Schreiner's Baked Lamb Shanks |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe has been on the menu for decades. I started working for Bernard Schreiner as a busboy 29 years ago, and baked lamb shanks were a favorite then, too. The recipe was passed down from his mother. We feature comfort foods made from scratch.Dale Grantman, Des Moines, Iowa Ingredients:
4 lamb shanks (14 to 16 ounces each) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 cups beef broth |
1/2 cup finely chopped onion |
2 teaspoons dried rosemary, crushed |
1 teaspoon garlic powder |
1 teaspoon ground mustard |
mint jelly, optional |
Directions:
1. Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired. Yield: 4 servings.
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