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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is from our church fair, we go through several lambs in a 4 hour period, so it must be good! Ingredients:
2 cups flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon oregano |
6 lamb shanks |
1/2 cup olive oil |
2 cups onions, diced |
2 garlic cloves, chopped |
3 ounces tomato paste |
1 1/2 cups red wine |
4 cups chicken broth |
1 cup carrot, diced |
2 tablespoons fresh italian parsley, chopped |
14 ounces tomatoes, diced |
3 cups rice, cooked |
Directions:
1. Mix flour, salt, pepper and oregano in large bowl. Dredge lamb shanks in flour mixture. In a large frying pan, heat olive oil and brown lamb shanks. Remove shanks from pan and set aside.
2. Add the onions and garlic to the oil and sweat. Add tomato paste and brown for approximately 2 minutes. Add 1/4 cup of flour mixture used to dredge lamb shanks. Mix with a whip. Add red wine and chicken broth. Bring to a boil. Add carrots, parsley and diced tomatoes. Season to taste. This should be the consistency of a thin cream soup.
3. In a large roasting pan, place the lamb shanks in a single layer. Cover with the sauce. Cover the pan with foil. Bake at 350 degrees for approximately 2 1/2 hours or until the meat pulls from the bone. Serve over rice.
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