Monday, September 12, 2005

Lamb Shanks Chablis

4 lamb shanks
1 clove garlic
2 T. oil
1 med. onion, chopped
1 tsp. salt
1 tsp. oregano
1 c. Chablis
4 carrots, chopped
1/2 lb. green beans
1 c. celery, chopped
1 tsp. flour

Slit shanks and insert piece of garlic in each. Brown shanks in oil. Add onion, salt, oregano and Chablis. Simmer, covered, 1 hour. Add carrots, beans and celery and simmer 30 minutes more. Remove lamb and vegetables to platter. Blend 2 tablespoons pan juices with flour. Stir in remaining pan juices and cook, stirring until thickened. Pour sauce over lamb and vegetables. Good with baked potatoes.

Chris N.


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