Baked Lamb Shanks Recipe

Ingredients

4 lamb shanks, koshered, >>>>
1 well trimmed, cut into 6 pc.
1 tsp ea. sage, curry pwdr.
1 1/2 tbsp olive oil
1 tbsp minced garlic
3 tbsp minced shallot
1/3 cup ea. minced onion & green>>>
1 bell pepper.
3 tbsp worcestershire sauce
1/4 cup tomato juice
1/4 cup kosher red wine, dry (opt)
1/2 cup chicken stock (or more)
1 minced fresh basil or dill


Directions

d Preheat oven to 375 F. Wash meat under hot running water; dry
well. Prick in several places. Combine seasoning; rub all over meat.

Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown
over med. heat on one side. Scoop up with spatula and turn. Add
remaining oil and minced ingreds. Stir and cook with meat until
mixture browns lightly. Pour off any fat.

Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of
stock. Pour around sides of pot. Bring to boil. Cover and bake in
center of oven for 30 min. Turn and baste. Re-cover and bake for 1
hr. longer, turning and basting every 20 min. (Add some of the
remaining stock if liquid evaporates before cooking is completed.)
Stir salt into sauce; then spoon over meat.

Serve on warmed individual plates sprinkled with basil or dill.
Frances Prince's New Jewish Cuisine


Servings: 6 servings

 

 

Baked Lamb Shanks Recipe brought to you by Recipe Ideas


Categories: Dutch Oven; Lamb; Meat


The History of Recipes

It is quite possible to track the history of written cooking instructions way back into the far past, certainly as far as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these ancient cook books were just very basic hieroglyphic recipes for meal preparation.

Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times were skilled in the use of a wide range of spices, including many that are still in use today for example bay, fennel and dill.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and spices led to an eruption in books on cookery, the majority of which are now in private cookery archives.

By the time we get to the twentieth century, cooking books are highly popular as a result of higher levels of literacy, more spare time and having more money to spend.

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We hope you enjoy this Baked Lamb Shanks recipe.

 


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