Lynn's
Shanks Horseradish Gravy
4 lamb shanks, about 3 to 4 pounds
1 large clove garlic, minced
4 cups water
2 teaspoons salt
1 teaspoon crumbled dried leaf oregano
4 potatoes, peeled and cut in chunks
3 medium onions, quartered
6 carrots, cut in half crosswise and quartered lengthwise
1 small head cabbage, quartered, tough stem cut out
Brown lamb shanks in a large pot or Dutch oven; stir minced garlic into
drippings and sauté until softened. Stir in water; salt, and oregano; cover and
simmer lamb shanks for 1 hour, or until lamb shanks are tender. Place potatoes
and onions and carrots around lamb shanks; cover and cook for 40 minutes. Add
cabbage wedges; cook 20 minutes longer, or until vegetables are done. With a
slotted spoon, remove lamb shanks and vegetables to a serving platter; keep lamb
shanks and vegetables hot.
Horseradish Gravy
2 tablespoons butter
2 tablespoons flour
1 teaspoon dried dill
1/2 teaspoon salt
1 1/2 cups lamb broth (add a little water to broth if necessary to make 2
cups)
1 tablespoon prepared horseradish
Prepare gravy. In a small saucepan melt 2 tablespoons butter; stir in flour.
Continue stirring until smooth; add dillweed and 1/2 teaspoon salt. Gradually
add the 1 1/2 cups broth. Continue cooking, stirring constantly, until gravy is
thickened and boiling. Boil for 1 minute; stir in horseradish. Serve with lamb
shanks and vegetables.
Lamb shanks serve 4.
Lowest Lake: The Dead Sea,
Israel-Jordan, surface of water 1,349 feet below sea level