Braised Lamb Shanks

Lamb is my second favorite meat in the world, next to fresh seafood. If I had to choose between a Fillet Mignon and Braised Lamb Shanks, I'd take the Lamb Shanks. Lamb can be a little pricey, but like everything else it does go on sale. All your larger grocery stores will have them or your butcher shop. Don't forget, make your butcher your best friend.

How many times have I heard, "I don't like lamb" or "I don't eat lamb". My sister being a good example. Every Easter I had Leg of Lamb, every Easter she ate like there was no tomorrow. I simply didn't mention what it was. I have tried many recipes, but this is the one I always go back to. This has been adapted from the New York Times Cookbook copyright 1961.

Braised Lamb Shanks
6 servings - One meaty shank per person is plenty

6 lamb shanks
flour for dredging
Salt and freshly ground black pepper to taste (House Seasoning is better)
1/2 teaspoon oregano
1/3 cup vegetable oil
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrots
1 or 2 cloves garlic, finely chopped
1/4 teaspoon dried thyme
3/4 cup dry red wine - whatever you're having for dinner is fine
3/4 cup beef bouillon
Preheat oven to 350 degrees F.

Wipe the lamb shanks well with damp cloth. Combine flour, salt, pepper and oregano and dredge the lamb shanks with the seasoned flour. Brown in the oil and transfer to a large earthenware casserole or Dutch oven. Add the vegetables, garlic and thyme to the skillet and cook, stirring, five minutes.

Pour the vegetables over the lamb and add the liquids. Cover and bake 1 1/2 hours, or until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like.

Serve with Good Rice and Roasted Asparagus for a fabulous meal.