Prep 30 mins
Cook 2 hrs
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.
- 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
- Pre-heat oven at 425oF.
- In a bowl, rub lamb shanks with 2 Tbsp of olive oil.
- In another bowl, combine salt, black pepper, saffron, ginger, turmeric and curry powder and mix well. Cover lamb shank generously with this rub.
- Dust lamb shanks with flour. Set shanks aside.
- Coarsely chop garlic, shallots and cilantro.
- Cut each cherry tomato in half.
- Remove red bell pepper stem and seeds. Chop in 1/2 inch squares.
- Chop zucchini into 1/2 inch cubes.
- Chop eggplant into 1/2 inch cubes.
- Coarsely chop almonds.
- Finely chop rosemary.
- Cut lemon into thin small wedges.
- 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.
- Take a large piece of Reynolds Wrap® Foil (about 18” x 36”). Rub soften butter in the middle of the foil.
- Place half of the vegetable mixture on top of the buttered foil surface.
- Arrange lamb shanks on top of the vegetable layer.
- Place remaining vegetable mixture on top of lamb shanks.
- Fold top and bottom of the foil and seal to lock.
- 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.
- Place foil basket in a dutch oven without the lid.
- Cook for 30 minutes at 425oF then 1.5 hours at 350oF. Remove from oven and let cool for 15 minutes.
- Carefully open the foil basket. Serve lamb shanks and vegetables on top of cous-cous. Delicious!