California Wild Rice and Lamb Shanks
Makes 4 servings
Toss meat with salt and cayenne pepper in zip lock bag. Heat 1/2 Tbl. canola oil in flameproof shallow casserole dish with a tight fitting lid over moderately high heat. Sear seasoned meat on all sides, transferring to a plate as browned. Add remaining oil and cook onion, stirring until softened. Stir in water or stock and saffron and bring to a boil. Scrape up any browned bits from bottom of pan before adding meat. Reduce heat and simmer mixture, covered, until California Lamb is tender (about 1 ½ hours).
While lamb is cooking, combine California Wild Rice, water and salt in a large pot. Bring to a boil uncovered and then reduce heat to low and cover for 25 – 30 minutes, checking occasionally. Add carrots and sweet potato to pot, and simmer until vegetables are beginning to soften, about 10 minutes.
Drain any excess liquid at this point. Add ginger, cinnamon, dates and apricots, stirring occasionally. Let cook covered 5-10 minutes more on low heat and season with nutmeg, salt and pepper, if needed.
Compliments of California Wild Rice Advisory Board
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