| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Kosher/meat, Lamb, Passover | 4 | Servings |
INGREDIENTS
| 4 | Lamb shank, abt 3 lbs | |
| 1 | lg | Onion, chopped fine |
| 1 | Clove garlic, minced | |
| 1 1/4 | c | Water |
| 1 | tb | Lemon juice |
| 1 | ts | Salt |
| 1 | Bay leaf | |
| 1 | tb | Potato starch |
INSTRUCTIONS
Brown the lamb in a heavy casserole. Push the lamb to one side of the dish. Add onion and garlic and saute until soft. Stir in 1 cup water, lemon juice, bay leaf and salt. Cover. Simmer 3 hours or un til very tender. Remove meat and keep hot. Blend potato starch with remaining water. Stir into pan liquid. Cook, stirring constantly, until gravy thickens and boils for 1 min. Remove bay leaf and ser ve. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”