Braised Lamb Shanks with Sour Cream and Capers

Description
Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1972. Notation on card indicates this is an Easter specialty.

Ingredients

 * 2 Lamb shanks, each cracked into 3 pieces
 * 2 tablespoons cooking oil
 * 3/4 TSP salt
 * 1/2-cup wine
 * 1 bay leaf
 * 1 sprig Parsley
 * 1-sprig thyme
 * 1/2-cup sour cream
 * 2 tablespoons capers

Directions

 * 1) Brown shanks well in oil.
 * 2) Pour off drippings and add remaining ingredients.
 * 3) Cover and simmer about 1-1/2 hours, turning shanks once or twice, until tender.
 * 4) Lift shanks to a deep platter.
 * 5) Skim fat from broth; mix in sour cream and capers.
 * 6) Spoon a little sauce over shanks and pass the rest.

Contributed by
Cat's Recipes Y-Group