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
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