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Little Pot Roasts

Diner.Americana's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Paprika 1 Tablespoon
  Lamb shanks 4
  Butter 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Currant jelly 1⁄4 Cup (4 tbs)
  Salt 3 Teaspoon
  Diced white turnips 2 Cup (32 tbs)
  Frozen lima beans 20 Ounce
  Half and half 1 Cup (16 tbs)
  Pepper 1⁄8 Teaspoon
Directions

Combine flour and paprika; coat shanks on all sides with mixture.
Heat butter in Dutch oven; saute garlic until golden.
Remove garlic.
Place shanks in skillet; cook until browned well.
Add 2 tablespoons water, jelly and 2 teaspoons salt.
Simmer, covered, for 45 minutes or until shanks are just tender.
Place turnips and limas on top of shanks.
Cook, covered, for 30 minutes.
Remove vegetables and shanks to heated platter.
Stir half and half, remaining salt and pepper into pan juices.
Bring to a boil; remove from heat immediately.
Pour over shanks and vegetables.
Gar- nish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
4

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