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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Dredge shanks in flour.
  2. Brown on both sides in hot butter and oil in large heavy skillet.
  3. Add salt, basil leaves, pepper, onion and garlic.
  4. Cover and cook on low heat for 10 minutes.
  5. Stir tomato paste into sherry.
  6. Add to skillet with water; cover, and simmer over low heat 1½ to 2 hours, or until meat is tender.
  7. Skim off excess fat.
  8. Add carrots, parsley and lemon peel to skillet; continue to cook 10 minutes longer or until carrots are tender.
  9. Serve shanks and sauce over beds of fluffy rice.
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