Baked Lamb Shanks Recipe

• 4 x Lamb shanks, Koshered, well trimmed, cut into 6 pcs
• 1 tsp Sage
• 1 tsp Curry pwdr
• 1 1/2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Chopped garlic
• 3 Tbsp. Chopped shallot
• 1/3 c. Chopped onion
• 1/3 c. Chopped green bell pepper
• 3 Tbsp. Worcestershire sauce
• 1/4 c. Tomato juice
• 1/4 c. Kosher red wine, dry (optional)
• 1/2 c. Chicken stock (or possibly more) Chopped fresh basil or possibly dill

1. Preheat oven to 375 F. Wash meat under warm running water; dry well.
2. Prick in several places.
3. Combine seasoning; rub all over meat.
4. Heat 1 tbs.
5. oil in lge.
6. enameled Dutch oven.
7. Add in meat and brown over med.
8. heat on one side.
9. Scoop up with spatula and turn.
10. Add in remaining oil and chopped ingreds.
11. Stir and cook with meat till mix browns lightly.
12. Pour off any fat.
13. Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of stock.
14. Pour around sides of pot.
15. Bring to boil.
16. Cover and bake in center of oven for 30 minutes.
17. Turn and baste.
18. Re-cover and bake for 1 hr.
19. longer, turning and basting every 20 minutes.
20. (Add in some of the remaining stock if liquid evaporates before cooking is completed.)
21. Stir salt into sauce; then spoon over meat.
22. Serve on warmed individual plates sprinkled with basil or possibly dill.
23. Frances Prince's New Jewish Cuisine

curry, extra virgin olive oil, garlic, shallot, onion, green bell pepper, worcestershire sauce, tomato juice, kosher red wine, chicken

Taken from cookeatshare.com/recipes/baked-lamb-shanks-74950 (may not work)