| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 8 |
|
Lamb shanks |
|
|
Salt & pepper, to taste |
| 3 |
|
Yellow onions, sliced |
| 3/4 |
c |
Ketchup |
| 2 |
|
15 oz. can beef broth |
| 1/4 |
c |
Water |
| 1 |
c |
Dry red wine |
| 1 |
T |
Red wine vinegar |
| 3 |
T |
Brown sugar |
| 1 |
T |
Lemon juice |
| 1 |
T |
Worcestershire sauce |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs fresh rosemary |
| 1/2 |
c |
Chopped parsley, for garnish |
INSTRUCTIONS
First, in a large pot heat the oil. Season the lamb shanks with salt
and pepper. Add the shanks to the hot oil and brown well on all sides.
Remove the shanks from the pan. Add the onions to the same pot and
saute till tender. Next, add the ketchup, broth, water, wine, vinegar,
sugar, lemon juice, worcestershire, bay leaf and rosemary and stir to
combine well. Bring the mixture to a simmer, then add the lamb shanks
back to the pot. Cover the pot and place in a 325ø oven. Bake for 2
hours. To serve, adjust the seasoning. Add in the parsley and serve
the shanks with the sauce. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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