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OF THE 1940'S & 50'S






Braised Lamb Shanks  lambshank.jpg (12339 bytes)


Although there's not much meat on the lamb shank, it is the sweetest of the lamb cuts.  Plan on one shank per person; this recipe serves four.  Enjoy!

Your Host, Brad

4 lamb shanks
2 fat cloves garlic, each in 8 slivers
2 Tbl flour
3 Tbl shortening
1 bay leaf
1 Tbl grated lemon rind
1/3 cup lemon juice
1/4 cup water
Salt and freshly ground pepper
4 carrots, in 1/2 inch pieces
8 small onions, peeled

Cut two slits in the flesh of each lamb shank; insert a sliver of garlic in each slit.  Lightly dust the shanks with flour.  Heat the shortening in a Dutch oven or a heavy pot with a lid.  Put the shanks in and brown on all sides.  Remove all but 1 Tbl fat.  Add the bay leaf, lemon rind, lemon juice, and water, and sprinkle salt and pepper to taste over all.  Lower the heat, cover, and simmer 1 1/2 to 2 hours, depending on the tenderness of the shanks.

Add the carrots and onions for the last 40 minutes of cooking.   Remove shanks and vegetables to a platter and keep warm.  Serve with the pot juices or make a gravy.


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