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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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Re: Mary's Lamb
[Re: peconic]
#7879
12/19/2010 01:57 PM
12/19/2010 01:57 PM
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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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Just got it in the oven a little while ago...
BOY do Lamb Shanks, Marjoram, cloves, onions and wine smell good cooking!
The kitchen smells wonderful!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Re: Mary's Lamb
[Re: peconic]
#7880
12/21/2010 01:43 PM
12/21/2010 01:43 PM
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Joined: Jan 2008
Posts: 13,145
Ottawa, Ontario, Canada
islandgem
Traveler
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Traveler
Joined: Jan 2008
Posts: 13,145
Ottawa, Ontario, Canada
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Should have been called "Brian's Lamb"! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Very easy and sounds great!
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