Wednesday, May 11, 2016

Ken Curtis' Lamb Shanks

Ken Curtis' Lamb Shanks

1/4 cup all-purpose flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
4 lamb shanks
2 tbsps. salad oil
1 1/2 cups dry Sauterne wine
1 can (15 ozs.) wax beans
Hot cooked rice

Combine flour, salt, oregano and pepper; mix well. Coat lamb on all sides with flour mixture. Reserve remaining flour mixture. Heat oil in large skillet, add lamb and cook over low heat until browned on all sides. Remove lamb from skillet and place in baking dish. Add wine. Cover and bake in preheated 325 degrees F. oven for 1 hour 45 minutes. Add wax beans and continue baking for 15 minutes. Remove lamb and beans. Add reserved seasoned flour mixture to the remaining wine in baking dish. Cook over medium heat, stirring constantly, until thickened. Cut lamb off shanks in large pieces. Return lamb and beans to wine sauce. Serve over rice. Serves 4.

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