Lamb Shanks

Serves: 4
Total Calories: 223


1/2 cup flour
4 whole lamb shanks, trimmed
1/4 cup oil
1 tablespoon cornstarch
2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon onion salt
1/8 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon paprika
1 teaspoon minced parsley
3 cups chicken stock


Flour shanks; brown in oil. Place in large, greased, oven-proof casserole. Combine cornstarch and seasonings; add to pan drippings; blend. Gradually add stock. Cook over low heat until smooth and thickened. Pour over shanks. Bake, covered, at 350° for about 2 1/2 hours, turning once. Serve with rice.

Fun Fact: The Grand Canyon took 3–6 million years to form; erosion continues to alter its contours along the 277 miles of the Colorado River. In 2008, a significant flash flood caused the extinction of a well-known waterfall called Navajo Falls. However, the flood also created two new waterfalls, which are unofficially named Rock Falls and New Navajo Falls. The other three waterfalls in the Grand Canyon are Havasu Falls, Mooney Falls, and Beaver Falls.

The Grand Canyon was made a national monument in 1908, and became a national park in 1919.

Nutritional Facts:

Serves: 4
Total Calories: 223
Calories from Fat: 143

This Lamb Shanks recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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