Lamb Shanks
Ingredients :
Serves 6
6 x Lamb shanks
Flour for dredging
Pinch Salt & Pepper
½ teaspoon of Oregano.
1 pinch of Thyme.
1 clove garlic, finely chopped.
¾ cup of Onion, chopped.
¾ cup of Celery, chopped.
¾ cup of Carrot, chopped.
¾ cup of Dry Red Wine.
¾ cup of stock(using a beef or chicken stock cube)
1/3 cup of Vegetable oil.
Directions :
Wipe the lamb shanks with a damp cloth.
Mix flour, salt, pepper and oregano; Cover each shank with the seasoned flour.
Brown the shanks in the oil and transfer to a casserole dish. Add the vegetables, garlic and thyme to the skillet and cook, stirring 5 minutes.
Pour the softened vegetables over the lamb shanks.
Add the wine and beef bouillon. Cover and bake in a 350 F. oven for 1-1/2 hours, or until the meat is tender and almost falling off the bone. Thicken the gravy with a little flour mixed with cold water.
|
