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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, The meat becomes so tender and savory after simmering with the vegetables and herbs. Ingredients:
2 lamb shanks (about 2 pounds) |
2 tablespoons canola oil |
1 medium onion, diced |
2 garlic cloves, minced |
1 tablespoon king arthur unbleached all-purpose flour |
2 beef bouillon cubes |
1/4 cup boiling water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup chopped celery |
1/2 cup chopped carrots |
1/2 teaspoon dried marjoram |
1/4 teaspoon salt |
Directions:
1. In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve.
2. Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Yield: 2 servings.
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