| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 6 | Servings | |
INGREDIENTS
| 6 | Lamb shanks | |
| Flour for dredging | ||
| Salt | ||
| Pepper | ||
| 1/2 | ts | Oregano |
| 3/4 | c | Chopped onions |
| 3/4 | c | Chopped celery |
| 3/4 | c | Chopped carrots |
| 1 | Garlic clove, finely chopped | |
| pn | Thyme | |
| 3/4 | c | Dry red wine |
| 3/4 | c | Beef bouillon |
| 1/3 | c | Salad oil |
INSTRUCTIONS
Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring, 5 minutes. Pour the softened vegetables over the lamb and add the wine and beef bouillon. Cover and bake 1-1/2 hours, until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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