Lamb shanks deluxe

4 servings

Ingredients

Quantity Ingredient
4 Meaty lamb shanks
½ Lemon
¼ teaspoon Garlic powder (or more)
1 cup All purpose flour
2 teaspoons Salt
½ teaspoon Pepper
½ cup Salad oil
1 can (10 1/2 oz) condensed beef consomme, undiluted
1 cup Water
½ cup Dry vermouth
1 medium Yellow onion, chopped
4 Carrots, peeled and sliced into chunks
4 Stalks celery, in chunks

Directions

Rub Lamb with lemon and sprinkle with garlic powder. Let stand 10 minutes.

Combine flour, salt, and pepper in a paper bag. Shake shanks one at a time in bag to coat with flour.

SAVE FLOUR.

Brown shanks in hot oil in large heavy skillet. Remove meat from pan.

Add 4 tablespoons of the seasoned flour to pan drippings and, using a wire whip, stir and brown the flour.

Add consomme, water, and vermouth and stir and cook until slightly thickened. Add onion.

Place shanks in large baking dish and pour over them the consomme mixture. Shanks should be in one layer only. Refrigerate.

When ready to bake, place in 350 degree oven, uncovered, for 1½ hours.

Turn shanks, add carrots and celery, and continue to bake for one more hour.

Comments: And so fragrant while baking. Gravy delicious over Mashed Potatoes.

Typed by Gail & Dale Shipp, Columbia, Md.

Source: "Make it Now and Bake it Later", Barbara Goodfellow, Trident Press New York. Library of Congress # 65-24035. , 1965. (this is actually three volumes -- originally published in 1958, 1961,and 1964). Submitted By DALE SHIPP On 11-29-94

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