Tipsy shanks of lamb

Yield: 1 Servings

Measure Ingredient
2 \N Trimmed lamb shanks
3 \N Peeled halved cloves garlic
1 slice Carrot
¼ cup Chopped onion
2 tablespoons Gin
1 \N Sprig rosemary or 1/2 teaspoon of dried rosemary
1 \N Sprig or 1/2 teaspoon dried thyme
\N \N Pepper to taste
¼ cup Water
¼ cup Madeira
\N \N 4-6 new potatoes
\N \N 4-6 boiling onions
½ cup White wine OR 1/4 cup water and 1/4 cup vermouth

Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the ingredients except madeira, potatoes, and onions to a heavy casserole, or a dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn meat; add madeira and spoon juices over meat. Continue to simmer for 1 hour, basting meat periodically. Add the boiling onions and new potatoes; continue to cook until done. Done is when a fork pierces the potatoes easily; approximately 30 minutes. Serve with baby peas and a mint jelly.

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