6 1-lb each lamb shanks
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons flour
14 ounces canned chicken broth
1 medium onion, sliced
1 clove garlic, minced
4 cups celery, sliced
3 medium tomatoes, cut in wedges
1 tablespoon fresh parsley, chopped
Servings: 6
1. Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add shanks and brown on all sides. Remove shanks and set aside.
2. Stir flour into oil and brown lightly. Blend in the broth and 1 3/4 cup water gradually and bring to boiling point.
3. Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender.
4. Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 minutes. Add tomatoes and parsley and cook for 5 minutes longer. spoon over shanks.
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons flour
14 ounces canned chicken broth
1 medium onion, sliced
1 clove garlic, minced
4 cups celery, sliced
3 medium tomatoes, cut in wedges
1 tablespoon fresh parsley, chopped
Servings: 6
1. Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add shanks and brown on all sides. Remove shanks and set aside.
2. Stir flour into oil and brown lightly. Blend in the broth and 1 3/4 cup water gradually and bring to boiling point.
3. Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender.
4. Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 minutes. Add tomatoes and parsley and cook for 5 minutes longer. spoon over shanks.
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