Title: Oregano-Braised Lamb Shanks
Categories: New, Text, Import
Yield: 1 Servings

6 Lamb shanks (about 1 pound
-each)
2 tb Ground cumin
1 tb Salt
2 ts Freshly ground black pepper
Flour for dredging
3/4 c Vegetable oil
2 Onions, cut into 8 wedges
-each
3 Carrots, peeled and cut
-into, 2-inch lengths
1 Head garlic, cloves
-separated, peeled and,
-halved lengthwis
2 bn Oregano, stems and leaves
-separated,, leaves chopped
2 c Dry white wine
2 tb Tomato paste
2 1/2 qt Chicken stock
5 Bay leaves
3 md Tomatoes, cored, seeded and,
-diced
6 oz Anejo cheese, grated, (1 1/2
-cups)

Preheat the oven to 350 degrees.

Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin,
salt and pepper. Roll the shanks in flour to coat well and pat off any
excess.

Heat the oil in a large Dutch oven over medium-high heat until almost
smoking. Cook the shanks, in batches if necessary, until golden brown all
over, about 10 minutes. Remove and reserve. In the same oil, saute the
onions and carrots until they begin to brown, about 6 minutes. Add the
garlic and saute about 4 minutes longer. Remove with a slotted spoon, and
then carefully pour off all the fat.

Place the shanks back in the pan. Cover with the browned vegetables and the
oregano stems and pour in the wine. Bring to a boil over high heat and
reduce the liquid by half. Stir in the tomato paste, chicken stock and bay
leaves, cover and bring to a boil.

Transfer to the oven and bake 1 1/2 hours, or until tender. A fork plunged
into the thickest part should slide out easily. Remove from the oven, lift
out the meat and keep warm. Lift out the vegetables and discard.

Skim and discard the fat from the stock in the pan. Bring to a boil over
high heat. Stir in the tomatoes and oregano leaves and remove from the
heat. To serve, in each soup bowl place a lamb shank. Top with the hot
broth and sprinkle with the cheese.

Yield: 6 serving
Posted to MC-Recipe Digest V1 #325

Recipe by: TOO HOT TAMALES SHOW #TH6136

From: Meg Antczak

Date: Sun, 1 Dec 1996 22:57:07 -0500