The Mike Roy Cookbook No.2/1968

Armenian Lamb Shanks
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 lamb shanks 2 tablespoons oil 1/2 cup each finely diced carrot, celery and onion
2 cloves garlic, mashed 2 tablespoons parsley 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon dry mustard 1 teaspoon paprika
1/2 teaspoon thyme 2 tablespoons oil 1 cup bouillon or stock
1 8-ounce can tomato sauce 1/2 cup dry vermouth



1 Sprinkle half the oil in a roasting pan which can be covered. Place the celery, onion, carrots, garlic and parsley as a bed on the bottom of the pan. Skin the felt from the lamb shanks and sprinkle them with salt, pepper, mustard, paprika and thyme. Place in 450 F oven for about 40 minutes. Shake the pan every five minutes and get the vegetables and the lamb shanks dark brown. Add the liquids. Cover and reduce the oven heat to 325 F. Let brasie or simmer about 3 hours, or until tender. Serve over rice with generous portions of the broth and vegetables.

Back