| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Kosher/meat, Lamb, Passover | 4 | Servings |
INGREDIENTS
| 4 | Lamb shank, abt 3 lbs | |
| 1 | Onion, chopped fine | |
| 1 | Clove garlic, minced | |
| 1 1/4 | c | Water |
| 1 | T | Lemon juice |
| 1 | t | Salt |
| 1 | Bay leaf | |
| 1 | T | Potato starch |
INSTRUCTIONS
Brown the lamb in a heavy casserole. Push the lamb to one side of the dish. Add onion and garlic and saute until soft. Stir in 1 cup water, lemon juice, bay leaf and salt. Cover. Simmer 3 hours or un til very tender. Remove meat and keep hot. Blend potato starch with remaining water. Stir into pan liquid. Cook, stirring constantly, until gravy thickens and boils for 1 min. Remove bay leaf and ser ve. NOTES : From The Jewish Holiday Kitchen by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997
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