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Ingredients
1 tbs. butter
8 lamb shanks, cut 2-inches long, with meat
2 tbs. flour
½ tsp. salt
½ tsp. pepper
1 tbs. rosemary, thyme, sage (mix to taste)
½ cup dry white wine
1 cup water
1 cup fresh tomatoes, chopped
1 tsp chopped parsley
½ clove garlic, chopped
4 strips lemon peel, 1-inch long
1 tbs. stock
1 tbs. butter |
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Cooking Method
Grease a deep skillet with butter. Roll the bones in flour,
place in skillet, add salt and pepper and cook until well
browned, turning the bones over occasionally during browning.
Add wine, tomatoes, and rosemary/sage/thyme mixture and continue
cooking until wine evaporates. Add cup of water, cover skillet, and
cook 1 hour, adding more water if necessary.
Five minutes before serving, add parsley, garlic, lemon peel and
cook 2 minutes longer, turning bones over once.
Place bones on serving dish. Add 1 tablespoon stock to pan gravy,
add butter, mix well, and pour over bones. |
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