Lamb Shanks Milanaise Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 4 lamb shanks, trimmed of all excess fat | ||
| Flour | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/4 cup hot bouillon | ||
| Parsley | 1 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Rind of 1 medium lemon, minced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Sprinkle shanks with salt and pepper and coat with flour.
2) Take a heavy casserole or Dutch oven; heat butter and brown the coated shanks in it on all sides.
3) Discard excess butter and cook the shanks, uncovered, over medium heat for 5 minute after covering with wine.
4) Pour in bouillon and cook, covered for about 2 hours till the meat is soft.
5) Combine parsley, garlic, and lemon rind and place on shanks ten minutes before serving time and cook again for 5 minutes.
6) If the sauce is too thick, add a little more hot bouillon or if it is too thin, blend together 1 tablespoon butter and 1/2 tablespoon flour into a smooth paste and stir into the sauce and cook for 5 minutes longer.
SERVING
7) Serve the meat with sauce.
1) Sprinkle shanks with salt and pepper and coat with flour.
2) Take a heavy casserole or Dutch oven; heat butter and brown the coated shanks in it on all sides.
3) Discard excess butter and cook the shanks, uncovered, over medium heat for 5 minute after covering with wine.
4) Pour in bouillon and cook, covered for about 2 hours till the meat is soft.
5) Combine parsley, garlic, and lemon rind and place on shanks ten minutes before serving time and cook again for 5 minutes.
6) If the sauce is too thick, add a little more hot bouillon or if it is too thin, blend together 1 tablespoon butter and 1/2 tablespoon flour into a smooth paste and stir into the sauce and cook for 5 minutes longer.
SERVING
7) Serve the meat with sauce.
Chef
