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Lamb Shanks With Creamy Barley

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CATEGORY CUISINE TAG YIELD
Meats Jewish 1 Servings

INGREDIENTS

4 Lamb shanks, rinsed & patted
dry
Seasoned salt & pepper to
taste
1/2 T Olive oil or olive oil spray
2 c Beef or chicken bouillon
1 t Dried rosemary
1/2 t Dried thyme
2 Cloves garlic, minced up to
4 T White wine
1 T Olive oil
1 c Thickly sliced carrots
1 Onion, chopped 1 cup
2 c Thickly sliced parsnips
1/2 lb Large mushrooms, thickly
sliced
2/3 c Pearl barley
4 c Chicken brother
2 T Margarine
Garlic salt to taste
White pepper to taste
1 T Minced parsley

INSTRUCTIONS

3
Lamb: Season lamb shanks with seasoned salt and pepper on all sides.
Heat oil or use spray in large, heavy skillet. Place lamb in skillet
and brown on all sides over moderate heat. Remove shanks to a 7" x  11"
baking pan.  Pour fat from skillet. Combine bouillon, rosemary, thyme,
garlic and  white wine; deglaze skillet, stirring til mixture comes tgo
a boil.  Boil for 2 minutes and pour over lamb shanks. Cover pan
tightly with  foil. Bake in 350 oven for 2 hours. Meanwhile, in the
same skilletg,  heat 1 tablespoon olive oil and saute carrots, onions,
parsnips &  mushrooms. Season lightly with salt & pepper. cook for 5 or
6  minutes, stirring occasionally. Add to lamb shanks and continue
cooking, covered, for 30 minutes. Remove foil and bake another 10
minutes. Serve with  CREAMY BARLEY: In 2 quart saucepan, combine barley
and stock. Bring  to a boil; then turn heat down & simmer, covered, for
40 to 45  minutes. Stir occasionally. Add margarine, seasonings to
taste and  parsley.  NOTE: This recipe comes from a lovely new cookbook
I bought at a Purim  carnival. Called MAMA COOKS CARLIFORNIA STYLE (New
Twists on Jewish  Classics) it can be bought from the Jewish Home for
the Aging, 7150  Tampa Ave, Reseda CA 91335 (phone: 818-774-336 or FAX
818-342-0881),  Cost is $23.95 plus tax and shipping and it all goes to
a good cause.  No, I'm not getting a kickback...but what a nice
organization to  support. Posted to JEWISH-FOOD digest by Barbara
<BKLEIN@SoCA.com> on  Apr 20, 1998

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