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Cajun Lamb Shanks
Ingredients:
4 tablespoon olive oil
4 large lamb shanks
2 medium chopped onions
1 large chopped green bell pepper
1/2 stalk chopped celery -- (not a single rib)
4 cloves chopped garlic -- (more if desired)
2 cans Cajun styled tomatoes
1/2 can beef stock
4 tablespoon red wine vinegar
4 tablespoon brown sugar
2 teaspoons thyme
2 bay leaves
1 tablespoon fresh sage -- finely chopped
1/2 cup white wine
Tabasco or cayenne to taste
Instructions:
Preparation :30 Cook 3:30 Stand :00 Total 4:00 Regional - Creole,
Lamb The taste of this delicious offering of lamb shanks will result
in numerous requests to share your recipe. Unless told, they will
be puzzled as to what type meat is being served. Roll lamb shanks
in flour, salt and pepper then, in a large Dutch oven, sauté in hot
Olive oil until browned. (about 15 minutes). Remove and set aside.
Add to same pan, 2 chopped onions, 1 chopped large green bell pepper,
1/2 stalk chopped celery, 4 or more chopped cloves of garlic. Sauté
over medium heat until vegetables are softened. Return the lamb shanks
to the pan and add 2 cans chopped Cajun style tomatoes, 1/2 can beef
stock, 3 tablespoons of red wine vinegar, 3 tablespoons dark brown
sugar, 1 teaspoon thyme, 2 bay leaves, 1/2 cup of wine and, if desired,
3 tablespoons Tabasco sauce. Bring to a simmering boil, cover and
bake in a preheated 350F oven for 3 hours. Posted to BBQ List by Jim
Anderson on Feb 15, 1998 |
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