ITALIAN LAMB SHANKS (ZWT II)
Betty Crocker - 1 of life's little historical cooking pleasures we seem to have left behind now that the internet is but a keystroke away. I laid down to take a nap w/a 20 yr-old BC paperback in hand & went sound asleep. I awoke still holding the book & the pgs were turned to this recipe. Seemed like a ZWT II sign to me & I confess to updating a bit to better reflect modern cooking methods. Not a modern recipe for lamb, but I was having a nostalgic moment (Time to marinate is not included).
Provided by twissis
Categories Lamb/Sheep
Time 2h30m
Yield 4 Shanks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
- Remove lamb & reserve the marinade.
- Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
- Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
- Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
- Bring the liquid to a boil, cover pan & reduce heat to simmer.
- Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
- NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.
Nutrition Facts : Calories 1169.9, Fat 79.7, SaturatedFat 26.4, Cholesterol 317, Sodium 1676.2, Carbohydrate 12.8, Fiber 0.3, Sugar 5, Protein 95.7
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