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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from my mom. The lamb shanks are so tender and make a deliciously flavored gravy. Sue Draheim Ingredients:
1/2 medium lemon |
1/4 teaspoon garlic powder |
4 lamb shanks (about 12 ounces each) |
1 cup king arthur unbleached all-purpose flour, divided |
2 teaspoons salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
2 cups beef consomme |
1 cup water |
1/2 cup dry vermouth |
1 medium onion, chopped |
4 medium carrots, cut into chunks |
4 celery ribs, cut into chunks |
Directions:
1. Rub lemon and garlic over the lamb shanks; let stand for 10 minutes. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add shanks, one at a time, and shake to coat.
2. In a large skillet, brown lamb in oil over medium-high heat. Transfer to a shallow roasting pan. Stir the remaining flour into the skillet; cook and stir until browned. Stir in the consomme, water and vermouth until blended. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
3. Stir in the onion. Pour over lamb. Bake, uncovered, at 350° for 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender. Yield: 4 servings.
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