UMTravels

Peninsula Lamb Shanks

Serving Size  : 6   
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
   6      1 lb          lamb shanks
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper
   3      tablespoons   olive oil
   3      tablespoons   flour
   1      14 oz can     chicken broth
   1      medium        onion — sliced
   1      clove         garlic — minced
   4      cups          celery — sliced
   3      medium        tomatoes — cut in wedges
   1      tablespoon    fresh parsley — chopped

Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add
shanks and brown on all sides. Remove shanks and set aside. stir flour into
oil and brown lightly. Blend in the broth and 1 3/4 c water gradually and
bring to boiling point. Return shanks and add onion and garlic. Reduce heat
and cover. Simmer for 2  hour and 15 min to 2 hour and 30 min or until lamb is
tender. Remove lamb to warm serving platter. Add celery to liquid in dutch
oven and cook for 10 min. add tomatoes and parsley and cook for 5 min longer.
spoon over shanks…