Braised Lamb with Vegetables

A truly enjoyable dinner. Though it is served over broad noodles it can also be served as a stew.

INGREDIENTS:

¾- 1 pound boneless lamb shank
2 cups of water (hot)
1 cup potatoes
1 cup carrots
½ cup celery
1 medium onion or 2 shallots
1 tsp. thyme
1 tsp rosemary
2 Tbsp olive oil
“Faux roux:”
1 Tbsp all-purpose flour
1 Tbsp water

PREPARATION:

Wash, peel and dice potatoes, carrots, and onion/shallots. Wash and dice the celery. If using fresh herbs, double the quantity, wash & shake off the water, remove leaves from stems and chop.

Clean, wash & dry the lamb then cut it into 1” cubes. Dredge it in a bowl of flour.

COOKING:

Heat oil in a large saucepan over medium high heat and Brown the lamb in the oil, about 5 minutes. Add salt & pepper to taste.
Add water, thyme and rosemary, cover, reduce heat to low and simmer for about 1-1/2 hour.

Add potatoes, carrots, celery and onion/shallot and simmer for about 45 min. or until the vegetables are tender. If pan contents appear dry, add a splash of Burgundy wine. In a small bowl blend flour and water to make a roux, and then stir this into simmering dish to thicken.

Serve over broad noodles and garnish with a sprig of rosemary