posted by BarbCA 10-28-98 6:04 AM
Braised Lamb Shanks
1 1/2 to 2 lbs. lamb shanks, cracked
flour
2 tbl. olive oil
1 onion, coarsely chopped
1 small carrot, peeled and chopped
1 stalk celery, chopped
2-3 cloves garlic, chopped
1 (15 oz.) can tomato sauce
1/2 cup chicken broth
2 sprigs rosemary
2 bay leaves
1/4 cinnamon stick
salt and pepper
Roll lamb shanks in flour; brown over medium heat until well colored all over. Remove from pan and set aside.
Chop vegetables and garlic together or chop in food processor. Don't over process, it needs some texture. Sauté in oil remaining in pan until tender.
Return shanks to pan and add; tomato sauce, stock, rosemary, bayleaves and cinnamon. Season with salt and pepper; simmer over low heat for 1 to 1 1/2 hours until shanks are very tender. Serve with polenta.
Serves 4