| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Lamb, Meats, Shanks | 1 | Servings |
INGREDIENTS
| 2 | Trimmed lamb shanks | |
| 3 | Peeled halved cloves garlic | |
| 1 | Carrot | |
| 1/4 | c | Chopped onion |
| 2 | T | Gin |
| 1 | Sprig rosemary or 1/2 | |
| teaspoon of dried | ||
| rosemary | ||
| 1 | Sprig or 1/2 teaspoon dried | |
| thyme | ||
| Pepper to taste | ||
| 1/4 | c | Water |
| 1/4 | c | Madeira |
| 4-6 new potatoes | ||
| 4-6 boiling onions | ||
| 1/2 | c | White wine OR 1/4 cup water |
| and 1/4 cup vermouth |
INSTRUCTIONS
Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the ingredients except madeira, potatoes, and onions to a heavy casserole, or a dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn meat; add madeira and spoon juices over meat. Continue to simmer for 1 hour, basting meat periodically. Add the boiling onions and new potatoes; continue to cook until done. Done is when a fork pierces the potatoes easily; approximately 30 minutes. Serve with baby peas and a mint jelly.
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.9mg
Potassium: 318.9mg
Carbohydrates: 20.2g
Fiber: 4.1g
Sugar: 7g
Protein: 2.7g