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Italian Lamb Shanks

lamb

4 lamb shanks; thawed if frozen
olive oil
1 cup dry white wine
1 cup strong beef stock
2 large onions; chopped
2 plum tomatoes; chopped
2 medium carrots; peeled; sliced
1 stalk celery; sliced on an angle
1 teaspoon minced garlic
1 teaspoon ground marjoram
1 teaspoon salt
pepper; to taste
water
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh chopped parsley
grated peel of 1 lemon
1 teaspoon mashed garlic
hot cooked noodles

Preheat oven to 400°F. Remove fat from shanks; brush on all sides with olive oil; place in a single layer in a 9" x 13" baking dish. Roast, uncovered, for 35 minutes until meat is browned; turn shanks over. Reduce oven temperature to 300°F. Combine wine and beef stock; heat on top of stove or in microwave until hot; pour over shanks. Add vegetables, garlic, marjoram, salt and pepper to dish; cover dish with aluminum foil. Roast for 2 to 2-1/2 hours, until meat is so tender it pulls apart easily. Remove meat and vegetables to centre of a serving platter; keep warm. Pour liquid left in dish into a measuring cup; add water to make 2 cups; return liquid to dish; bring to boil in microwave (or transfer to saucepan and heat on stove). Blend cornstarch and cold water; add a little of hot liquid; stir to blend; return all to dish or saucepan; stir and cook or microwave until sauce is thick. Combine parsley, lemon peel and garlic to make a paste. To serve: Surround meat and vegetables on platter with hot cooked noodles or risotto; top with parsley mixture: Pour sauce over all

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 4 servings

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