Charlie's Sherry Lamb Shanks á la Country

Charlie is the chef here in Sheepy Hollow and this is a meal that has been carefully
presented to a very picky jury.  The verdict?  Fabulooooso!  Spendeeeedo!

photo courtesy American Lamb Board

Choose 4 luscious lean lamb shanks from Sheepy Hollow and make sure they are thoroughly thawed.
Rub the shanks with a mixture of olive oil, garlic and balsamic vinegar.
Allow the shanks to sit at room temperature for about 2 hours.

Season a cup of flour with paprika, garlic salt, herbs de province, pepper and rosemary.
Roll shanks in the flour mixture and brown thoroughly.
Remove shanks from the browning pan and dry for a few moments on a paper towel.

In a slow cooker, add the following and heat...
2 cups of tepid water
1 teaspoon of Kitchen Bouquet (or equivalent)
2 Tablespoons of Soy Sauce
2 teaspoons of a vegetable bouillon
½ finely sliced small onion
sprinkle in some paprika
sprinkle in some pepper
sprinkle in some ground mustard
sprinkle in a pinch of salt
½ cup of very dry sherry
½ cup of very dry red wine
sprinkle in a pinch of sugar

Stir the liquid mixture thoroughly and warm. Add the browned shanks, cover and allow to cook slowly for at least 4 hours.  Add an additional cup of very dry sherry and cook for an additional hour. Remove shanks from liquid and stir in a small amount of flour to thicken sauce.

Serve the shanks in a deep platter with a cover of the sauce and a sprig of parsley. The shanks are wonderful with either a light pasta or potatoes and a green vegetable. Have a mint sauce available on the side for those who wish it.
French bread and a dry red wine!  Voila!

 

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