Monday, August 10, 2009


3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano

1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley

Cut each shank into two or three parts. Mix flour with salt and pepper. Rub flour mixture over the meat. Heat olive oil and garlic together in a casserole or Dutch oven that can go on into the oven. Add the meat and brown on all sides.

Heat brandy in a long handled measuring cup; ignite; pour over the meat. Add broth, basil and oregano. Bring mixture to a boil. Place a piece of waxed paper closely over the meat fitting it around the edges to increase the tenderness of the meat. Put the lid on casserole dish or Dutch oven. Bake at 350 degrees for 1 to 1 1/2 hours or until meat is tender. Remove from oven. Spoon juices over meat on platter. Garnish with onions, mushrooms, and parsley.

Yield: 4 servings

No comments: