Braised lamb shanks

Yield: 6 servings

Measure Ingredient
6 \N Lamb shanks
\N \N Flour for dredging
\N \N Salt
\N \N Pepper
½ teaspoon Oregano
¾ cup Chopped onions
¾ cup Chopped celery
¾ cup Chopped carrots
1 \N Garlic clove, finely chopped
\N pinch Thyme
¾ cup Dry red wine
¾ cup Beef bouillon
⅓ cup Salad oil

Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring, 5 minutes.

Pour the softened vegetables over the lamb and add the wine and beef bouillon. Cover and bake 1-½ hours, until the meat is tender.

Thicken the gravy with a little flour mixed with cold water, if you like.

Similar recipes