| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1/2 |
c |
Chili powder |
| 1/4 |
c |
Salt |
| 1/8 |
c |
Black pepper |
| 12 |
|
Lamb shanks; 6 to 8-inches long |
| 5 |
|
Onions; chopped |
| 3 |
|
Fennel bulbs; chopped |
| 1 |
|
Celery stalk; chopped |
| 4 |
lg |
Carrots; chopped |
| 1/2 |
c |
Garlic; minced |
| 1/2 |
c |
Ginger; minced |
| 1 |
c |
Fermented black beans |
| 1 |
|
16 ounces ca tomatoes; with sauce |
| 1 |
|
Bottle red wine |
| 2 |
c |
Dark soy sauce |
| 1/2 |
bn |
Fresh thyme |
| 4 |
|
Bay leaves |
|
|
Water; to cover |
INSTRUCTIONS
In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks
well. In an oven proof casserole, brown the lamb on all sides. Remove the
lamb and set aside. Wipe out the pan. Saute the onions, fennel, celery,
carrots, garlic, ginger, and black beans. Add the tomatoes, wine, soy,
thyme and bay leaves. Check for seasoning. Return the lamb to the pan and
bring to a boil. Cover with water and simmer for at least 3 to 4 hours,
until meat is falling off the bone. Remove the shanks from the pan and
reduce the sauce until slightly thickened.
Recipe by: Cooking Live Show #CL9000
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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