Curried Lamb Shanks |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | 7-9 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 pounds lamb shanks | salt and pepper | 2 tablespoons flour |
| 3 tablespoons oil | 1 onion, chopped | 1 teaspoon curry powder |
| 1/2 cup dry white California wine or water | 1 can cream of mushroom soup | 1 2-ounce jar sliced pimentos |
| 1 tablespoon parsley, chopped | ||
| 1 | Wipe lamb with a damp cloth. Season with salt and pepper, and dust with flour. Heat oil in a large skillet, and brown shanks on all sides. Remove lamb from the skillet, and stir in the onions and curry powder. Saute a minute or so, then stir in remaining ingredients. Place shanks in crock cooker, and pour seasonings over all. Cover and cook at low for 7 to 9 hours, or until lamb is tender. Serve with noodles, rice, or pilaf, garnished with spiced or dried fruits. |