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.

• Contributed by Cat's Recipes Y-Group

Ingredients

• 2 lamb shanks, each cracked into 3 pieces
• 2 tablespoons cooking oil
• ¾ tsp salt
• ½ cup wine
• 1 bay leaf
• 1 sprig parsley
• 1 sprig thyme
• ½ 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 1½ 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.