Cut slits into lamb shank in a criss-cross pattern
ven to 400\u00b0F. Coat lamb in flour, shaking off excess
Fold each lamb shank in half and tie up
n a pan and add lamb cook until browned all over
medium jug.
Place lamb in a baking dish and
350F degrees.
Sprinkle lamb with salt and black pepper
n large saucepan. Add lamb shank and cook for 5 minutes until browned
Soak saffron in water for a minimum of 15 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.
eat to medium-low. Cook for 15 minutes.
Give the
browning pork spareribs, oxtails, and lamb shank, adding about 4 cloves of
50F.
Dredge the lamb shanks in flour. Warm a
ixed spices. Fry them for 1-2 minutes until you
Coat lamb in 2 tbsp of the
lenty of pepper dust the lamb shanks in seasoned flour.
large Dutch oven. Brown lamb shanks on all sides, about
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.
igh heat. Season lamb to taste. Brown for 10-12 mins, turning
nion, carrots and celery, covered, for 10 mins, stirring once or
Pierce meatiest part of each shank in 2 places with sharp