Posted By: peconic
Mary's Lamb - 04/27/2009 12:25 PM
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.
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.