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  Lamb shanks 5 Pound (4 Shanks)
  Garlic 2 Clove (10 gm), slivered
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Flour 7 Tablespoon
  Onion 1 Medium, finely chopped
  Water/Regular strength beef / chicken broth 2 1⁄2 Cup (40 tbs) (1/2 Cup Dry White Wine May Be Substituted For Part Of The Liquid)
  Worcestershire 2 Teaspoon
  Bay leaves 2

Cut small gashes in the lamb at intervals and insert slivers of the garlic.
Sprinkle meat with salt and pepper; coat heavily with part of the flour.
Place the shanks in a close-fitting roasting pan.
Place uncovered in a 500° oven for about 45 minutes, turning several times, until well browned.
Add the onion and remaining flour to the pan during about the last 15 minutes of browning so that it also can be lightly browned.
Remove pan from oven and lower temperature to 350°.
Mix the water or other liquid and Worcestershire and slowly blend into the onion, flour, and pan juices.
Add bay leaves.
Cover the roasting pan and bake in the 350° oven for about 1 to 1 1/2 hours, or until the shanks are tender.
Turn the shanks in the pan gravy several times while they cook.
Add more salt to gravy if necessary.

Recipe Summary

Side Dish

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