KATIE'S LAMB SHANKS

Katie's Lamb Shanks image

Number Of Ingredients 13

salt and freshly ground pepper
4 lamb shanks
2 cloves garlic minced
4 carrots large, peeled and cut in half lengthwise
1 onion large, thinly sliced
1 bay leaf
1 (8-ounce) can tomato sauce
1 cup water
1 teaspoon oregano
1/2 teaspoon thyme dried, crushed
3 to 4 potatoes medium boiling, peeled and quartered
2 tablespoons water
1 tablespoon cornstarch

Steps:

Preheat oven to 350° F. Salt and pepper lamb shanks rub with garlic.In a large heavy Dutch oven with a tight cover place carrots, onion and bay leaf. Add lamb shanks.In a small bowl combine tomato sauce, water, oregano and thyme add to pan. Cover and bake for 2 1/2 hours.Add potatoes. Cover and bake 1 hour longer or until meat and potatoes are tender. Transfer shanks and vegetables to a heated platter cover and keep warm.Discard bay leaf and skim fat from surface of pan juices. In a small bowl mix water and cornstarch until smooth. Stir into juices in pan. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Pour some sauce over the meat and vegetables serve remaining sauce separately.

Nutrition Facts : Nutritional Facts Serves