Lamb Shank Oven Stew Recipe
Ingredients
| 4 lamb shanks, cracked | ||
| 2 tomatoes, peeled and quartered, or 1 cup stewed tomatoes | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Paprika | 2 Teaspoon | |
| 6 to 8 carrots, peeled and cut in half | ||
| Flour | ||
| Water | ||
Directions
Place lamb shanks in a large casserole.
Add tomatoes.
Pour water over lamb.
Sprinkle with salt and paprika.
Bake, uncovered, in a moderately hot oven (375°) for 30 minutes.
Turn shanks over and bake for 30 minutes more.
Add carrots.
Bake, covered, at 375° for 30 minutes longer, or until meat is tender.
Remove lamb shanks and carrots to warm serving platter.
Skim excess fat from cooking juices in casserole.
Heat juices over direct heat and thicken with a flour and water paste.
Serve over rice or cracked wheat.
Makes 4 servings.
Add tomatoes.
Pour water over lamb.
Sprinkle with salt and paprika.
Bake, uncovered, in a moderately hot oven (375°) for 30 minutes.
Turn shanks over and bake for 30 minutes more.
Add carrots.
Bake, covered, at 375° for 30 minutes longer, or until meat is tender.
Remove lamb shanks and carrots to warm serving platter.
Skim excess fat from cooking juices in casserole.
Heat juices over direct heat and thicken with a flour and water paste.
Serve over rice or cracked wheat.
Makes 4 servings.
Chef
