Recipe - Aromatic Braised Lamb Shank With Napa Cabbage And Orzo Stew

3 cup Allpurpose flour
One half cup Chili powder
One fourth cup Salt
1/8 cup Black pepper
12 Lamb shanks; 6 to 8inches
long
5 Onions; chopped
3 Fennel bulbs; chopped
1 Celery stalk; chopped
4 lg Carrots; chopped
One half cup Garlic; minced
One half cup Ginger; minced
1 cup Fermented black beans
1 16 ounces ca tomatoes; with
sauce
1 Bottle red wine
2 cup Dark soy sauce
One half bn Fresh thyme
4 Bay leaves
Water; to cover

In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks
well. In an oven proof casserole, brown the lamb on all sides. Remove the
lamb and set aside. Wipe out the pan. Saute the onions, fennel, celery,
carrots, garlic, ginger, and black beans. Add the tomatoes, wine, soy,
thyme and bay leaves. Check for seasoning. Return the lamb to the pan and
bring to a boil. Cover with water and simmer for at least 3 to 4 hours,
until meat is falling off the bone. Remove the shanks from the pan and
reduce the sauce until slightly thickened.

Recipe by: Cooking Live Show #CL9000

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997