Braised Lamb Shanks with Sour Cream and Capers

==Description==
Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1972. Notation on card indicates this is an Easter specialty. 
* Contributed by Cat's Recipes Y-Group
==Ingredients==
* 2 lamb shanks, each cracked into 3 pieces
* 2 tablespoons cooking oil
* ¾ tsp salt
* ½ cup wine
* 1 bay leaf
* 1 sprig parsley
* 1 sprig thyme
* ½ cup sour cream
* 2 tablespoons capers
==Directions==
# Brown shanks well in oil.
# Pour off drippings and add remaining ingredients.
# Cover and simmer about 1½ hours, turning shanks once or twice, until tender.
# Lift shanks to a deep platter.
# Skim fat from broth; mix in sour cream and capers.
# Spoon a little sauce over shanks and pass the rest.
Category:Caper Recipes
Category:Cathy's Recipes
Category:Lamb shank or knuckle Recipes
Category:Sour cream Recipes
Category:Wine Recipes