Braised Lamb Shanks

Description
Purchased from Tibbenham Estate in Anna, Texas in 1997. Notation on card says “great comfort food”. Benji loves it. Dated 1932.

Ingredients

 * 6 Lamb shanks
 * 1/3 cup cooking oil
 * 2 medium sized white onions, chopped
 * 1 cup chopped celery
 * 2 carrots, sliced
 * 1/4 teaspoon garlic powder
 * 1 teaspoon salt
 * 1/4 teaspoon freshly ground black pepper
 * 1/2 teaspoon rosemary
 * 1 bay leaf
 * 1 Beef bouillon cube
 * 1 cup boiling water
 * 7-1/2 ounce can tomato sauce
 * 4 tablespoons flour
 * 1/3 cup water

Directions

 * 1) Heat oil in large saucepan and brown shanks in hot oil.
 * 2) Remove shanks.
 * 3) Add vegetables and sauté for 5 minutes.
 * 4) Add vegetables and sauté for 5 minutes.
 * 5) Add shanks, garlic powder, salt, pepper, rosemary and bay leaf.
 * 6) Combine bouillon cube and boiling water; add to meat and vegetable mixture.
 * 7) Stir in tomato sauce.
 * 8) Cover tightly and simmer for about 2 hours or until shanks are tender.
 * 9) Stir occasionally.
 * 10) Remove bay leaf.
 * 11) Combine flour and water; stir into mixture, stir and cook until thickened.

Contributed by
Cat's Recipes Y-Group