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Lamb Shank Dinner, Country

Source of Recipe

Europe


List of Ingredients

4 lamb shanks, weighing about 3 pounds
1 clove garlic, minced
4 cups water
2 teaspoons salt
1 teaspoon of oregano
8 small onions, peeled
4 medium-size potatoes, pared
6 medium-size carrots, pared and quartered lengthwise
1 small head cabbage
1 can (1 pound) sliced beets
Horseradish gravy





Recipe


1. In a kettle or a Dutch oven, brown lamb shanks. Move within the kettle/oven to one side, and use the empty side, to stir garlic in the juices of the lamb until soft.
2. Add water , salt, oregano and cover. Allow the entire mixture to simmer for an hour until meat it soft and tender.
3. Add the potatoes and onions around the meat in the kettle. Cover and cook for 30 minutes.
4. Add carrots and cook for 14 minutes.
5. Cut cabbage in quarters and surround the meat in the kettle. Cook for 15 minutes longer until both meat and vegetables are soft and tender.
6. In a small saucepan, heat the beets and drain.
7. Using a slotted spoon, remove the meat and vegetables placing on a heated serving platter, reserving broth. Arrange the beets around the meat. Add some of the potatoes and sprinkle with paprika.
8. Make gravy, Melt 2 T butter and whisk in 2 T flour, 1 tsp dill weed and 1 1/2 tsp salt. Add 1 1/2 C broth and thicken, add 1 T horseradish, or to taste.