Lamb shanks in lemon sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb shank, abt 3 lbs | |
| 1 | large | Onion, chopped fine |
| 1 | Clove garlic, minced | |
| 1¼ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| 1 | tablespoon | Potato starch |
Directions
Brown the lamb in a heavy casserole. Push the lamb to one side of the dish.
Add onion and garlic and saute until soft. Stir in 1 cup water, lemon juice, bay leaf and salt. Cover. Simmer 3 hours or un til very tender.
Remove meat and keep hot. Blend potato starch with remaining water. Stir into pan liquid. Cook, stirring constantly, until gravy thickens and boils for 1 min. Remove bay leaf and ser ve.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@...> on Apr 3, 1997
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