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Lamb Shanks Milanaise

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Ingredients
  Butter/Margarine 2 Tablespoon
  Lamb shanks 4 , trimmed of all excess fat
  Flour 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Bouillon 1⁄4 Cup (4 tbs) (Hot)
  Minced parsley 1 Tablespoon, minced
  Garlic 1 Clove (5 gm), minced
  Lemon rind 1 , minced (Rind Of 1 Medium Lemon)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Sprinkle shanks with salt and pepper and coat with flour.
2) Take a heavy casserole or Dutch oven; heat butter and brown the coated shanks in it on all sides.
3) Discard excess butter and cook the shanks, uncovered, over medium heat for 5 minute after covering with wine.
4) Pour in bouillon and cook, covered for about 2 hours till the meat is soft.
5) Combine parsley, garlic, and lemon rind and place on shanks ten minutes before serving time and cook again for 5 minutes.
6) If the sauce is too thick, add a little more hot bouillon or if it is too thin, blend together 1 tablespoon butter and 1/2 tablespoon flour into a smooth paste and stir into the sauce and cook for 5 minutes longer.

SERVING
7) Serve the meat with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Cook Time: 
15 Minutes
Servings: 
4

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