Main Dishes, Pork Mutton Veal

Curried Lamb Shanks In Wine

  • 4 tablespoons Oil
  • 4 Lamb shanks
  • 4 tablespoons Flour
  • 1 1/2 teaspoons Curry powder
  • 1 Cup Water
  • 1 Cup Dry White wine
  • 1 Onion, thinly sliced
  • 1/2 teaspoon Garlic salt
  • ~ Salt and pepper to taste

    • Heat oil in a heavy skillet with a tight-fitting lid. Add shanks and brown slowly on all sides. Remove shanks from the pan. Add flour and curry powder to drippings and blend well; add water and wine, stirring, until thickened. Return Shanks to pan, season with salt, garlic salt and pepper. Top with onions. Coverand simmer gently for 1-1/2 hours or until tender.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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