Braised Lamb Shanks
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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