Braised Lamb Shanks

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Title: Braised Lamb Shanks
Yield: 6 Servings
Categories: Lamb


6 Lamb shanks
Flour for dredging
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

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