I love Lamb. My husband will eat it but its not his favorite meat. I have a killer recipe for Lamb Shanks that I got when I was in 8th grade. Every summer we went to Santa Cruz California and stayed at this quaint place on the hill that was right up from the Boardwalk Arcade. It was called Surfside Motel. There was a girl who was my age whose parents owned this Motel. Her name was Kathy. We used to hang out on the Boardwalk and in the shared lawn area for the guests. She loved to cook and one day I helped her make this dish. It is pretty easy, and so tasty. We also added some carrots as a side which are not my favorite but I love the seasoning on these so now I like them a lot more. Enjoy and let me know what you think after you make it.
Braised Lamb Shanks
4 T. oil
4 lamb shanks
1 C. dry white wine
1 large onion
2 cloves smashed garlic
3 T. Chopped Parsley
1 tsp, Worcestershire
1 Bay leaf crumbled
A Pinch of Thyme and Rosemary
Salt and Pepper to Taste
Heat oil in a large, heavy skillet; brown lamb shanks slowly on all sides. Remove shanks from pan. Add flour to drippings and blend well; add wine and stock; cook, stirring until mixture is thickened and smooth. Add remaining ingredients. Cover and simmer gently or bake in a 350 oven for one and a half hours, or until meat is fork tender. Turns shanks occasionally and add a little more stock or water if gravy becomes too thick. Before serving, taste and correct seasoning as necessary.
Roasted Carrots with Za’atar
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-carrots-with-zaatar-recipe-2104770
