Peninsula Lamb Shanks
|Lamb shanks||1 Pound (About 6 Pieces)|
|Salt||1 1⁄2 Teaspoon|
|Canned chicken broth||14 Ounce|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), finely minced|
|Sliced celery||4 Cup (64 tbs)|
|Tomatoes||3 Medium, cut into wedges|
|Chopped parsley||1 Tablespoon|
Sprinkle lamb with salt and pepper.
Heat oil in Dutch oven.
Add lamb; brown well on all sides.
Remove lamb; set aside.
Stir flour into oil; brown lightly.
Gradually blend in broth and 1 3/4 cups water; bring to boil.
Return lamb to Dutch oven; add onion and garlic.
Reduce heat; cover.
Simmer 1 1/4 to 1 1/2 hours, until lamb is tender; remove lamb to warm serving platter.
Add celery to liquid in Dutch oven; cook 10 minutes.
Add tomatoes and parsley; cook 5 minutes.
Spoon over lamb.