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Herbed Lamb Shanks

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  Lamb shanks 4 , cracked (With Bones)
  Onion 1 Large, sliced
  Green pepper 1 Large, seeded, thinly sliced
  Tomato juice 1 Can (10 oz)
  Dry red wine 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm) (Minced Or Pressed)
  Thyme leaves 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Salt To Taste

Place lamb shanks in a 7 by 11 inch baking dish with meaty portions to outside of dish.
Distribute onion and green pepper slices over and around shanks.
In a small bowl, stir together tomato juice, wine, garlic, thyme, savory, and pepper; pour over shanks.
Cover with pleated plastic wrap.
Microwave on medium (50%) for 1 1/4 hours or until shanks are fork tender.
With a slotted spoon, transfer shanks to a rimmed serving platter and top with vegetables.
Skim off and discard fat from juices in dish.
Stir together cornstarch and water.
With a wire whip, blend into juices along with salt to taste.
Microwave, uncovered, on HIGH (100%) for 4 minutes (stirring after 2 minutes) or until sauce thickens.
Pour over shanks.

Recipe Summary

Difficulty Level: 
Side Dish

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