7
    Done

    Remove Red Bell Pepper Stem and Seeds. Chop in 1/2 Inch Squares.

    8
    Done

    Chop Zucchini Into 1/2 Inch Cubes.

    9
    Done

    Chop Eggplant Into 1/2 Inch Cubes.

    10
    Done

    Coarsely Chop Almonds.

    11
    Done

    Finely Chop Rosemary.

    12
    Done

    Cut Lemon Into Thin Small Wedges.

    13
    Done

    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
    Done

    Take a Large Piece of Reynolds Wrap Foil (about 18 X 36). Rub Soften Butter in the Middle of the Foil.

    15
    Done

    Place Half of the Vegetable Mixture on Top of the Buttered Foil Surface.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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