| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | New Zealand | Meats | 1 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 | New Zealand lamb shanks | |
| 1 1/2 | c | Thinly sliced carrots |
| 1 | Chopped small onion | |
| 2 | tb | Tomato paste |
| 1 | Minced garlic clove | |
| 1 | c | Dry white wine |
| 1 | Chicken bouillon cube | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Heat oil in large heavy skillet; brown lamb on all sides. Drain off all but 2 Tbls. fat; add carrots, onions & garlic to kettle & saute' until onion is tender. Add wine, bouillon, salt & pepper; bring to a boil. cover, reduce heat, & simmer 1 1/2 hours. Stir in tomato paste; simmer 30 minutes or until tender. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”