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Sweet And Sour Lamb Shanks
| 6 |
New Zealand Spring Lamb shanks |
6 |
| 1/3 cup |
cooking oil |
75 ml |
| 1 |
medium-sized onion, thinly sliced |
1 |
| 1 tsp |
salt |
5 ml |
| 1/4 tsp |
pepper |
1 ml |
| 1/8 tsp |
garlic powder |
0.5 ml |
| 1/8 tsp |
ground ginger |
0.5 ml |
| 1/4 tsp |
ground cinnamon |
1 ml |
| 1/4 tsp |
ground cardamom |
1 ml |
| 1/2 cup |
unsweetened pineapple juice |
125 ml |
| 1 can (14 oz) |
crushed pineapple |
1 can (398 ml) |
| 1 jar (4 1/2 oz) |
strained apricots for babies |
1 jar (128 ml) |
| 1 1/2 tbsp |
cornstarch |
20 ml |
| 1/3 cup |
water |
75 ml |
| 2 tbsp |
finely chopped parsley |
30 ml |
Use shanks frozen or thawed. Combine remaining ingredients for marinade and place shanks in mixture. Turn and spoon mixture over shanks for 2 minutes. Marinate 4 hours at room temperature or overnight in refrigerator. Turn occasionally for even flavouring. Arrange shanks on a rack 5 inches from heat; grill approximately 45 minutes, turning every 15 minutes and basting frequently with marinade.
Yield: 6 servings
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