Herbed Lamb Shanks

Submitted by: Teresa Clark	Country: U.S.A.
Category: Home/Lamb
Quantity: 4 servings	Preparation time: 0:15 hr. Cooking time: 2:00 hr.

Ingredients

2 tbsp	vegetable oil	30 mL
4	lamb shanks, with bones cracked	4
2	cloves garlic, minced or pressed	2
1	large onion, sliced	1
1	large green pepper, seeded and thinly sliced	1
3/4 tsp	dried thyme	4 mL
3/4 tsp	dried savory	4 mL
1 tsp	salt	5 mL
1/4 tsp	freshly ground pepper	1 mL
3/4 cup	tomato juice	375 mL
1/2 cup	dry red wine	250 mL
3 tbsp	all-purpose flour	45 mL
3 tbsp	water	45 mL

Directions

Heat oil in a 12-inch/30 cm frying pan over medium heat. Add shanks, a few at a time, and cook until well browned. Remove from pan and set aside.

To the pan juices, add garlic, onion, and green pepper. Cook, stirring, until vegetables are soft. Stir in thyme, savory, salt, pepper, tomato juice, and wine; add lamb.

Bring to a boil. Cover, reduce heat, and simmer for 2 to 2-1/2 hours or until meat is very tender when pierced. Skim off and discard fat.

Mix the flour and water together and stir into pan juices. Over medium heat, cook, stirring, until sauce boils and thickens.

Chef's Note

Slow cooking is the secret of this lamb casserole.