"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jim's Braised Lamb Shanks Recipe

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This recipe for Jim's Braised Lamb Shanks, by , is from Blending of Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Monroe
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 lamb shanks (1per person)
1 Can Campbell's Beef Broth
1 Can Dry Red Wins
2-3 cloves chopped garlic
2 Tablespoons Tomato Paste
1 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Thyme
1 Diced Onion
Flour for dredging shanks
Cooked Noodles
(Wondra Flour for thickening sauce)

Directions:
Directions:
Dry shanks with paper towel, season with salt & pepper and dredge in flour. Shake off excess. Film a large covered deep fry pan with olive or vegetable oil. Brown shanks in hot oil on all sides. Discard excess oil then add all remaining ingredients. Cover and place in a 300 oven for 90 minutes. Turn shanks and return to oven for another 90 minutes. At this time the meat should be "falling off the bone" tender. Remove shanks from cooking liquid. Place pan on surface burner of stove and bring to simmer. Wisk in Wondra flour to obtain desired thickness. Serve each shank on a bed of cooked noodles and ladle thickened sauce over all. Garnish with chpped parsley.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1/2 hour prep, 3 hours cook
Personal Notes:
Personal Notes:
This is great as most of the work is done early in the afternoon, long before the guests arrive.

 

 

 

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