|
Scottish
Boiled Lamb Shanks
4 - 5 lamb
foreshanks
2 cloves garlic, sliced
1/2 tsp. thyme
2 tsp. salt
1/2 tsp. pepper
1 bay leaf
4 onions, peeled, cut in half
10 - 12 cups water
Always served
with a caper sauce.
Place all the ingredients in a large saucepan. Bring to a fast rolling
boil. Cover and simmer over low heat for 2 hours or until meat is tender.
Make the caper sauce as follows. Melt 2 tablespoons butter in saucepan,
add 2 tablespoons flour, stir together until well blended. Remove from
heat, add 2 cups of cooking broth passed through a strainer. Stir constantly
over medium heat until sauce is creamy. Add 1 teaspoon fresh lemon juice
and 3 to 4 tablespoons capers. Taste for seasoning. Serve hot over meat
and boiled potatoes.
Serves 6.
|
