Monday, January 24, 2005

Alberta's Lamb Shanks with Herbs

6 lamb shanks
2 tablespoons shortening
1 11-ounce can tomato soup
1/4 cup red wine
2 tablespoons soy sauce
1 tablespoons worcestershire sauce
1 bay leaf
1/4 teaspoon marjoram, dried
1/4 teaspoon thyme, dried
1/2 teaspoon salt
1/4 teaspoon garlic salt

Brown lamb shanks in melted shortening in a large pressure cooker or
heavy kettle. Combine Tomato Soup, wine, soy sauce, worcestershire, bay
leaf, marjoram, thyme, salt and garlic salt. Pour over browned shanks.

If using a pressure cooker, put on lid and cook at 15 pounds pressure
for 30 minutes. Cook immediately.

If using kettle, cover with a tight fitting lid and cook in a slow oven
(300 degrees) for 3 1/2 hours or until tender.

Serve with rice.

Serves 3 to 4

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