recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
lamb shanks (average l lb. each)
1 cup all purpose flour
1 small onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
2 plum tomatoes, halved
1 bay leaf
1 Tblsp. dried thyme
1/2 Tblsp. dried rosemary, crumbled
2 cups chicken broth
1 cup dry red wine or port
1 cup beef broth
Salt and pepper to taste
a heavy duty oven safe pan, heat enough olive oil
to cover the bottom of the pan by 1/2 inch, heat over
the lamb shanks in the flour, shaking off excess flour.
them to a golden brown on all sides.
the shanks and pour off half of the remaining oil
and return to a medium high heat.
vegetables and sauté until they begin to soften.
this time, add dried seasonings and 1/4 cup of the
remaining flour stirring often for approximately 5
all the liquids and bring to a slow simmer.
the shanks into the liquid and cover pan tightly,
bake for 1 1/2 hour.
with the pan juices as sauce.
For a more rich sauce, puree the vegetables in the liquid.
Reduce liquid by one quarter volume and whisk in 1 tablespoon