This is a delicious recipe that should please most lamb lovers and even some who profess to not like it.
For 2 persons
2 tablespoons olive oil
2 lamb shanks
1 carrot, diced
1 meduim onion, chopped
2 cloves of garlic, chopped
2 tablespoons fresh parsley
1 sprig of fresh thyme
1 bayleaf
salt and pepper to taste
1 cup of beef stock
1/2 cup red wine
Heat olive oil in a heavy, ovenproof saucepan with a cover, large enough to hold the lamb shanks in one layer. Brown shanks on all sides. Remove from the pan. Add carrot, onion and garlic. Cook over medium heat 5 min., stirring often. Stir in the stock, wine, herbs and seasonings. Bring to the boil and add lamb shanks. Cover and cook in a 325F oven for 1 1/2 hours or until lamb is tender. Remove shanks and grill them 4 inches from medium hot coals for 15 min. until nicely browned. Meanwhile skim any fat that has collected on top of the sauce and discard. Mash the vegetables with a fork. Use this as a sauce. Serve with mashed potatoes and minted green peas.
Norma Arnett has been graciously sharing her favourite family recipes with Sooke News Mirror readers for more than 25 years.
