Baked Lamb Shanks
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Baked Lamb Shanks
  Lamb    Meat  
Last updated 6/12/2012 1:06:14 AM. Recipe ID 31613. Report a problem with this recipe.
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      Title: Baked lamb shanks
 Categories: Meat
      Yield: 6 Servings
      4    Lamb shanks; Koshered, well
           -trimmed; cut into 6 pieces
      1 ts Sage
      1 ts Curry powder
  1 1/2 tb Olive oil
      1 tb Minced garlic
      3 tb Minced shallot
    1/3 c  Minced onion
    1/3 c  Minced green bell pepper
      3 tb Worcestershire sauce
    1/4 c  Tomato juice
    1/4 c  Kosher red wine; dry
    1/2 c  Chicken stock (or more)
           Minced fresh basil or dill
  Date: Mon, 1 Apr 1996 22:32:01 -7
  From: arlenes@holly.ColoState.EDU Preheat oven to 375 F. Wash meat
  under hot running water; dry well. Prick in several places. Combine
  seasoning; rub all over meat.
  Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown over
  med. heat on one side. Scoop up with spatula and turn. Add remaining
  oil and minced ingreds. Stir and cook with meat until mixture browns
  lightly. Pour off any fat.
  Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of
  stock. Pour around sides of pot.  Bring to boil. Cover and bake in
  center of oven for 30 min. Turn and baste. Re-cover and bake for 1
  hr. longer, turning and basting every 20 min. (Add some of the
  remaining stock if liquid evaporates before cooking is completed.)
  Stir salt into sauce; then spoon over meat.
  Serve on warmed individual plates sprinkled with basil or dill.
  Frances Prince's New Jewish Cuisine

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Recipe ID 31613 (Apr 03, 2005)

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