Recipe by GREG IN SAN DIEGO
This is one of my favorite lamb recipes, from Craig Claiborne's New York Times International Cookbook. I have adapted it slightly to my taste. It is easily prepared and always well received.
- 4 lamb shanks
- 44.37 ml flour (I prefer Wondra.)
- salt & freshly ground black pepper
- 29.58 ml unsalted butter
- 29.58 ml vegetable oil
- 354.88 ml finely chopped yellow onions
- 236.59 ml finely chopped deveined celery
- 236.59 ml finely chopped carrot
- 1 garlic clove, minced
- 236.59 ml dry red wine (drinkable)
- 2 sprig fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 4.92 ml dried marjoram
Directions See How It's Made
- Preheat oven to 350 degrees.
- Rub the shanks with flour, seasoned with salt and pepper.
- Heat the butter and oil in a heavy skillet.
- Brown the shanks on all sides and transfer to a casserole.
- To the same skillet, add the onion and cook, stirring, until wilted.
- Add the carrot, celery and garlic and cook briefly.
- Stir in the wine and pour the mixture over the shanks.
- Add the remaining ingredients and season to taste.
- Cover tightly and bake one and one-half to two hours, or until fork tender.