Saucy Lamb Shanks
4 lamb shanks (3 1/2 to 4 pounds total)
salt and pepper to taste
2 tablespoons cooking oil
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup chopped celery
1 8-ounce can tomato sauce
1 cup dry red wine
1/2 cup water
1 clove minced garlic
1 bay leav
1 teaspoon salt
1/8 teaspoon pepper.
noodles, cook according to package directions
Sprinkle lamb shanks with salt and pepper.
In a large skillet brown lamb in hot cooking oil; drain off excess fat.
In a mixing bowl stir together onion, carrot, celery, tomato sauce, wine, water, garlic, bay leaf, salt, and pepper. Pour over lamb. Cover; simmer for 1 1/2 hours or till meat is tender.
Place lamb shanks atop hot cooked noodles on a serving platter. Remove bay leaf from tomato sauce mixture and discard. Skim excess fat from sauce; spoon sauce over lamb shanks and noodles.
Makes 4 servings.
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Friday, October 5, 2012
Lamb Curry Recipe
Curried Lamb Madras
2 pounds boneless lamb, cut into 1-inch cubes
2 tablespoons cooking oil
1 cup chopped peeled apple
1 cup chopped onion
2 to 3 tablespoons curry powder
2 1/2 cups water
2 teaspoons instant chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/2 cup cold water
1/4 cup all-purpose flour
Hot cooked rice
Condiments are optional
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Remove meat and set aside.
In the pan drippings cook chopped apple, onion, and curry powder till onion is tender but not brown. Add browned meat, 2 1/2 cups water, chicken bouillon granules, salt, paprika, oregano, and pepper.
Cover and simmer about 1 hour or till meat is tender. Stir 1/2 cup cold water into flour; stir into lamb mixture. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Season to taste. Serve over hot cooked rice. If desired, pass condiments such as chutney, sliced green onions, raisins, shredded coconut, chopped peanuts, chopped cucumber, or crumbled crisp-cooked bacon.
Makes 6 to 8 servings.
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2 pounds boneless lamb, cut into 1-inch cubes
2 tablespoons cooking oil
1 cup chopped peeled apple
1 cup chopped onion
2 to 3 tablespoons curry powder
2 1/2 cups water
2 teaspoons instant chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/2 cup cold water
1/4 cup all-purpose flour
Hot cooked rice
Condiments are optional
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Remove meat and set aside.
In the pan drippings cook chopped apple, onion, and curry powder till onion is tender but not brown. Add browned meat, 2 1/2 cups water, chicken bouillon granules, salt, paprika, oregano, and pepper.
Cover and simmer about 1 hour or till meat is tender. Stir 1/2 cup cold water into flour; stir into lamb mixture. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Season to taste. Serve over hot cooked rice. If desired, pass condiments such as chutney, sliced green onions, raisins, shredded coconut, chopped peanuts, chopped cucumber, or crumbled crisp-cooked bacon.
Makes 6 to 8 servings.
Dsicover more delicious recipes over at Rad Recipes.
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