Tasty Tuesday: Lamb Shanks

Spring comes in like a lion… not much one can do there to portray that visual with a meal suggestion… however, Spring goes out like a lamb.

Marinade
1 /2 cup soy sauce
1 t prepared mustard
1/4 cup salad or olive oil
2 T Worcestershire sauce
1 garlic clove, crushed
1 T lemon juice

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