Little Pot Roasts Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Paprika | 1 Tablespoon | |
| 4 lamb shanks, fat removed | ||
| Butter | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Currant jelly | 1/4 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| 2 c. diced white turnips | ||
| Lima beans package | 2 , frozen | |
| Half and Half | 1 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
Directions
Combine flour and paprika; coat shanks on all sides with mixture.
Heat butter in Dutch oven; saute garlic until golden.
Remove garlic.
Place shanks in skillet; cook until browned well.
Add 2 tablespoons water, jelly and 2 teaspoons salt.
Simmer, covered, for 45 minutes or until shanks are just tender.
Place turnips and limas on top of shanks.
Cook, covered, for 30 minutes.
Remove vegetables and shanks to heated platter.
Stir half and half, remaining salt and pepper into pan juices.
Bring to a boil; remove from heat immediately.
Pour over shanks and vegetables.
Garnish with parsley.
Heat butter in Dutch oven; saute garlic until golden.
Remove garlic.
Place shanks in skillet; cook until browned well.
Add 2 tablespoons water, jelly and 2 teaspoons salt.
Simmer, covered, for 45 minutes or until shanks are just tender.
Place turnips and limas on top of shanks.
Cook, covered, for 30 minutes.
Remove vegetables and shanks to heated platter.
Stir half and half, remaining salt and pepper into pan juices.
Bring to a boil; remove from heat immediately.
Pour over shanks and vegetables.
Garnish with parsley.
Chef
