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| 4 Shanks |
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Lamb, meaty |
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| ½ |
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Lemon |
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| ¼ tsp |
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Garlic Powder |
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Flour to coat shanks (plus an additional 2 Tbs) |
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| 2 tsp |
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Salt |
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| ½ tsp |
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Pepper |
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| ½ cup |
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Salad Oil |
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| 1 can (10.5 oz) |
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Beef Consomme |
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| 1 cup |
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Water |
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| ½ cup |
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Dry Vermouth |
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| 1 medium |
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Yellow Onion, Chopped |
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| 4 medium |
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Carrots, sliced in chunks |
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| 4 stalks |
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Celery, sliced in chunks |
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| 1 |
Rub lamb with lemon and sprinkle with garlic powder. Let stand 10 minutes. |
| 2 |
Put flour, salt and pepper in bag; shake shanks in flour mixture. |
| 3 |
Brown shanks on all sides in hot oil. Remove and drain on paper towels. |
| 4 |
Add 2 tablespoons flour to oil; stir and brown flour. |
| 5 |
Add consomme, water and vermouth, stirring until slightly thickened. Add onion. |
| 6 |
Place shanks in large baking dish and pour over gravy mixture, one layer only. Bake at 350° uncovered, for 1-1/2 hours. Turn shanks, add carrots and celery and continue baking another hour. Serve. |
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| Cooking Tips |
| This can be done in a slow cooker, even though left uncovered in the oven. Start early in the day, adding both the carrots and celery to the pot. Cook 6 hours or more on medium setting. |
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| Recipe Source |
Author: Sue Roek
Sue was an old friend of Stockton, California days. She is no longer with us, but I'm sure she knows that we still treasure this culinary masterpiece! |
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