Yield: 1 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
4 \N | New Zealand lamb shanks |
1½ cup | Thinly sliced carrots |
1 \N | Chopped small onion |
2 tablespoons | Tomato paste |
1 \N | Minced garlic clove |
1 cup | Dry white wine |
1 \N | Chicken bouillon cube |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
Heat oil in large heavy skillet; brown lamb on all sides. Drain off all but 2 Tbls. fat; add carrots, onions & garlic to kettle & saute' until onion is tender. Add wine, bouillon, salt & pepper; bring to a boil. cover, reduce heat, & simmer 1½ hours. Stir in tomato paste; simmer 30 minutes or until tender.
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