Lamb Shanks With Red Wine
|Water||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), peeled and halved|
|Salt||1 1⁄2 Teaspoon|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Seasoned flour||3⁄4 Cup (12 tbs) (Seasoned With Salt And Pepper)|
Put lamb shanks in a large pan; add enough water to barely cover shanks.
Season with celery tops, pars ley, thyme, bay leaf, garlic, salt, and pepper.
Cover and simmer 1 hour.
Remove shanks from broth; strain broth and reserve.
Roll lamb in seasoned flour, and place in a greased baking pan.
Mix wine and oil together; pour over meat.
Bake in a moderately hot oven (375°) for 1 hour, or until crisply browned.
Turn occasionally and baste frequently.
Make gravy from the drippings and the reserved broth