Braised Lamb Shanks
Makes 4 servings.
Ingredients:
4 (3/4-pound) lamb shanks
All-purpose flour
1 tablespoon butter
1 garlic clove, minced or pressed
2 cups water or dry white wine
1 teaspoon salt
1 teaspoon dried leaf thyme
1/4 cup all-purpose flour
1 (8-ounce) can tomato sauce
1 tablespoon chopped fresh parsley
Cooked noodles, rice or mashed potatoes
Method:
Dredge lamb shanks in flour until evenly coated. In a large heavy skillet or Dutch oven, heat butter.
Add lamb shanks and brown evenly. Add garlic, water or wine, salt and thyme.
Cover and simmer over low heat 2 hours or until tender. Remove meat pieces to a warm platter. Stir 1/4 cup flour and tomato sauce into juices in pan.
Bring to a boil and stir until thickened and smooth. Return meat to pan; keep warm until ready to serve.
Sprinkle with parsley. Serve over noodles, rice or mashed potatoes.
Variation:
Braised Turkey Thighs: Substitute 3 pounds (4 pieces) turkey thighs for lamb shanks. Serve with mashed potatoes.
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