Main Dishes, Pork Mutton Veal

Braised Lamb Shanks

  • 6 Lamb shanks
  • ~ Flour for dredging
  • ~ Salt and pepper to taste
  • 1/2 teaspoon Oregano
  • 3/4 Cup Onion, chopped
  • 3/4 Cup Celery, chopped
  • 3/4 Cup Carrots, chopped
  • 1 clove Garlic, finely chopped
  • Pinch Thyme
  • 3/4 Cup Dry Red Wine
  • 3/4 Cup Beef bouillon
  • 1/3 Cup Vegetable oil

    • Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown the shanks in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring 5 minutes.

    Pour the softened vegetables over the lamb shanks and add the wine and beef bouillon. Cover and bake in a 350º F. oven for 1-1/2 hours, or until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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