Curried lamb shanks in wine
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Curried lamb shanks in wine
  Lamb    Wine  
Last updated 6/12/2012 1:01:16 AM. Recipe ID 24585. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Curried lamb shanks in wine
 Categories: Lamb, Ceideburg 2
      Yield: 4 Servings
 
      4 tb Oil
      4    Lamb shanks
      4 tb Flour
  1 1/2 ts Curry powder
      1 c  Water
      1 c  Dry white wine
           Salt, garlic salt and pepper
      1    Onion slice thinly
 
  I cook lamb occasionally in my Asian recipes, but not often as no one
  but myself likes it here.  The main thing to remember about lamb is
  that it should be medium rare.  Actually, I like it seared on the
  outside and nearly raw in the middle, but these days that's not such
  a hot idea. Heat oil in a heavy skillet with a tight-fitting lid. Add
  shanks and brown slowly on all sides.  Remove shanks form pan. Add
  flour and curry powder to drippings and blend well; add water and
  wine, stirring, until thickened.
  
  Return shanks to pan, season with salt, garlic salt and pepper.  Top
  with onions.  Cover and simmer gently for 1 1/2 hours until tender.
  
  Serves 4.
  
  San Francisco Chronicle, 3-21-90.
  
  Posted by Stephen Ceideberg; September 28 1992.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 24585 (Apr 03, 2005)

[an error occurred while processing this directive]