Curried Lamb Shanks in Wine

Title:
Curried Lamb Shanks in Wine

Yield:
4 Servings

Categories:
Lamb




Ingredients:





     4 tb Oil


     4    Lamb shanks


     4 tb Flour


 1 1/2 ts Curry powder


     1 c  Water


     1 c  Dry white wine


          Salt, garlic salt and pepper


     1    Onion slice thinly






 I cook lamb occasionally in my Asian recipes, but not often as no one


 but myself likes it here.  The main thing to remember about lamb is


 that it should be medium rare.  Actually, I like it seared on the


 outside and nearly raw in the middle, but these days that's not such


 a hot idea. Heat oil in a heavy skillet with a tight-fitting lid.


 Add shanks and brown slowly on all sides.  Remove shanks form pan.


 Add flour and curry powder to drippings and blend well; add water and


 wine, stirring, until thickened.


 


 Return shanks to pan, season with salt, garlic salt and pepper.  Top


 with onions.  Cover and simmer gently for 1 1/2 hours until tender.


 


 Serves 4.


 


 San Francisco Chronicle, 3-21-90.


 


 Posted by Stephen Ceideberg; September 28 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip