From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1 or 2 lamb shanks per person
  • Garlic salt, to taste
  • 3 to 4 tablespoons bacon drippings
  • 1-1/2 teaspoons rosemary
  • 1 teaspoon oregano
  • 2 medium onions, thinly sliced and separated into rings
  • 1 four-ounce can mushrooms, drained
  • Salt and pepper, to taste
  • 2 eight-ounce cans tomato sauce
  • 2 drops Tabasco sauce
  • 1/2 cup red wine
  • 1/2 cup vinegar
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons water

Preheat oven to 350 degrees.  Sprinkle lamb with garlic salt.  In a Dutch oven, brown lamb in bacon drippings and remove from pan.  Pour off drippings and clean pan.  Sprinkle rosemary and oregano onto a piece of cheesecloth, and tie into a bag.  Place herbs, onions, lamb shanks, and mushrooms into Dutch oven.  Combine salt, pepper, tomato sauce, Tabasco sauce, wine, vinegar, and brown sugar; pour over lamb and vegetables, stirring to mix.  Cover and bake for 2-1/2 hours.  Combine cornstarch and water.  Add to Dutch oven, cooking and stirring until liquid is thickened.  (Potatoes and carrots may be added at this point.  Bake 30 minutes longer until vegetables are tender and sauce is thickened.)  Remove herb bag before serving.


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