Braised Lamb Shanks

How to make Braised Lamb Shanks Recipe - Lamb is a young sheep, usually between four and twelve months old. Lamb shanks need to be braised in moist heat until tender. Using the same recipe, you can substitute turkey thighs, braising them to tenderness.

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.