| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 4 |
lg |
Lamb Shanks |
| 2 |
md |
Chopped Onions |
| 1 |
lg |
Chopped green bell pepper |
| 1/2 |
|
Stalk Chopped celery; (not a single rib) |
| 4 |
|
Cloves Chopped garlic; (more if desired) |
| 2 |
cn |
Cajun Styled Tomatoes |
| 1/2 |
cn |
Beef stock |
| 4 |
tb |
Red Wine vinegar |
| 4 |
tb |
Brown sugar |
| 2 |
ts |
Thyme |
| 2 |
|
Bay leaves |
| 1 |
tb |
Fresh sage; finely choppped |
| 1/2 |
c |
White wine |
|
|
Tobasco or cayenne to taste |
INSTRUCTIONS
Preparation :30 Cook 3:30 Stand :00 Total 4:00
Regional - Creole, Lamb The taste of this delicious offering of lamb shanks
will result in numerous requests to share your recipe. Unless told, they
will be puzzled as to what type meat is being served.
Roll lamb shanks in flour, salt and pepper then, in a large dutch oven,
saute in hot Olive oil until browned. (about 15 minutes). Remove and set
aside.
Add to same pan, 2 chopped onions, 1 chopped large green bell pepper, 1/2
stalk chopped celery, 4 or more chopped cloves of garlic. Saute over medium
heat until vegetables are softened.
Return the lamb shanks to the pan and add 2 cans chopped Cajun style
tomatoes, 1/2 can beef stock, 3 tablespoons of red wine vinegar, 3
tablespoons dark brown sugar, 1 teaspoon thyme, 2 bay leaves, 1/2 cup of
wine and, if desired, 3 tablespoons tobasco sauce. Bring to a simmering
boil, cover and bake in a preheated
350 degree F oven for 3 hours.
Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on Feb 15,
1998
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”