| 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
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