Braised Lamb Shanks
|Lamb fore shanks||4|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm)|
|Carrot||1 , diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Skinned chopped tomatoes/Canned tomatoes||1 Cup (16 tbs)|
|Beef stock/Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
Brown lamb shanks in hot fat or oil in a frying pan (with lid) over a moderately high heat.
Pour off all but a little of the fat and reduce heat.
Add onion, garlic if used, carrot and celery and cook until onion is soft.
Stir in tomatoes, salt, pepper, sugar, stock or water and Worcestershire sauce.
Spoon some of the vegetable mixture over the shanks, cover and simmer for 1 1/2-2 hours or until tender.
It may be necessary to add a little more liquid to the pan during cooking.
Check flavor before serving.