"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Braised Lamb Shanks Recipe

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

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
3 lamb shanks
3/4 tsp kosher salt
3/4 tsp pepper
1 tbsp olive oil
1 onion, sliced
1 tsp cinnamon
1 cup beef or chicken stock
1/4 cup liquid honey
6 cloves garlic, unpeeled
2 tbsp Worcestershire sauce
4 bay leaves
Finely chopped parsley for garnish

Directions:
Directions:
Preheat oven to 350F1
Pat lamb shanks with paper towels, then sprinkle with salt and pepper. Heat oil in a Dutch oven over medium/high heat. Brown shanks on all sides. Remove to plate. Reduce heat to medium and add onions. Cook till golden brown then add cinnamon and cook for 30 seconds longer. Stir in stock, honey, garlic, Worcestershire sauce and bay leaves. Bring to a boil, stirring and scraping up all brown bits from the bottom of the pot. Return shanks to pot, cover tightly and transfer to oven. Cook for 11/2 hours or until lamb it tender. Turn lamb shanks over halfway through. Remove shanks to a plate and cover with tin foil. Remove garlic and set aside. Discard bay leaves. When garlic is cool enough to touch, squeeze bulbs from skin and mash. Whisk garlic into cooking juices, bringing to boil. Cook for 2-3 minutes. Taste and add more sat and pepper if needed. Serve shank on top of garlic mashed potatoes, topped with sauce and sprinkles with parsley.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
2 hours

 

 

 

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