Braised Lamb Shanks with Sour Cream and Capers

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Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1972. Notation on card indicates this is an Easter specialty.



  1. Brown shanks well in oil.
  2. Pour off drippings and add remaining ingredients.
  3. Cover and simmer about 1½ hours, turning shanks once or twice, until tender.
  4. Lift shanks to a deep platter.
  5. Skim fat from broth; mix in sour cream and capers.
  6. Spoon a little sauce over shanks and pass the rest.