P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Lamb Shanks
Show: Apr. 3 , 2003

Ingredients: Serves 4-6
4 Lamb Shanks
2 cups Mirepoix*
3 Tbls Olive oil
1 cup Beef Stock (or lamb)
1 cup Wine, red, dry
2 cloves Garlic, chopped
1 sprig Rosemary
1 sprig Thyme
1 sprig Parsley
1 1/2 cups Flour (Wondra or All Purpose)
1 tsp Salt
1/2 tsp Pepper, black

Procedure:
In a plastic bag mix together 1 1/2 cups flour, 1 tsp salt and 1/2 tsp pepper.

Place each shank in separately and shake until fully coated. Remove and repeat for each shank. Place shanks in a heated pot that has 3 Tbls olive oil heated and brown all sides.

Remove shanks, deglaze the pot with 1 cup of red wine, add 1 cup stock and 2 cups mirepoix.

Add a sprig each of rosemary, thyme and parsley. Return the shanks and cook at a simmer for 2 hours or until the meat is literally falling off the bones.

Test for salt and pepper to taste.