Lamb Shank Stew
|All purpose flour||1 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Carrots||2 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Bouillon cubes/Envelope||2 (Chicken Flavored)|
|Zucchini||3 Medium, cut into 1 1/2 inch chunks|
|Water||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1 Tablespoon, grated|
|Cooked barley/Rice||3 Cup (48 tbs) (Hot)|
1. Peel 6 tomatoes; cut into quarters; set aside. Cut remaining tomatoes into wedges; cover and refrigerate. On waxed paper, coat lamb shanks with 2 tablespoons flour.
2. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook shanks, a few at a time, until well browned on all sides, removing shanks to plate as they brown.
3. To oil remaining in Dutch oven, add onions, carrots, and garlic; cook, stirring occasionally, until lightly browned, about 10 minutes. Return meat to Dutch oven; add quartered tomatoes, vermouth, bouillon, sugar, salt, rosemary, and pepper; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, 1 hour and 15 minutes or until meat is almost tender.
4. Add zucchini; cover and simmer 15 minutes or until zucchini is tender. In cup, mix water and 3 tablespoons flour until smooth; gradually stir into hot liquid in Dutch oven and cook, stirring constantly, until mixture thickens slightly. Add tomato wedges; heat through. Sprinkle stew with lemon peel; serve with barley or rice.