| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Red potatoes; peeled |
| 1/8 |
ts |
Saffron threads |
| 2 |
lb |
Lamb shanks; trimmed |
| 1/3 |
c |
Olive oil |
| 2 3/4 |
|
Lemons; juiced |
INSTRUCTIONS
Prep: 10 min, Marinate: 30 min, Cook: 1:30.
Combine potatoes and saffron in a large bowl. Cover with salted water and
let stand 30 minutes. Preheat oven to 350°F. Drain potatoes, reserving 3/4
cup plus 1 Tbs. of the water. Place lamb shanks in a large roasting pan.
Arrange potatoes around lamb. Add reserved water and pour oil and lemon
juice over lamb. Season with salt and pepper to taste. Cover and bake 1-1/2
to 2 hours, until lamb is tender.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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