Cooking Resources

pdswife · 09-07-2008, 08:57 AM

6 lamb shanks
8 garlic cloves
1 onion chopped
2 carrots chopped,
2 stalks of celery chopped
3 tomatoes chopped
1 cup red wine
3 bay leaves
1 piece fresh thyme
1 piece fresh rosemary
4 cups chicken stock
water to cover shanks

Salt and pepper the shanks.
Brown them in a heavy pan.
Remove and brown the veggies.
Replace meat in pan.
Add the herbs and the garlic
Cover your pan and place in 350 degree oven.
bake for one hour and then turn the meat over and cook for 90 minutes more. meat should be falling off the bones.

Remove meat from pan and keep warm.

Use a submerible blender and puree the stock and thinken with cornstarch. Add Worcestershire sauce and tabasco.

ok... so.. here are the questions... what kind of red wine?

and do I add the chicken stock to the meat and veggies before baking?
The directions don't say so..but I think I should.

The ingred. list doesn't include worcestershire.. the instructions do. Can I leave it out?

Thanks! For some reason I'm a little confused with this today.

Smiles, Trish

Uncle Bob · 09-07-2008, 09:01 AM

I would use a "dry" red wine

Add the stock before....

Yes you can leave it out...or add it in before "baking"

pdswife · 09-07-2008, 09:03 AM

Thank you UB! You're nice!

Uncle Bob · 09-07-2008, 09:12 AM

Gosh ma'am...So are you!!!

pdswife · 09-07-2008, 11:30 AM

Thank you!!

BreezyCooking · 09-07-2008, 11:35 AM

While I sub turkey drumsticks for lamb shanks in these types of recipes, I use a dry red Burgundy, Cabernet, or Pinot Noir. The inexpensive yet still drinkable Gallo brand does very well by me.

QSis · 09-07-2008, 11:38 AM

That recipe looks great, Trish!

I love lamb shanks and have a couple of packages in the freezer - I'm saving them for a col night. I think I'll use your recipe!

Lee

pdswife · 09-07-2008, 11:38 AM

Thanks Breezy... since I have NO idea about wine.
I just got red wine in a box. ... it works for cooking and since we don't drink it and it lasts forever, it'll have to do.

pdswife · 09-07-2008, 11:39 AM

Quote:

Originally Posted by QSis

That recipe looks great, Trish!

I love lamb shanks and have a couple of packages in the freezer - I'm saving them for a col night. I think I'll use your recipe!

Lee

Hi Lee,
I've haven't made it yet. It'll be Paul's b-day on Monday.
It does sound good.