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| LAMB SHANKS MILANAISE | |
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2 tbsp. butter 4 lamb shanks Salt and pepper 2 tbsp. flour 1 c. dry white wine 1/4 c. hot bouillon 1 tbsp. minced parsley 1 garlic clove, minced Rind of 1 med. lemon, minced Season shanks with salt and pepper and roll in flour. In Dutch oven brown shanks in butter. Add wine, bouillon, and remaining ingredients. Cover and cook about 2 hours until lamb is tender, adding bouillon if sauce gets too thick. Makes 4 servings. | |
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I had two huge lamb shanks; the bones were sawed through towards the joint. Did it in a 7 qt enameled cast iron dutch oven. Choice was a few bubbles or brisk simmer on that burner. Alternated. Took three hours to be really tender starting from microwave-thawed. Used a bit more bottled chopped garlic, and didn't have fresh parsley; so omitted it. I had a half -bottle of oxydized reisling. Flopped the shanks over every hour. Added wine the first hour, bouillon the second. When I added the lemon/garlic, I added some Wondra to thicken instead of beurre manié. Flopped the shanks again before serving. The lemon peel was about a quarter-inch dice. (Dubious about it, but it was really good, not bitter).
Microwaved some hunked red potatoes with a bit of water and some California Blend vegies.
Could be the best lamb shanks I've ever made.