Peninsula Lamb Shanks Recipe
Ingredients
6 (1-pound) lamb shanks
1 1/2 teaspoons salt
1/4, teaspoon pepper
3 tablespoons oil
3 tablespoons flour
1 (14 ounce) can chicken broth
1 medium onion, sliced
1 clove garlic, finely minced
4 cups sliced celery
3 medium tomatoes, cut into wedges
1 tablespoon chopped parsley
Directions
Sprinkle lamb with salt and pepper.
Heat oil in Dutch oven.
Add lamb; brown well on all sides.
Remove lamb; set aside.
Stir flour into oil; brown lightly.
Gradually blend in broth and 1 3/4 cups water; bring to boil.
Return lamb to Dutch oven; add onion and garlic.
Reduce heat; cover.
Simmer 1 1/4 to 1 1/2 hours, until lamb is tender; remove lamb to warm serving platter.
Add celery to liquid in Dutch oven; cook 10 minutes.
Add tomatoes and parsley; cook 5 minutes.
Spoon over lamb.
Heat oil in Dutch oven.
Add lamb; brown well on all sides.
Remove lamb; set aside.
Stir flour into oil; brown lightly.
Gradually blend in broth and 1 3/4 cups water; bring to boil.
Return lamb to Dutch oven; add onion and garlic.
Reduce heat; cover.
Simmer 1 1/4 to 1 1/2 hours, until lamb is tender; remove lamb to warm serving platter.
Add celery to liquid in Dutch oven; cook 10 minutes.
Add tomatoes and parsley; cook 5 minutes.
Spoon over lamb.
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