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BRAISED LAMB SHANKS 4 lamb shanks 3 to 4 Tbsp. flour 2 Tbsp. salad oil 1 clove garlic, crushed 1 to 1 1/2 tsp. salt 1/2 tsp. oregano 1/4 tsp. pepper 2 to 4 potatoes, pared and quartered 1 c. clear chicken broth 1 Tbsp. lemon juice 4 carrots, pared and halved 4 small onions, peeled 4 stalks celery, quartered Preheat oven to 350 degrees. Remove excess fat from shanks. Wipe with damp paper towels. Coat well with flour. Slowly heat oil in Dutch oven. In it brown shanks well, turning on all sides. Add garlic, salt, oregano, pepper, broth and lemon juice. Cover and bake 1 1/4 to 1 1/2 hours, or until lamb is almost tender. Add carrots, onions, celery and potatoes; cover. Bake 35 to 45 minutes, or until meat and vegetables are tender. Remove shanks to serving platter; surround with vegetables; cover and keep warm. Measure liquid in casserole. (Should be about 1 1/2 cups.) Skim off excess fat, reserving 1 tablespoon in medium saucepan. Blend 1 tablespoon flour into fat. Gradually stir in skimmed liquid. Bring to boiling, stirring; boil 1 minute. Pour over shanks and vegetables. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |