| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lamb, Shanks, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
|
Trimmed lamb shanks |
| 3 |
|
Peeled halved cloves garlic |
| 1 |
sl |
Carrot |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Gin |
| 1 |
|
Sprig rosemary or 1/2 teaspoon of dried rosemary |
| 1 |
|
Sprig or 1/2 teaspoon dried thyme |
|
|
Pepper to taste |
| 1/4 |
c |
Water |
| 1/4 |
c |
Madeira |
|
|
4-6 new potatoes |
|
|
4-6 boiling onions |
| 1/2 |
c |
White wine OR 1/4 cup water and 1/4 cup vermouth |
INSTRUCTIONS
Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the
ingredients except madeira, potatoes, and onions to a heavy casserole, or a
dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn
meat; add madeira and spoon juices over meat. Continue to simmer for 1
hour, basting meat periodically. Add the boiling onions and new potatoes;
continue to cook until done. Done is when a fork pierces the potatoes
easily; approximately 30 minutes. Serve with baby peas and a mint jelly.
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