Ernest Reynoso Gala

LAMB SHANKS

Lamb Shanks
by Ernest Reynoso Gala/Henrie Chavarria

1)
4 pieces lamb shanks to total 2 kilos
1/2 cup pounded garlic with skin on (1 big head)
1/2 cup each minced violet onions, chopped celery, chopped carrots, orange juice, chili catsup
1 tbsp. liquid seasoning.

2) Gravy:
Drippings in pan
1/2 cup all-purpose flour
2 cups water
reserved marinade from lamb.

3) Procedure: put all of number 1 in a bowl and marinate for 8 hours in the refrigerator, turn every 2 hours.

4) Put lamb shanks in a roasting pan (reserve marinade from lamb for the gravy). Roast at 325ºF or 160ºC for 1 hour for rare (140ºF when poked with insta-read thermometer), 1 hour 15 minutes for medium (160ºF); 1 hour and 30 minutes for well done (170ºF).

5) Gravy: Set aside lamb shanks on serving platter. Add flour to roasting pan. Put pan over low fire and scrape off brown bits to mix with the flour. Pour all at once the water and marinade. Increase fire and mix with wire whisk until boiling. Put in gravy boat.

6) Served with baked or boiled potatoes, cooked carrots, peas and corn.

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