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Results 71 - 77 of 77 for lamb shank
Brown meat in oil/butter in Dutch oven, sprinkle with salt and pepper. Add vegetables, spices and other ingredients. Cover and simmer 2 ...
72. LAMB STEW
Remove as much fat as possible from meat. Wash thoroughly. Braise meat in a large kettle. Add 1/2 cup water, add onion and green pepper and ...
Roll lamb cubes in flour. Saute in ... until tender. Add hominy, chili powder, green peppers and the reserved olives. Simmer 10 to 15 minutes.
Wipe meat. Cut in serving-size pieces. Wash cabbage, drain, turn upside down in salt water and let stand 1/2 hour. Rinse and cut into 6 or ...
Trim lamb; cut across the grain ... Sauce. Toss lightly over high heat and transfer to a platter. Serve immediately with steamed rice. Serves 4-6.
76. MOROCCAN LAMB
Brown lamb well in olive oil. Remove ... tender, adding water or wine as needed. Add carrots, zucchini and rice. Better made day before serving.
Wash and pat dry whole leg of lamb or either shank end (my preference) or sirloin ... NOTE: Use rack in pan. Thermometer should not touch bone.
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