Lamb Shanks

SHEILA’S LAMB SHANKS December 9^th 2011

6 (1 pound lamb shanks)

1 1/2 teaspoon salt

¼ teaspoon pepper

3 tablespoon oil

3 tablespoon flour

1 (14 ounce can chicken broth)

1 medium onion, sliced

1 clove garlic, finely minced

4 cups slice celery

3 medium tomatoes cut into wedges

1 tablespoon chopped parsley

Sprinkle the lamb shanks with salt and pepper.

Heat the oil in a Dutch oven. Add lamb shanks and

brown well on all sides. Remove lamb shanks

And set aside. Stir flour into oil and brown

lightly. Blend in the broth and 1 ¾ cups water

gradually and bring to boiling point. Return lamb

shanks to Dutch oven and add the onion and garlic.

Reduce het and cover. Simmer for 1 hour and

15 minutes to 1 hour and 30 minutes or until lamb

Is tender. Remove lamb to a warm serving platter.

Add the celery to liquid in Dutch oven and cook for

10 minutes. Add the tomatoes and parsley and cook

For 5 minutes longer. Spoon over the lamb shanks.

Serve with Basic Boiled Rice or Mushroom Risottos, if

desired. This makes about 6 servings.

The finished product! YUM