Ingredients
- 3 tomatoes in (cut wedges)
- 1 lamb shanks
- 1 onion (sliced)
- 1 clove garlic (minced)
- 400 gr celery (sliced)
- 400 ml chicken broth
- 45 ml olive oil
- 24 gr flour
- 4 gr salt
- 2 gr parsley (fresh chopped)
- 1 gr pepper
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 1.75 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...
