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
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We hope you enjoy this Baked Lamb Shanks recipe.
