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Little Pot Roasts

American.Kitchen's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Paprika 1 Tablespoon
  Lamb shanks 4 , fat removed
  Butter 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Currant jelly 1⁄4 Cup (4 tbs)
  Salt 3 Teaspoon
  Diced white turnips 2 Cup (32 tbs)
  Frozen lima beans 20 Ounce, thawed (2 Packages, 10 Ounce Each)
  Half and half 1 Cup (16 tbs)
  Pepper 1⁄8 Teaspoon
Directions

Combine flour and paprika; coat shanks on all sides with mixture.
Heat butter in Dutch oven; saute garlic until golden.
Remove garlic.
Place shanks in skillet; cook until browned well.
Add 2 tablespoons water, jelly and 2 teaspoons salt.
Simmer, covered, for 45 minutes or until shanks are just tender.
Place turnips and limas on top of shanks.
Cook, covered, for 30 minutes.
Remove vegetables and shanks to heated platter.
Stir half and half, remaining salt and pepper into pan juices.
Bring to a boil; remove from heat immediately.
Pour over shanks and vegetables.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Boiled
Ingredient: 
Lamb

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