Minted Lamb Shanks
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, sliced|
|Dry white wine||1 Cup (16 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Cornstarch||1 Tablespoon (Have Ready At Serving Time)|
|Cold water||1 Tablespoon (Have Ready At Serving Time)|
|Lemon flavored yogurt||1 Cup (16 tbs) (Have Ready At Serving Time)|
|Snipped mint leaves/1 teaspoon dried mint leaves||1 Tablespoon (Have Ready At Serving Time, Fresh)|
Cook lamb in oil in 4-quart Dutch oven, turning occasionally, until brown; drain.
Add onion, wine and instant bouillon.
Heat to boiling; reduce heat.
Cover and simmer, turning occasionally, until tender, about 2 hours.
Cover and refrigerate lamb and broth separately.
Store no longer than 48 hours.