*  Exported from  MasterCook  *

                          Peninsula Lamb Shanks

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Lamb shanks (1 lb ea)
   1 1/2  ts            Salt
     1/4  ts            Pepper
   3      tb            Olive oil
   3      tb            Flour
  14      oz            Can chicken broth
   1      md            Onion -- sliced
   1      cl            Garlic -- minced
   4      c             Celery -- sliced
   3      md            Tomatoes -- cut in wedges
   1      tb            Fresh parsley -- chopped

Sprinkle the lamb shanks with salt and pepper. Heat oil in a Dutch
oven, Add shanks and brown on all sides. Remove shanks and set aside.
Stir flour into oil and brown lightly. Blend in the broth and
1-3/4 cup water gradually and bring to boiling point. Return shanks
and add onion and garlic. Reduce heat and cover. Simmer for 2 hours
and 15 minutes to 2 hours and 30 minutes or until lamb is tender.
Remove lamb to warm serving platter. Add celery to liquid in Dutch
oven and cook for 10 minutes. Add tomatoes and parsley and cook for
5 minutes longer. Spoon over shanks.


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