Braised Lamb Shanks with Sour Cream and Capers Recipe

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.