Food For Thought Lambs Shanks, Sauce

Press, Volume CIII, Issue 30603, 20 November 1964, Page 2

Food For Thought Lambs Shanks, Sauce

[By

ALAN TREMAIN]

When you roast the Sunday leg of lamb, how much do yon get out of the shank, that end piece that usually dries up? In a commercial kitchen we cut these off, keep them until we have enough to make a dish out of them. You can do the same. Put

1 them in the deep freeze until you have four. You will need:— 4 lamb shanks 1 medium onion 1 cup tomato sauce 2 cups water i tablespoon brown sugar i tablespoon vinegar A touch of Worcester sauce A pinch of red pepper Salt and pepper i teaspoon pepper Method: In a pan slowly brown off the lamb shanks, or you can do this in the oven. After about 15 minutes drain off any excess fat. Slice the onion and add next the tomato sauce and water, add the remaining, ingredients and simmer until tender, turning the lamb shanks during the cooking period. Serve with plain boiled rice.