Ingredients
-
4
-
4
-
2
-
2
-
1
-
1
-
1
-
1
-
1/4
-
4
-
4
-
1
-
10
-
1
-
1
Directions
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. |
