Braised Lamb Shanks with Sour Cream and Capers

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Description[edit]

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

Ingredients[edit]

Procedures[edit]

  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.