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Peninsula Lamb Shanks

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  Lamb shanks 1 Pound (About 6 Pieces)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oil 3 Tablespoon
  Flour 3 Tablespoon
  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.

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