This recipe may be cooked on top of the stove or in the oven. Sour cream and capers are added to braised lamb shanks for a piquant, smooth sauce.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 2 lamb shanks, each cracked into 3 pieces
- 2 Tbsp meat drippings or cooking oil
- 3/4 tsp salt
- 1/2 cup liquid (water, dry white or red wine, beer, cider, or beef consomme)
- 1 bay leaf and 1 sprig each of parsley and thyme, tied in cheesecloth (bouquet garni)
- 1/2 cup sour cream
- 2 Tbsp capers
Preparation:
Brown lamb shanks well in drippings in a heavy kettle over moderate heat; pour off drippings, add remaining salt, liquid, and bouquet garni. Cover and simmer about 1-1/2 hours, turning lamb shanks once or twice, until tender. Or cover and bake about 1-1/2 hours at 325 degrees F.
Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers. Spoon a little sauce over lamb shanks and pass the rest.
Yield: 2 servings
Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.
Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers. Spoon a little sauce over lamb shanks and pass the rest.
Yield: 2 servings
Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.
