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Mary's Lamb
#7877
04/27/2009 08:25 AM
04/27/2009 08:25 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
OP
Traveler
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OP
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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This one is very rich! but tender and very tasty! I also usually add 1" long carrot chunks & halved small white eastern potatos to the pot too...
[color:"blue"]Mary’s Lamb[/color]
4 lamb shanks flour seasoned with s&p 3 tbs olive oil 1 clove garlic, chopped 2 tbs flour ½ cup broth or bullion (I use chicken, but Campbell's Beef Consume, undiluted, works well for an even richer taste) 1 cup red wine (or, I like using a medium-dry sherry) 1 medium onion bay leaf pined to onion with 2 whole cloves ½ tsp marjoram
Dust lamb shanks with seasoned flour. Heat olive oil & garlic in a dutch oven, brown lamb. Remove. To the dutch oven add the 2 tbs flour, cook until bubbly. Stir in broth, wine, onion with bayleaf and cloves & marjoram. Cook stirring til smooth. Remove all to a container. Place browned lamb shanks & onion in dutch oven, and pour sauce over all. Cover and bake in slow (300 degree) oven for about 2 hours. Makes 4 servings.
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