From one of my customers at the market:
1/2 c butter
4 ea lamb shanks
1# lamb stew pieces
1/4 c flour
1/2 c dry white wine
1 c peeled tomatoes chopped or used crushed
grated rind of 1/2 lemon
1/4 c chopped fresh parsley
1 clove garlic, finely grated or minced
In large sauce pan melt butter. Flour meat well, then brown well in butter. Pour in wine and allow to simmer until wine is evaporated. Add tomatoes and leave to simmer over low heat for 1.5 hours, stirring frequently. Cook until meat separates from the boe and add water as needed. (I plan to use a crock pot)
Serve over risotto, fettuccine or linguini type pasta. Sprinkle garnish on top.
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