| 4 x Lamb shanks, Koshered, well trimmed, cut into 6 pieces | | 1 tsp Sage | | 1 tsp Curry powder | | 1 12 tbl Olive oil | | 1 tbl Minced garlic | | 3 tbl Minced shallot | | 1/3 cup Minced onion | | 1/3 cup Minced green bell pepper | | 3 tbl Worcestershire sauce | | 1/4 cup Tomato juice | | 1/4 cup Kosher red wine, dry (optional) | | 1/2 cup Chicken stock (or more) | | Minced fresh basil or dill |
| | Preheat oven to 375 F. Wash meat under hot running water; dry well. Prick in several places. Combine seasoning; rub all over meat. | | Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown over med. | | heat on one side. Scoop up with spatula and turn. Add remaining oil and minced ingreds. Stir and cook with meat until mixture browns lightly. Pour off any fat. | | Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of stock . | | Pour around sides of pot. Bring to boil. Cover and bake in center of oven for 30 min. Turn and baste . Re-cover and bake for 1 hr. longer, turning and basting every 20 min. (Add some of the remaining stock if liquid evaporates before cooking is completed.) Stir salt into sauce; then spoon over meat. | | Serve on warmed individual plates sprinkled with basil or dill . Frances Prince's New Jewish Cuisine |
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