Lamb Shanks with Gravy

Lamb shanks cooked with cabbage, carrots, potatoes, and horseradish gravy.

Ingredients:

• 4 lamb shanks, about 3 to 4 pounds
• 1 large clove garlic, minced
• 4 cups water
• 2 teaspoons salt
• 1 teaspoon crumbled dried leaf oregano
• 4 potatoes, peeled and cut in chunks
• 3 medium onions, quartered
• 6 carrots, cut in half crosswise and quartered lengthwise
• 1 small head cabbage, quartered, tough stem cut out
• .
• Horseradish Gravy
• .
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1 1/2 cups lamb broth (add a little water to broth if necessary to make 2 cups)
• 1 tablespoon prepared horseradish

Preparation:

Brown lamb shanks in a large pot or Dutch oven; stir minced garlic into drippings and sauté until softened. Stir in water; salt, and oregano; cover and simmer lamb shanks for 1 hour, or until lamb shanks are tender. Place potatoes and onions and carrots around lamb shanks; cover and cook for 40 minutes. Add cabbage wedges; cook 20 minutes longer, or until vegetables are done. With a slotted spoon, remove lamb shanks and vegetables to a serving platter; keep lamb shanks and vegetables hot.

Prepare gravy. In a small saucepan melt 2 tablespoons butter; stir in flour. Continue stirring until smooth; add dillweed and 1/2 teaspoon salt. Gradually add the 1 1/2 cups broth. Continue cooking, stirring constantly, until gravy is thickened and boiling. Boil for 1 minute; stir in horseradish. Serve with lamb shanks and vegetables.
Lamb shanks serve 4.

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