Braised lamb shanks
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Lamb shanks | |
| Flour for dredging | ||
| Salt | ||
| Pepper | ||
| ½ | teaspoon | Oregano |
| ¾ | cup | Chopped onions |
| ¾ | cup | Chopped celery |
| ¾ | cup | Chopped carrots |
| 1 | Garlic clove, finely chopped | |
| pinch | Thyme | |
| ¾ | cup | Dry red wine |
| ¾ | cup | Beef bouillon |
| ⅓ | cup | Salad oil |
Directions
Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring, 5 minutes.
Pour the softened vegetables over the lamb and add the wine and beef bouillon. Cover and bake 1-½ hours, until the meat is tender.
Thicken the gravy with a little flour mixed with cold water, if you like.
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