| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lamb, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3 |
lb |
Lamb shanks trimmed of fat sawn into 1 1/2" pieces |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion(s), diced |
| 2 |
|
Carrots; diced |
| 1 |
|
Stalk celery, diced |
| 2 |
|
Garlic clove(s) finely chopped |
| 1 1/2 |
c |
Tomato sauce |
| 1 1/2 |
c |
Dry white wine or vermouth |
| 1 |
tb |
Basil; chopped or |
| 1 |
ts |
Dried basil |
| 1 1/2 |
ts |
Thyme, chopped or |
| 1/2 |
ts |
Dried thyme |
| 1 |
|
Bay leaves |
| 1 |
tb |
Parsley, chopped |
INSTRUCTIONS
Preheat oven to 350F. In a shallow dish, combine flour, salt and pepper.
roll lamb pieces in the flour mixture and shake off excess.
Heat 1/2 tbs of the oil in a Dutch oven or heavy ovenproof skillet over
medium-high heat. In two batches, brown the lamb on all sides, about 8-10
minutes per batch, using the remaining 1/2 tbs oil for the second batch.
Remove lamb to a bowl and set aside. Reduce heat to medium, add onions,
carrots and celery to pan and cook, stirring, until softened, 3-5 minutes.
Add garlic and cook until aromatic, about 30 seconds.
Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add
reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours,
or until the lamb is tender, turning the meat once after 45 minutes.
Discard the bay leaf, taste and adjust seasonings.
The recipe can be prepared ahead. Cover and refrigerate for up to 2 days or
freeze for up to 6 months. Thaw, if necessary, and heat on stovetop or in a
350F oven for about 30 minutes. Sprinkle with parsley and serve.
Eating Well February 1995 Submitted By DIANE LAZARUS On 05-07-95 (0154)
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”