Yield: 6 Servings
|3 pounds||Lamb shanks, (3 to 4)|
|2 tablespoons||Aromatic seed mix (Sunset), see recipe|
|1 tablespoon||Fresh ginger root, minced|
|1 large||Chopped onion|
|3 cups||Chicken broth, regular strength , (approximate)|
|Cornstarch, mixed with|
From: January, 1995 Food Guide column by Jerry Anne DiVecchio Fit 3 or 4 lamb shanks (about 1 lb per shank) into a deep casserole and sprinkle with about 2 tablespoons aromatic seed mix.
Add ginger, ½ pound of chopped onion, and enough broth to create a 2-inch depth of liquid in the pan.
Seal casserole with a tight lid or foil. Bake shanks in a 400F oven until the meat pulls easily from the bone, at least 2 to 2-½ hours.
After the first hour, check the broth and add some. Sauce needs to reduce but maintain about ½ inch in the casserole. Check the broth level occasionally.
When done, transfer shanks to a shallow casserole and return to oven to brown (without liquid) while you make the sauce. Skim and discard fat from juices. Boil juices in a frving pan over high heat until reduced to about 1 cup. Thicken, if you like, with cornstarch diluted with a little water.
Serve sauce over shanks, adding salt to taste.
PatH c/o McRecipe Dec 02 96
Posted to MC-Recipe Digest V1 #327 Recipe by: Sunset Magazine, Jan 95 From: PATh <phannema@...>
Date: Mon, 02 Dec 1996 11:59:22 -0800