Meats & Main Dishes > Lamb Recipes > Potted Lamb Shanks
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Potted Lamb Shanks
4 tablespoons of flour
1 teaspoon of salt
freshly ground black pepper
4 lamb shanks
4 tablespoons of butter
1/2 cup of boiling water
2 tomatoes, peeled and sliced
2 medium onions, peeled and sliced
2 stalks celery with leaves, cut up
8 carrots, quartered
Combine 2 tablespoons of the flour, salt, and pepper and dredge the lamb shanks with it. Melt 2 tablespoons of the butter in a 2 - 3 quart casserole and brown the meat in it. Add boiling water, tomatoes, onions, and celery. Cover and simmer gently until meat is just tender, about 2 hours. Remove cover, add carrots and cook until carrots are just tender, about 20 minutes. Remove meat and carrots and keep warm. Press the gravy through a sieve. Melt the remaining butter in casserole and stir remaining flour into it smoothly. Add sieved gravy, meat and carrots. Serves 4 |
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