Ingredients Jump to Instructions ↓

  1. 2 lamb shanks, each cracked into 3 pieces 2 Tbsp meat drippings or cooking oil

  2. 3/4 tsp salt

  3. 1/2 cup liquid (water, dry white or red wine, beer, cider, or beef consomme)

  4. 1 bay leaf and 1 sprig each of parsley and thyme, tied in cheesecloth (bouquet garni)

  5. 1/2 cup sour cream

  6. 2 Tbsp capers

Instructions Jump to Ingredients ↑

  1. Preparation: Brown lamb shanks well in drippings in a heavy kettle over moderate heat; pour off drippings, add remaining salt , liquid, and bouquet garni. Cover and simmer about 1-1/2 hours, turning lamb shanks once or twice, until tender. Or cover and bake about 1-1/2 hours at 325 degrees F. Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers . Spoon a little sauce over lamb shanks and pass the rest. Yield: 2 servings Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday) Reprinted with permission.


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