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Ingredientes
- 4 x Lamb shanks, Koshered, well trimmed, cut into 6 pcs
- 1 tsp Sage
- 1 tsp Curry pwdr
- 1 1/2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Chopped garlic
- 3 Tbsp. Chopped shallot
- 1/3 c. Chopped onion
- 1/3 c. Chopped green bell pepper
- 3 Tbsp. Worcestershire sauce
- 1/4 c. Tomato juice
- 1/4 c. Kosher red wine, dry (optional)
- 1/2 c. Chicken stock (or possibly more) Chopped fresh basil or possibly dill
Direcciones
- Preheat oven to 375 F. Wash meat under warm running water; dry well. Prick in several places. Combine seasoning; rub all over meat.
- Heat 1 tbs. oil in lge. enameled Dutch oven. Add in meat and brown over med.
- heat on one side. Scoop up with spatula and turn. Add in remaining oil and chopped ingreds. Stir and cook with meat till mix browns lightly. Pour off any fat.
- Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of stock.
- Pour around sides of pot. Bring to boil. Cover and bake in center of oven for 30 minutes. Turn and baste. Re-cover and bake for 1 hr. longer, turning and basting every 20 minutes. (Add in some of the remaining stock if liquid evaporates before cooking is completed.) Stir salt into sauce; then spoon over meat.
- Serve on warmed individual plates sprinkled with basil or possibly dill. Frances Prince's New Jewish Cuisine
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 31 | 61% |
| Total Fat 3.49g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4859mg | 202% |
| Potassium 152mg | 4% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.66g | 1% |
| Protein 0.67g | 1% |
