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Mizza's Lamb Shanks 

Herb Braised Lamb Shanks 
Contributed by Dorothy George

Serves 4

Lamb Shanks
These are the lamb shanks Mom used to make.
4 nice sized lamb shanks
1 1/2cupswater
1 teaspoonsalt
1+2 Tablespoonsbutter
1/4 cup flour
1 Tablespoon snipped parsley
1 clove minced garlic
1/8 teaspoon crushed dry marjoram

  1. In a large skillet brown 4 lamb shanks with 1 Tablespoon butter
  2. Add 11/2 cups water with 1 teaspoon salt
  3. Cover tightly and cook over low heat for 1 hour
  4. In a small skillet melt 2 Tablespoons butter, blend in 1/4 cup flour, cook and stir over low heat until mixture is browned
  5. Add to the meat in larger skillet, cook and stir until gravy is thickened
  6. Add 1/2 cup water, 1 Tablespoon snipped parsley, 1 clove minced garlic, and 1/8 teaspoon crushed dry marjoram
  7. Cover and cook 1 hour more until meat is tender
  8. Serve over rice pilaf