Servings
1
Ingredients
- 3 cups All-purpose flour
- 1/2 cup Chili powder
- 1/4 cup Salt
- 1/8 cup Black pepper
- 12 Lamb shanks; 6 to 8-inches long
- 5 Onions; chopped
- 3 Fennel bulbs; chopped
- 1 Celery stalk; chopped
- 4 large Carrots; chopped
- 1/2 cup
- 1/2 cup Ginger; minced
- 1 cup Fermented black beans
- 1 16 ounces ca tomatoes; with sauce
- 1 Bottle red wine
- 2 cups Dark soy sauce
- 1/2 bunch Fresh thyme
- 4 Bay leaves
- Water; to cover
Directions
- In a shallow dish, combine flour, chili, salt and pepper.
- Coat the shanks well.
- In an oven proof casserole, brown the lamb on all sides.
- Remove the lamb and set aside.
- Wipe out the pan.
- Saute the onions, fennel, celery, carrots, garlic, ginger, and black beans.
- Add the tomatoes, wine, soy, thyme and bay leaves.
- Check for seasoning.
- Return the lamb to the pan and bring to a boil.
- Cover with water and simmer for at least 3 to 4 hours, until meat is falling off the bone.
- Remove the shanks from the pan and reduce the sauce until slightly thickened.
- Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by “Angele and Jon Freeman”