Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Veal or lamb shanks |
| \N \N | Well seasoned flour |
| 1 \N | Clove garlic, minced |
| 3 tablespoons | Olive oil |
| 1 cup | Beef broth |
| ¼ cup | Dry white wine |
| 2 tablespoons | Tomato paste |
| \N \N | Rind of 1 lemon, cut into |
| 3 smalls | Carrots, finely diced |
| 1 tablespoon | Parsley, chopped |
| ¼ teaspoon | Dried marjoram, crushed |
| ¼ teaspoon | Dried oregano, crushed |
| ⅛ teaspoon | Dried sage, crushed |
Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RRider3393@...
on Jul 10, 1997