| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats | 4 | Servings | |
INGREDIENTS
| 4 | Meaty lamb shanks | |
| 1/2 | Lemon | |
| 1/4 | ts | Garlic powder (or more) |
| 1 | c | All purpose flour |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Salad oil |
| 1 | cn | (10 1/2 oz) condensed beef consomme, undiluted |
| 1 | c | Water |
| 1/2 | c | Dry vermouth |
| 1 | md | Yellow onion, chopped |
| 4 | Carrots, peeled and sliced into chunks | |
| 4 | Stalks celery, in chunks |
INSTRUCTIONS
Rub Lamb with lemon and sprinkle with garlic powder. Let stand 10 minutes. Combine flour, salt, and pepper in a paper bag. Shake shanks one at a time in bag to coat with flour. SAVE FLOUR. Brown shanks in hot oil in large heavy skillet. Remove meat from pan. Add 4 tablespoons of the seasoned flour to pan drippings and, using a wire whip, stir and brown the flour. Add consomme, water, and vermouth and stir and cook until slightly thickened. Add onion. Place shanks in large baking dish and pour over them the consomme mixture. Shanks should be in one layer only. Refrigerate. When ready to bake, place in 350 degree oven, uncovered, for 1 1/2 hours. Turn shanks, add carrots and celery, and continue to bake for one more hour. Comments: And so fragrant while baking. Gravy delicious over Mashed Potatoes. Typed by Gail & Dale Shipp, Columbia, Md.
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