Cooking with the Bubba: A series of original recipes #16- Braised Lamb Shank

Another nice, hearty and inexpensive winter dish. Served here with flat beans and potatos, feel free to substitute your favorite stew vegetables.

Ingredients (for one, just double the ingredients for two, etc...and of course use a bigger pan): 1 medium lamb shank, 1 large or 2 small idaho potatos, 1 cup flat (or string) beans, 1 large clove of garlic cut in half, 4 sprigs of fresh rosemary, 1 teaspoon dehydrated onion flakes, 1 teaspoon oil, flour, dry red wine, water, fresh ground black pepper.

Preparation: Wash beans, remove stems and cut in half crossways. Peel potatos and cut into 3/4" cubes. Rinse rosemary. Put aside. Rinse lamb shank and pat dry. Now coat the bottom of a medium sauce pan with the oil and brown the shank on both sides. Remove the shank and flour it well. Wipe the pan of all oil and lamb drippings with a clean paper towel.

Cooking: Return the shank to the pan, covering it a little more than half way with a mixture of 2/3's red wine and 1/3 water. Bring the liquid to a boil then toss in the garlic, rosemary and dried onion. Cover, reduce heat and simmer for 2 hours, turning the shank every 20 minutes or so and replenishing the wine/water mixture as it boils out.

By now the shank should be very tender, the meat almost falling off the bone. It's time to add the vegetables and a few turns of your pepper grinder. Stir a bit and cover. Cook for a half hour more or until potatos are done. Now remove the rosemary stalks and garlic, move the meat and veggies to a bowl, and boil the pan liquid, stirring until it thickens a bit. You can add a little flour if you like. Now pour the pan gravy over the meat and vegetables and...

Serve: with crusty bread and a nice red zinfandel. HOME