Peninsula Lamb Shanks
Yield
6 ServingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | 1 lb |
lamb shanks
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 14 | oz |
chicken broth
|
*
|
| 1 | medium |
onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 4 | cups |
celery
sliced |
|
| 3 | medium |
tomatoes
cut in wedges |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | 1 lb |
lamb shanks
|
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
all-purpose flour
|
|
| 14 | oz |
chicken broth
|
*
|
| 1 | medium |
onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 946 | ml |
celery
sliced |
|
| 3 | medium |
tomatoes
cut in wedges |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
Sprinkle the lamb shanks with salt and pepper.
Heat oil in a dutch oven.
Add shanks and brown on all sides.
Remove shanks and set aside.
Stir flour into oil and brown lightly.
Blend in the broth and 1 ¾ cup water gradually and bring to boiling point. Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender. Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 min. Add tomatoes and parsley and cook for 5 min longer. Spoon over shanks.
