Cut slits into lamb shank in a criss-cross pattern
For the braised lamb:
Heat a medium skillet
an over medium heat. Dust lamb shanks with 2 tbsp flour
lenty of pepper dust the lamb shanks in seasoned flour.
eaves, garlic, tomato, wine and lamb stock or water, along with
medium jug.
Place lamb in a baking dish and
Coat lamb in 2 tbsp of the
Preheat oven to 350\u00b0F.
Heat oil in a Dutch oven. Sear lamb shanks. Season. Set aside. Add onions, garlic and potatoes. Cook briefly. Add tomato paste, beans and soaking water and tomatoes. Season and add rosemary. Return lamb to Dutch oven and bake for 1 hour 30-45 mins. Season. Serve garnished with parsley.
Fold each lamb shank in half and tie up
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
ouquet; set aside.
Season lamb with salt and pepper.
Cut a vertical slit 1 1/2 inches deep in each shank; insert a clove of garlic.
Roll shank in mixture of 2 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper.
Brown in fat; remove shanks.
Add 1/4 cup flour to fat and blend.
Stir in butter. Cook until thick, stirring.
Season with salt, pepper and Kitchen Bouquet.
Add shanks to gravy.
Cover; bake in moderate oven at 350\u00b0 for about 1 1/2 hours.
Serve with Raisin Rice.
Serves 4.
ny excess fat from the lamb shanks, but don't trim
Pierce meatiest part of each shank in two places with a
Trim lamb shanks of excess fat and