Braised Lamb Shanks Recipe by Ruth Paget
Serves 4
Ingredients:
-4 lamb shanks
-1 teaspoon mustard
-2 sliced onions
-2 teaspoons dry garlic
-1 teaspoon ground pepper
-3 tablespoons olive oil
-2 seeded and diced green peppers
-1 (15-ounce) can diced tomatoes
-3 tablespoons salt
-1 teaspoon rosemary
-1 teaspoon celery salt
-2/3 cup water or red wine
Steps:
1-Rub each lamb shank with a mixture of mustard, onion, garlic, and ground pepper.
2-In a Dutch oven or covered skillet, brown shanks in olive oil.
3-Add green peppers and the rest of the ingredients.
4-Cover the Dutch oven and cook slowly over medium heat for 1¼ hours or until the meat is tender.
5-Plate the shanks with vegetables and sauce served over them.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
