Kat's Braised Shanks
6 lamb shanks
1/3 cup cooking oil
2 medium sized onions, chopped
1 cup chopped celery
2 carrots, sliced
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon rosemary
1 bay leaf
1 beef bouillon cube
1 cup boiling water
1 7 1/2 ounce can tomato sauce
4 tablespoons flour
1/3 cup water
Heat oil in large saucepan; brown shanks in hot oil; remove shanks. Add
vegetables and saute for 5 minutes. Add vegetables and sauté for 5 minutes. Add
shanks; add garlic powder, salt, pepper, rosemary and bay leaf. Combine bouillon
cube and boiling water; add to meat and vegetable mixture. Stir in tomato sauce.
Cover tightly and simmer for about 2 hours or until shanks are tender. Stir
occasionally. Remove bay leaf. Combine flour and water; stir into mixture, stir
and cook until thickened. Makes 6 servings.
1915
Lusitania sunk by German submarine. Second Battle of Ypres. U.S. banks lend $500
million to France and Britain. Genocide of estimated 600,000 to 1 million
Armenians by Turkish soldiers. D. W. Griffith's film Birth of a Nation. Albert
Einstein's General Theory of Relativity.