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.

• Contributed by Cat's Recipes Y-Group

Ingredients

• 6 lamb shanks
• ⅓ cup cooking oil
• 2 medium sized white onions, chopped
• 1 cup chopped celery
• 2 carrots, sliced
• ¼ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon rosemary
• 1 bay leaf
• 1 beef bouillon cube
• 1 cup boiling water
• 7½ ounce can tomato sauce
• 4 tablespoons flour
• ⅓ 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 shanks, garlic powder, salt, pepper, rosemary and bay leaf.
5. Combine bouillon cube and boiling water; add to meat and vegetable mixture.
6. Stir in tomato sauce.
7. Cover tightly and simmer for about 2 hours or until shanks are tender.
8. Stir occasionally.
9. Remove bay leaf.
10. Combine flour and water; stir into mixture, stir and cook until thickened.