"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Oven Basted Lamb Shanks Recipe

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This recipe for Oven Basted Lamb Shanks, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vernita Hettrick
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Two 10 x 16 inch roasting bags
4 tbsp. flour, divided
8 large lamb shanks, about 1 pound each
1 tbsp. parsley flakes
1 tbsp. paprika
2 tsp. MSG (optional)
2 tsp. instant minced onion
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
3/4 cup dry sherry
3/4 cup water

Directions:
Directions:
Coat inside of each roasting bag with 1 tbsp. flour; shake out excess. Place bags in large roasting pan; place 4 lamb shanks, fat side up, in each. Mix remaining 2 tbsp. flour, paprika, parsley, MSG, minced onion, onion and garlic powders, salt and pepper; sprinkle evenly over shanks. Stir together sherry and water; pour half into each bag. Rotate bags slightly to moisten seasonings. Close bags tight; cut 5 slits in top of each. Roast in a preheated
325 oven for 2 hours and 15 minutes or until shanks are fork tender. Remove pan from oven; slit bags open and let stand 5 minutes. Remove shanks to warm serving platter; spoon gravy from bags over shanks. Garnish with parsley and lemon.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours 45 minutes
Personal Notes:
Personal Notes:
Wonderful.

 

 

 

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