Title: Succulent Lamb Shanks (Sunset)
Categories: Entree, Xport
Yield: 6 Servings

3 lb Lamb shanks, (3 to 4)
2 tb Aromatic seed mix (Sunset),
-see recipe
1 tb Fresh ginger root, minced
1 lg Chopped onion
3 c Chicken broth, regular
-strength , (approximate)
Cornstarch, mixed with
Water

From: January, 1995 Food Guide column by Jerry Anne DiVecchio

Fit 3 or 4 lamb shanks (about 1 lb per shank) into a deep casserole and
sprinkle with about 2 tablespoons aromatic seed mix.

Add ginger, 1/2 pound of chopped onion, and enough broth to create a 2-inch
depth of liquid in the pan.

Seal casserole with a tight lid or foil. Bake shanks in a 400F oven until
the meat pulls easily from the bone, at least 2 to 2-1/2 hours.

After the first hour, check the broth and add some. Sauce needs to reduce
but maintain about 1/2 inch in the casserole. Check the broth level
occasionally.

When done, transfer shanks to a shallow casserole and return to oven to
brown (without liquid) while you make the sauce. Skim and discard fat from
juices. Boil juices in a frving pan over high heat until reduced to about 1
cup. Thicken, if you like, with cornstarch diluted with a little water.
Serve sauce over shanks, adding salt to taste.

PatH c/o McRecipe Dec 02 96
Posted to MC-Recipe Digest V1 #327

Recipe by: Sunset Magazine, Jan 95

From: PATh

Date: Mon, 02 Dec 1996 11:59:22 -0800