Lamb Shanks With Red Wine Recipe
Ingredients
| Lamb shanks Water Celery tops | ||
| Parsley sprigs | 3 | |
| Thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), halved | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 1/2 cups dry red table wine | ||
| Salad oil | 1/2 Cup (16 tbs) | |
| 3/4 cup flour seasoned with salt and pepper | ||
| 3/4 cup flour seasoned with salt and pepper | ||
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
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
Chef
