| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Entreé, Xport | 6 | Servings | |
INGREDIENTS
| 3 | lb | Lamb shanks, 3 to 4 |
| 2 | T | Aromatic seed mix, Sunset |
| see recipe | ||
| 1 | T | Fresh ginger root, minced |
| 1 | Chopped onion | |
| 3 | c | Chicken broth, regular |
| strength approximate | ||
| Cornstarch, mixed with | ||
| Water |
INSTRUCTIONS
From: January, 1995 Food Guide column by Jerry Anne DiVecchio Fit 3 or 4 lamb shanks (about 1 lb per shank) into a deep casserole and sprinkle with about 2 tablespoons aromatic seed mix. Add ginger, 1/2 pound of chopped onion, and enough broth to create a 2-inch depth of liquid in the pan. Seal casserole with a tight lid or foil. Bake shanks in a 400F oven until the meat pulls easily from the bone, at least 2 to 2-1/2 hours. After the first hour, check the broth and add some. Sauce needs to reduce but maintain about 1/2 inch in the casserole. Check the broth level occasionally. When done, transfer shanks to a shallow casserole and return to oven to brown (without liquid) while you make the sauce. Skim and discard fat from juices. Boil juices in a frving pan over high heat until reduced to about 1 cup. Thicken, if you like, with cornstarch diluted with a little water. Serve sauce over shanks, adding salt to taste. PatH c/o McRecipe Dec 02 96 Posted to MC-Recipe Digest V1 #327 Recipe by: Sunset Magazine, Jan 95 From: PATh <phannema@wizard.ucr.edu> Date: Mon, 02 Dec 1996 11:59:22 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 368.5mg
Potassium: 143.9mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.4g
Protein: 2.7g