Lamb Shanks With Red Wine Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseMain Dish
MethodBakedInterest GroupEveryday

Ingredients

 
lamb shanks Water Celery tops
 
3 sprigs parsley
 
1/4 teaspoon thyme
 
1 bay leaf
 
1 clove garlic, peeled and halved
 
1 1/2 teaspoons salt
 
1/4 teaspoon pepper
 
3/4 cup flour seasoned with salt and pepper
 
1 1/2 cups dry red table wine
 
1/2 cup salad oil

Directions

Put lamb shanks in a large pan; add enough water to barely cover shanks.
Season with celery tops, pars ley, thyme, bay leaf, garlic, salt, and pepper.
Cover and simmer 1 hour.
Remove shanks from broth; strain broth and reserve.
Roll lamb in seasoned flour, and place in a greased baking pan.
Mix wine and oil together; pour over meat.
Bake in a moderately hot oven (375°) for 1 hour, or until crisply browned.
Turn occasionally and baste frequently.
Make gravy from the drippings and the reserved broth

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