4 lamb shanks (about 3/4 lb each)
1 1/2 teaspoons unseasoned instant meat tenderizer
2 chicken bouillon cubes
2 cups boiling water
1/2 lb white onion, peeled
1 bay leaf
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb carrots
2 stalks celery
1. Preheat oven to 325F. Wipe lamb shanks with damp paper towels. Trim off any fat. Sprinkle shanks with meat tenderizer.
2. In nonstick Dutch oven, over medium heat, brown hanks on all sides, turning with tongs, 15 to 20 minutes.
3. Dissolve bouillon cubes in boiling water; pour over shanks. Add onions, bay leaf, paprika, salt, and pepper. Bake, covered, 1 hour.
4. Meanwhile pare carrots. Cut celery into 1-inch pieces. Add vegetables to Dutch oven. Bake, covered, 60 minutes longer, or until vegetables and meat are tender.
Makes 4 servings.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.