Braised Lamb Shanks

Title:
Braised Lamb Shanks

Yield:
6 Servings

Categories:
Lamb




Ingredients:





     6    Lamb shanks


          Flour for dredging


          Salt


          Pepper


   1/2 ts Oregano


   3/4 c  Chopped onions


   3/4 c  Chopped celery


   3/4 c  Chopped carrots


     1    Garlic clove, finely chopped


       pn Thyme


   3/4 c  Dry red wine


   3/4 c  Beef bouillon


   1/3 c  Salad oil






 Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper


 and oregano and dredge the meat with the seasoned flour. Brown in the


 oil and transfer to a casserole. Add the vegetables, garlic and thyme


 to the skillet and cook, stirring, 5 minutes.


 


 Pour the softened vegetables over the lamb and add the wine and beef


 bouillon. Cover and bake 1-1/2 hours, until the meat is tender.


 Thicken the gravy with a little flour mixed with cold water, if you


 like.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip