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.