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Minted Lamb Shanks

stacy's picture
Ingredients
  Lamb shanks 4
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb

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