Lamb Shanks With Curried Rice
|Lamb shanks||4 , each cut in two pieces|
|Salad oil||2 Tablespoon|
|Dried onion soup mix||1⁄2 Tablespoon (1/2 Of 1 Envelope)|
|Condensed beef consomme/1 teaspoon beef stock base in 2/3 cup boiling water||2⁄3 Cup (10.67 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Major grey chutney||1⁄2 Cup (8 tbs), chopped|
|Cooked curried rice||2 Cup (32 tbs), prepared according to favorite recipe|
In a heavy pan with a cover, brown lamb shanks in salad oil.
Add salt, pepper, onion soup mix, consomme, and Worcestershire.
Cook over low heat about 2 to 2 1/2 hours, or until lamb is tender.
Cool, refrigerate, and skim off fat.
Heat just until simmering.