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Braised Lamb Shanks
| 6 |
New Zealand Spring Lamb shanks |
6 |
| 1/3 cup |
cooking oil |
75 ml |
| 2 |
medium-sized onions, chopped |
2 |
| 1 cup |
chopped celery |
250 ml |
| 2 |
carrots, sliced |
2 |
| 1/4 tsp |
garlic powder |
1 ml |
| 1/2 tsp |
rosemary |
2 ml |
| 1 |
bay leaf |
1 |
| 1 |
beef bouillon cube |
1 |
| 1 cup |
boiling water |
250 ml |
| 1 can (7 1/2 oz.) |
tomato sauce |
1 can (213 ml) |
| 4 tbsp |
flour |
60 ml |
| 1/3 cup |
water |
75 ml |
Wipe shanks with a clean damp cloth; heat oil in large saucepan; brown shanks in hot oil; remove shanks. Add vegetables and sauté for 5 minutes. Add shanks; add garlic powder, salt, pepper, rosemary and bay leaf. Combine bouillon cube and boiling water; add to meat and vegetable mixture. Stir in tomato sauce. Cover tightly and simmer for about 2 hours or until shanks are tender - stir occasionally. Remove bay leaf. Combine flour and water; stir into mixture and cook until thickened.
Yield: 6 servings
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