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.
File