Recipe - Baked Lamb Shanks

4 Lamb shanks; Koshered, well
trimmed; cut into 6 pieces
1 teaspoon Sage
1 teaspoon Curry powder
1 One half tablespoon Olive oil
1 tablespoon Minced garlic
3 tablespoon Minced shallot
1/3 cup Minced onion
1/3 cup Minced green bell pepper
3 tablespoon Worcestershire sauce
One fourth cup Tomato juice
One fourth cup Kosher red wine; dry
(optional)
One half cup Chicken stock (or more)
Minced fresh basil or dill

Date: Mon, 1 Apr 1996 22:32:01 7

From: arlenes@holly.ColoState.EDU
Preheat oven to 375 F. Wash meat under hot running water; dry well. Prick
in several places. Combine seasoning; rub all over meat.

Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown over med.
heat on one side. Scoop up with spatula and turn. Add remaining oil and
minced ingreds. Stir and cook with meat until mixture browns lightly. Pour
off any fat.

Combine Worcestershire sauce with tomato juice, wine and One half c. of stock.
Pour around sides of pot. Bring to boil. Cover and bake in center of oven
for 30 min. Turn and baste. Recover and bake for 1 hr. longer, turning and
basting every 20 min. (Add some of the remaining stock if liquid evaporates
before cooking is completed.) Stir salt into sauce; then spoon over meat.

Serve on warmed individual plates sprinkled with basil or dill. Frances
Prince's New Jewish Cuisine

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