Title: Baked Lamb Shanks
Yield: 6 Servings
4 Lamb shanks; Koshered, well
-trimmed; cut into 6 pieces
1 ts Sage
1 ts Curry powder
1 1/2 tb Olive oil
1 tb Minced garlic
3 tb Minced shallot
1/3 c Minced onion
1/3 c Minced green bell pepper
3 tb Worcestershire sauce
1/4 c Tomato juice
1/4 c Kosher red wine; dry
1/2 c Chicken stock (or more)
Minced fresh basil or dill
Date: Mon, 1 Apr 1996 22:32:01 -7
Preheat oven to 375 F. Wash meat under hot running water; dry well. Prick
in several places. Combine seasoning; rub all over meat.
Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown over med.
heat on one side. Scoop up with spatula and turn. Add remaining oil and
minced ingreds. Stir and cook with meat until mixture browns lightly. Pour
off any fat.
Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of stock.
Pour around sides of pot. Bring to boil. Cover and bake in center of oven
for 30 min. Turn and baste. Re-cover and bake for 1 hr. longer, turning and
basting every 20 min. (Add some of the remaining stock if liquid evaporates
before cooking is completed.) Stir salt into sauce; then spoon over meat.
Serve on warmed individual plates sprinkled with basil or dill. Frances
Prince’s New Jewish Cuisine
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #94
From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive,