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Baked Lamb Shanks Recipe

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Baked Lamb Shanks Recipe

Baked Lamb Shanks Ingredients:

4 Lamb shanks, koshered, >>>>
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>>>
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)
Minced fresh basil or dill

Baked Lamb Shanks Preparation:

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

�Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.�

Craig Claiborne

�This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?�

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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