Braised Lamb Shanks

==Description==
Purchased from Tibbenham Estate in Anna, Texas in 1997. Notation on card says “great comfort food”. Benji loves it. Dated 1932.
* Contributed by Cat's Recipes Y-Group
==Ingredients==
* 6 lamb shanks
* ⅓ cup cooking oil
* 2 medium sized white onions, chopped
* 1 cup chopped celery
* 2 carrots, sliced
* ¼ teaspoon garlic powder
* 1 teaspoon salt
* ¼ teaspoon freshly ground black pepper
* ½ teaspoon rosemary
* 1 bay leaf
* 1 beef bouillon cube
* 1 cup boiling water
* 7½ ounce can tomato sauce
* 4 tablespoons flour
* ⅓ cup water
==Directions==
# Heat oil in large saucepan and brown shanks in hot oil. 
# Remove shanks. 
# Add vegetables and sauté for 5 minutes. 
# Add shanks, garlic powder, salt, pepper, rosemary and bay leaf. 
# Combine bouillon cube and boiling water; add to meat and vegetable mixture. 
# Stir in tomato sauce. 
# Cover tightly and simmer for about 2 hours or until shanks are tender. 
# Stir occasionally. 
# Remove bay leaf. 
# Combine flour and water; stir into mixture, stir and cook until thickened.
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Lamb shank or knuckle Recipes
Category:Onion Recipes
Category:Rosemary Recipes