Braised Lamb Shanks with Carrots, Leeks, and Coriander Sauce
| Yield: | 4 Servings |
| Categories: | Meat |
| 4 | 8 inch leek | |
| Salt and pepper | ||
| 2 | tb | Oil |
| 3 | Carrot; peeled and chopped | |
| 3 | sm | Garlic clove; sliced |
| 1 | tb | Fresh ginger; julienned |
| 2 | c | Dry red wine |
| 1 | c | Chicken stock |
| 1 | tb | Coriander seed |
| 1 | tb | Tomato paste |
| 1 | tb | Marjoram; minced fresh |
| 1 | Blood orange unpeeled; thinly sliced | |
| 2 | tb | Steamed couscous |
| 2 | tb | Parsley; minced |
| Fresh marjoram sprigs |
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