Rosemary Lamb Shanks
|Lamb shanks||4 , uncracked at joints, if possible|
|Freshly ground black pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Chopped parsley||2 Tablespoon|
|Bouillon/Light dry red wine||3⁄4 Cup (12 tbs)|
|Crumbled dried rosemary||1 Teaspoon|
|Carrots||12 Small, scraped|
Rub lamb shanks with salt and pepper and brown lightly in a teaspoon or two of oil in a flameproof casserole or a heavy skillet.
(Transfer meat to an oven casserole if skillet is used for browning.) Cook onion in 1 tablespoon oil until soft, 3 to 5 minutes.
Stir in garlic and parsley, cook 1 minute longer.
Add bouillon (or wine) and rosemary, heat to boiling, and pour over meat.
Cover tightly and braise in moderately slow oven (325°F.) 1 1/2 hours.
Skim fat from pan and add carrots.
Turn them to coat evenly with pan sauce.
Cook 45 minutes to 1 hour longer, until carrots are tender.