I imagine there are a few people who have never tried lamb. And that is such a shame. Lamb dishes are flavorful, simple to prepare and an almost new meat. There are so many ways to prepare a great Easter treat. Traditionally we have leg of lamb when we have company here. However this year, I am thinking about making Lamb Shanks. This dish takes some preparation time, but is worth the wait! And a new meat is an excellent change for the new season.
A bottle of Italian salad dressing adds zest, oil, and has herbs that make it ready to eat! When you find that you love this dish… try it using chicken breasts. It’s a winner!
Lamb ShanksServes 4
4 lamb shanks (about 3/4 lb each)
Parmesan/Bread Crumb Mixture
1/2 c grated Parmesan cheese
1/4 c bread crumbs
1 T dried parsley flakes
1 T dried basil leaves
1/2 t salt
1/4 t onion salt
1/3 c olive oil
1/2 bottle (8ox) Italian salad dressing
Place meat in 2 gallon zip lock bag, or large covered bowl. Pour marinade over meat. Marinate in refrigerator at least 5 hours, turning meat occasionally. Drain and discard liquid.
Mix Parmesan cheese, bread crumbs parsley flakes, basil, salt, and onion salt. Coat meat with Parmesan mixture, reserve leftover mixture. In hot oil in Dutch oven or large skillet (that has a lid); brown shanks over medium heat, turning occasionally.
Reduce heat; sprinkle remaining Parmesan mixture over the lamb shanks. Add 1 /2 bottle of Italian dressing and cover Dutch oven tightly. Simmer, turning occasionally, 2 1/2 hours or until tender. Serve with more Parmesan cheese and a side of angel hair pasta.
Spring is the time when new is popping out all over. Why not have something new on your menu! Happy Tasty Tuesday!byDeborahonTuesday, March 23, 2010Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Lamb,main course,Recipe