Lamb Shanks

This recipe comes from “A Taste of the Pajaro Valley,” published by the Soroptimist International of Watsonville.

lamb shanks

Contributor: Jo Ann Vear

This recipe comes from Jo Ann Vear as submitted to a local cookbook, “A Taste of the Pajaro Valley,” published by the Soroptimist International of Watsonville. Jo Ann is also an alumni of AgriCulture’s Focus Agriculture program. Enjoy!

Recipe:

Place lamb shanks in heavy pot. Put in enough water to come almost to the top of the lamb shanks. Add rest of indredients. Cover and bake in a 350° oven for 3 – 4 hours. You may have to add more water.

Ingredients:

4 cracked lamb shanks
2 packages Lipton dry onion soup (can use beefy onion or mushroom onion)
Garlic powder, to taste
1 1/2 cup red wine
2 beef bouillon cubes

Jo Ann Vear is an alumni of Agri-Culture’s Focus Agriculture program.