Braised Lamb Shanks
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
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.