Ingredients:
6 lamb shanks
flour
salt and pepper
3 Tablespoons butter
1 Tablespoon olive oil
1 clove garlic, split
2 Tablespoons warm brandy
3 cups red wine
3 cups water
1/2 cup diced carrots ( I cut the carrots in 3 inch pieces)
1 fennel bulb, quartered
1/2 cup diced celery (I cut the celery in 3 inch chunks)
1 cup chopped onion
1 bay leaf
pinch thyme
Method:
Roll the shanks in flour and sprinkle with salt, pepper and oregano. Melt the butter in the olive oil and brown the garlic along with the shanks in a large oven proof casserole. Remove from stove and add the warm brandy. Ignite. Be careful! When flame is out add the other ingredients and bake in a 350 oven for 2 hours. Correct seasonings. You can make a little gravy if you like….just mix flour and butter together and add to the sauce to thicken, then top off with a squeeze of lemon juice.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
