Dilled lamb shanks with sour cream sauce

Dilled lamb shanks with sour cream sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 lamb shanks
salt and freshly ground black pepper
1 tablespoon oil
60g butter
1 large onion, chopped
375ml dry white wine
125ml beef stock
1 bay leaf
2 tablespoons plain flour
3 tablespoons fresh dill, chopped
or 2 teaspoons dried dill
250g sour cream

Method

  1. Trim excess fat from lamb shanks and season shanks with salt and pepper. Heat oil and half the butter in a frying pan and brown lamb shanks on all sides. Transfer to a flameproof casserole or heavy saucepan.
  2. Gently cook onion in fat remaining in frying pan until onion is translucent. Pour in wine and stock and bring to the boil. Add to lamb shanks in casserole with bay leaf. Simmer, covered, for about 1½ hours or until shanks are tender. Remove shanks to a heated plate and keep warm. Strain stock.
  3. Melt remaining butter in the casserole, add flour and stir over moderate heat for 2 minutes. Gradually add stock. Stir until mixture boils and thickens. Add dill and sour cream. Season with salt and pepper. Return lamb shanks, heat through but do not boil. Serve with boiled new potatoes, tossed in butter, or boiled rice.
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