Lamb Shanks Drennan                                  
Pat Carpenter, Rosarito Beach, Baja Calif,

LAMB SHANKS DRENNAN From With a Jug of Wine, by Morrison Wood, first published in 1949. My husband and I have been making this often for over forty years.

 

Ingredients
4 lamb shanks, trimmed of excess fat
4 Tbsp. butter
2 medium onions, sliced
1/2 cup dry white wine
1/2 cup tomato juice
1 heaping tsp. paprika
1 heaping tsp. grated fresh ginger
1 tsp salt
1/2 tsp pepper, or more
1 cup chicken homemade chicken broth




1.Melt the butter in a large skillet.
2.Brown the shanks well and place in a clay cooker.
3.In the remaining butter saute the onions. Then stir in all of the remaining ingredients.
4.Cook and stir the mixture for several minutes, then pour over the shanks in the clay cooker.
5.Cover and bake at 400 degrees for 1 hour and 45 minutes. If the sauce is too runny, simmer it until slightly thickened.

Pour over the shanks.