The Mailbox: Lamb shank recipe a keeper
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Fresno lamb shanks
Prep time: 25 minutes
Cook time: 3 1/2 hours
Serves 4
George Halaway of Sacramento was looking for lamb shank recipes. Carol Weaver of Roseville shares this easy recipe and says it’s a keeper.
4 lamb shanks
1 teaspoon dried dill
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
4 cloves garlic, minced
1 large onion, thinly sliced
One 8-ounce can tomato sauce
1/4 cup brown sugar
1 cup low-sodium beef stock
1 1/2 teaspoons salt
1/8 teaspoon pepper
4 carrots, peeled, cut into big pieces
2 potatoes, quartered
2 onions, quartered
Preheat oven to 300 degrees. Place lamb shanks in a roaster pan. Mix together dill, oregano, rosemary, garlic, sliced onion, tomato sauce, brown sugar, stock, salt and pepper and pour over the shanks. Cover pan with tight-fitting lid or seal tightly with foil. Cover and cook for 3 to 3 ½ hours. Add carrots, potatoes and onion during the last hour of cooking.
This story was originally published January 19, 2016 at 4:00 PM with the headline "The Mailbox: Lamb shank recipe a keeper."