Curried Lamb Shanks

Step 1: To prepare the lamb shanks: pat the meat dry. In a bowl or pie dish combine the dry ingredients) flour - pepper). Dredge lamb in the flour mixture, shake off excess. Heat 6 tablespoons of the butter in a large pot or dutch oven over medium high heat. Add lamb in batches and brown on all sides. Transfer to a large bowl or dish.

Step 2: Add 2 tablespoons butter to pot and heat over medium low heat. Add the onions and cook until soft and lightly browned (10 minutes). Stir in ginger and garlic and stir until golden (3-5 minutes). Stir in 1 teaspoon salt and spices (- cloves). Stir in broth and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Return lamb to pot along with any accumulated juices. Reduce heat, cover and simmer until lamb is tender - about 2 hours.

Step 3: Meanwhile prepare the rice pilaf by heating 3 tablespoons butter in a skillet over medium heat. Stir in rice and pine nuts and stir until rice is translucent and pine nuts are golden brown (5 minutes). Stir in currents, orange peel and salt. Blend in broth and bring to a simmer. Cook uncovered for 20 minutes or until small holes appear on the surface of the rice. Reduce heat to low, cover and let steam for 5 minutes.

Step 4: Remove lamb from pot and cover with foil. Degrease cooking liquid. Stir in cream and boil until reduce to 3 cups. Return lamb to pot to heat through.

Step 5: Mound the lamb on a platter and garnish with cilantro and serve with the rice pilaf.