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Baked lamb shanks
Artist: _ Yield: 6
Categories: Baked, Entrees, Lamb & Mutton, Meats, Passover Rating: 0
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Ingredients:
4 eachLamb shanks, koshered, >>>>
Well trimmed, cut into 6 pc.
1 tspEa. sage, curry pwdr.
1 1/2 tbspOlive oil
1 tbspMinced garlic
3 tbspMinced shallot
1/3 cupEa. minced onion & green>>>
Bell pepper.
3 tbspWorcestershire sauce
1/4 cupTomato juice
1/4 cupKosher red wine, dry (opt)
1/2 cupChicken stock (or more)
Minced fresh basil or dill
Procedures:
1D preheat oven to 375°F.
2Wash meat under hot running water; dry well.
3Prick in several places.
4Combine seasoning; rub all over meat.
5Heat 1 tbs.
6Oil in lge.
7Enameled dutch oven.
8Add meat and brown over med. heat on one side.
9Scoop up with spatula and turn.
10Add remaining oil and minced ingreds.
11Stir and cook with meat until mixture browns lightly.
12Pour off any fat.
13Combine worcestershire sauce with tomato juice, wine and ?c. of stock.
14Pour around sides of pot.
15Bring to boil.
16Cover and bake in center of oven for 30 min. turn and baste.
17Re-cover and bake for 1 hr.
18Longer, turning and basting every 20 min. (add some of the remaining stock if liquid evaporates before cooking is completed).
19Stir salt into sauce; then spoon over meat.
20Serve on warmed individual plates sprinkled with basil or dill.
21Frances prince"s new jewish cuisin