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