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Aziza's Lamb Shanks with Honey-Kumquat Sauce At the San Francisco restaurant Aziza, chef Mourad Lahlou uses lavender honey in this dish.
Heat the olive oil over high heat in a skillet large enough to hold all the shanks. Add the shanks and brown on all sides, this should take 10 to 15 minutes. Transfer the shanks to a plate and pour off any fat in the skillet. Return the skillet to high heat and add 2 cups of the veal stock. Reduce the stock by half, scraping up any stuck-on bits with a wooden spoon. Add the onions, reduce the heat to moderately low and cook, stirring often, until the onions are tender and the skillet is almost dry, about 10 minutes. Add the turmeric, coriander, cumin, ginger and saffron. Cook, stirring, for 5 minutes, adding a little stock to moisten. Return the shanks to the skillet and cook them with the onions and spices for about 5 minutes, turning occasionally and adding a little stock to moisten if needed. Add the remaining stock and bring to a boil. Cover and transfer the skillet to the oven. Bake for about 1 1/2 hours, until the lamb is tender but not falling off the bone. Turn the lamb in the sauce halfway through. Transfer the shanks to a plate and tent with foil to keep warm. Return the skillet to the stovetop over high heat and add the honey and kumquats. Bring to a boil, then reduce the heat and simmer until the sauce has thickened to your taste. Return the shanks to the skillet and cook them in the sauce for another 3 minutes. Taste and adjust seasoning. To serve, put some of the sauce on each plate, then top with a shank. Serve with Moroccan bread or couscous. Serves 4. From the San Francisco Chronicle April 10, 2002
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