- 1 tablespoon olive or vegetable oil
- 2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 7 garlic cloves, peeled
- 2 teaspoons minced fresh ginger
- 1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks
- 12 ounces white turnips, pared and cut in 1/2-inch chunks
- 2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices
- 1 cup chicken broth
- 1/2 cup dry white wine
- 3/4 teaspoon leaf rosemary, crumbled
- 1 teaspoon grated lemon rind
- Dash freshly ground black pepper
Procedure
- Preheat oven to 350* (175*C).
- Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.
- Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.
- Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and the browned lamb. Bring to boiling; cover and remove from heat.
- Bake for 1 hour or until meat in fork-tender.
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