Charlie's Sherry Lamb Shanks á la Country
Charlie is the chef here in
and this is a meal that has been carefully
to a very picky jury. The verdict? Fabulooooso!
courtesy American Lamb Board
luscious lean lamb shanks from
Sheepy Hollow and make sure they are
Rub the shanks with a mixture of olive oil, garlic and balsamic vinegar.
Allow the shanks to sit at room temperature for about 2 hours.
Season a cup of flour with paprika, garlic salt,
herbs de province, pepper and rosemary.
Roll shanks in the flour mixture and brown thoroughly.
from the browning pan and
dry for a few moments on a paper towel.
In a slow cooker, add the following and heat...
2 cups of tepid water
1 teaspoon of Kitchen Bouquet (or equivalent)
2 Tablespoons of Soy Sauce
2 teaspoons of a vegetable bouillon
½ finely sliced small onion
sprinkle in some paprika
sprinkle in some pepper
sprinkle in some ground mustard
sprinkle in a pinch of salt
½ cup of very dry sherry
½ cup of very dry red wine
sprinkle in a pinch of sugar
Stir the liquid mixture thoroughly and warm. Add the browned shanks, cover
and allow to cook
slowly for at least 4 hours.
Add an additional cup of very dry sherry and cook for an additional
Remove shanks from liquid and stir in a small amount of flour to thicken
Serve the shanks in a deep platter with a cover of the sauce and a sprig of
are wonderful with either a light pasta or potatoes and a green
Have a mint sauce
available on the side for those who wish it.
French bread and a dry red wine!
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