Cut slits into lamb shank in a criss-cross pattern
Fold each lamb shank in half and tie up
medium jug.
Place lamb in a baking dish and
n a pan and add lamb cook until browned all over
ven to 400\u00b0F. Coat lamb in flour, shaking off excess
o 350F degrees.
Sprinkle lamb with salt and black pepper
il in large saucepan. Add lamb shank and cook for 5 minutes
Put some onion and lamb shank in frying pan and saute.
Add the rest of the ingredients.
Cook until hot, then pour over meat.
Put in 350\u00b0 oven for 3 hours.
Cover.
hilies, bay leaves, ginger, garlic, lamb, coriander, half the garam masala
make small incisions in the lamb. Stuff with sliced garlic.
browning pork spareribs, oxtails, and lamb shank, adding about 4 cloves of
Place lamb in Dutch oven and cover with water.
Add salt and pearl onions.
Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
Remove liquid.
Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
In a separate skillet use the clarified butter to saute garlic for 1 minute on low (don't let garlic burn), add salt & mint, and then add to yogurt pot mixing well.
Serve warm with baked sweet potato. Enjoy.
side.
Trim fat from lamb. Place flour, salt, and pepper
Brown lamb shank in oven for 1 hour at 325\u00b0.
Remove meat from bone.
In large pot, place beef broth, shank bone and all other ingredients. Bring to a boil and simmer for 30 minutes. Meanwhile, cut up the meat removed from the shank into small pieces, removing fat and grizzle.
Add meat to the soup at end of simmer time, first removing the shank bone.
A small piece of toast may be put in bottom of each soup bowl, topped with 1/2 teaspoon grated Gruyere cheese.
This adds additional flavor. Serves 4 to 6.
lenty of pepper dust the lamb shanks in seasoned flour.
urther 1 minute.
Add lamb shanks in the pan, make
ix to combine. Rub the lamb shanks with the paprika mixture
o overnight. Drain.
Pat lamb shanks dry; season with ground
eaves, garlic, tomato, wine and lamb stock or water, along with
Pierce meatiest part of each shank in 2 places with sharp