Braised Lamb Shanks with Sour Cream and Capers

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Contents 1 Description 2 Ingredients 3 Directions 4 Contributed by

[edit] Description

Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1972. Notation on card indicates this is an Easter specialty.

[edit] Ingredients

• 2 Lamb shanks, each cracked into 3 pieces
• 2 tablespoons cooking oil
• 3/4 TSP salt
• 1/2-cup wine
• 1 bay leaf
• 1 sprig Parsley
• 1-sprig thyme
• 1/2-cup sour cream
• 2 tablespoons capers

[edit] Directions

1. Brown shanks well in oil.
2. Pour off drippings and add remaining ingredients.
3. Cover and simmer about 1-1/2 hours, turning shanks once or twice, until tender.
4. Lift shanks to a deep platter.
5. Skim fat from broth; mix in sour cream and capers.
6. Spoon a little sauce over shanks and pass the rest.

[edit] Contributed by

Cat's Recipes Y-Group