Anonymous Tue May 23 19:35:36 2006

4 tablespoon olive oil

4 large lamb shanks

2 medium chopped onions

1 large chopped green bell pepper

1/2 stalk chopped celery -- (not a single rib)

4 cloves chopped garlic -- (more if desired)

2 cans Cajun styled tomatoes

1/2 can beef stock

4 tablespoon red wine vinegar

4 tablespoon brown sugar

2 teaspoons thyme

2 bay leaves

1 tablespoon fresh sage -- finely chopped

1/2 cup white wine

Tabasco or cayenne to taste

Preparation :30 Cook 3:30 Stand :00 Total 4:00 Regional - Creole, Lamb The taste of this

delicious offering of lamb shanks will result in numerous requests to share your recipe.

Unless told, they will be puzzled as to what type meat is being served. Roll lamb shanks in

flour, salt and pepper then, in a large Dutch oven, saut� in hot Olive oil until browned.

(about 15 minutes). Remove and set aside. Add to same pan, 2 chopped onions, 1

chopped large green bell pepper, 1/2 stalk chopped celery, 4 or more chopped cloves of

garlic. Saut� over medium heat until vegetables are softened. Return the lamb shanks to

the pan and add 2 cans chopped Cajun style tomatoes, 1/2 can beef stock, 3 tablespoons

of red wine vinegar, 3 tablespoons dark brown sugar, 1 teaspoon thyme, 2 bay leaves, 1/2

cup of wine and, if desired, 3 tablespoons Tabasco sauce. Bring to a simmering boil, cover

and bake in a preheated 350F oven for 3 hours. Posted to BBQ List by Jim Anderson

on Fe

b 15, 1998