Braised Lamb Shanks Recipe
Ingredients
| 4 Iamb fore shanks | ||
| 2 tablespoons fat or oil | ||
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm) | |
| Carrot | 1 , diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Chopped tomatoes | 1 Cup (16 tbs), canned | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 1/4 cup beef stock or water | ||
| Worcestershire sauce | 1 Teaspoon | |
Directions
Brown lamb shanks in hot fat or oil in a frying pan (with lid) over a moderately high heat.
Pour off all but a little of the fat and reduce heat.
Add onion, garlic if used, carrot and celery and cook until onion is soft.
Stir in tomatoes, salt, pepper, sugar, stock or water and Worcestershire sauce.
Spoon some of the vegetable mixture over the shanks, cover and simmer for 1 1/2-2 hours or until tender.
It may be necessary to add a little more liquid to the pan during cooking.
Check flavor before serving.
Pour off all but a little of the fat and reduce heat.
Add onion, garlic if used, carrot and celery and cook until onion is soft.
Stir in tomatoes, salt, pepper, sugar, stock or water and Worcestershire sauce.
Spoon some of the vegetable mixture over the shanks, cover and simmer for 1 1/2-2 hours or until tender.
It may be necessary to add a little more liquid to the pan during cooking.
Check flavor before serving.
Chef
