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Jugged Lamb Recipe

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This recipe for Jugged Lamb is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp butter, divided
3 pound shank of lamb
2 onions, quartered
4 tomatoes, peeled and chopped
1 stick celery, diced
salt and pepper
1 1/2 tbsp flour
1 1/4 cups consomme
2 tbsp fresh lemon juice
2 tbsp red currant jelly
1 tbsp chopped parsley
1/3 cup dry port wine
Directions:
Directions:
Melt one tablespoon butter in frypan; brown lightly over medium heat. Add lamb and sear with onions. Place tomatoes and celery in buttered casserole dish. Add meat and onions. Season to taste.

Melt remaining butter in same frypan. When browned, add flour and stir until well blended, then add consommé. Stir until creamy; add lemon juice and pour over meat. Cover.

Bake in moderate oven, 350º F for two hours. Ten minutes before serving, add red current jelly, parsley and port wine. Stir well.
Number Of Servings:
Number Of Servings:
Makes six servings
Personal Notes:
Personal Notes:
Serve very hot in a casserole with parslied rice and green peas.

 

 

 

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