Braised Lamb Shanks
Serves :
6
Ingredients :
| 6 | Lamb shanks | 6 |
| 1/3 cup | cooking oil | 75 ml |
| 2 | medium-sized onions, chopped | 2 |
| 1 cup | chopped celery | 250 ml |
| 2 | carrots, sliced | 2 |
| 1/4 tsp | garlic powder | 1 ml |
| 1/2 tsp | rosemary | 2 ml |
| 1 | bay leaf | 1 |
| 1 | beef bouillon cube | 1 |
| 1 cup | boiling water | 250 ml |
| 1 can (7 1/2 oz.) |
tomato sauce | 1 can (213 ml) |
| 4 tbsp | flour | 60 ml |
| 1/3 cup | water | 75 ml |
Directons :
Wipe shanks with a clean damp cloth; heat oil in large saucepan; brown shanks in hot oil; remove shanks. Add vegetables and sauté for 5 minutes. Add shanks; add garlic powder, salt, pepper, rosemary and bay leaf. Combine bouillon cube and boiling water; add to meat and vegetable mixture. Stir in tomato sauce. Cover tightly and simmer for about 2 hours or until shanks are tender - stir occasionally. Remove bay leaf. Combine flour and water; stir into mixture and cook until thickened.