Baked Lamb Shanks

Title:
Baked Lamb Shanks

Yield:
6 Servings

Categories:
Meat




Ingredients:





     4    Lamb shanks; Koshered, well


          -trimmed; cut into 6 pieces


     1 ts Sage


     1 ts Curry powder


 1 1/2 tb Olive oil


     1 tb Minced garlic


     3 tb Minced shallot


   1/3 c  Minced onion


   1/3 c  Minced green bell pepper


     3 tb Worcestershire sauce


   1/4 c  Tomato juice


   1/4 c  Kosher red wine; dry


          -(optional)


   1/2 c  Chicken stock (or more)


          Minced fresh basil or dill






 Date: Mon, 1 Apr 1996 22:32:01 -7


 


 From: arlenes@holly.ColoState.EDU


 Preheat oven to 375 F. Wash meat under hot running water; dry well. Prick


 in several places. Combine seasoning; rub all over meat.


 


 Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown over med.


 heat on one side. Scoop up with spatula and turn. Add remaining oil and


 minced ingreds. Stir and cook with meat until mixture browns lightly. Pour


 off any fat.


 


 Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of stock.


 Pour around sides of pot.  Bring to boil. Cover and bake in center of oven


 for 30 min. Turn and baste. Re-cover and bake for 1 hr. longer, turning and


 basting every 20 min. (Add some of the remaining stock if liquid evaporates


 before cooking is completed.) Stir salt into sauce; then spoon over meat.


 


 Serve on warmed individual plates sprinkled with basil or dill. Frances


 Prince's New Jewish Cuisine


 


 MM-RECIPES@IDISCOVER.NET


 


 MEAL-MASTER RECIPES LIST SERVER


 


 MM-RECIPES DIGEST V3 #94


 


 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.