Ingredients
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¼ kg lamb shanks
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2 tsp flour
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1 medium onion, chopped
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1 tbsp fat or dripping
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2 medium carrots, chopped
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3 celery stalks, chopped
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¼ litre hot water or stock (meat, bone or vegetable)
Methods
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Roll the meat in flour seasoned with salt and pepper.
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Brown the onion lightly in hot fat. Add the meat and brown on both sides, then remove.
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Add the rest of the vegetables and herbs and place the meat on top.
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Add hot water or stock, cover and simmer for 1½ hours.
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Serve very hot.
