| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Entree, Xport |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Lamb shanks, (3 to 4) |
| 2 |
tb |
Aromatic seed mix (Sunset), see recipe |
| 1 |
tb |
Fresh ginger root, minced |
| 1 |
lg |
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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