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| 8 | Lamb shanks - (2 1/2oe long ea); well-trimmed |
| 2 Esslöffel | Bayou Blast; see * Note |
| 2 Esslöffel | olive oil |
| 1 Tasse | onions chopped |
| 1 Tasse | celery chopped |
| 1 Tasse | carrots chopped |
| 2 Tasse | red wine dry |
| 1/2 Tasse | Peeled; seeded, chopped tomatoes, fresh or canned |
| 1/4 Tasse | garlic minced |
| 4 | bay leaves |
| 4 Teelöffel | thyme fresh, chopped |
| 2 Teelöffel | salt |
| | black pepper freshly ground |
| 7 Tasse | Lamb or beef stock |
| | parsley chopped, for garnish |
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Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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