Lamb: Season lamb shanks with seasoned salt and pepper on all sides. Heat oil or use spray in large, heavy skillet. Place lamb in skillet and brown on all sides over moderate heat. Remove shanks to a 7" x 11" baking pan. Pour fat from skillet. Combine bouillon, rosemary, thyme, garlic and white wine; deglaze skillet, stirring til mixture comes tgo a boil. Boil for 2 minutes and pour over lamb shanks. Cover pan tightly with foil. Bake in 350 oven for 2 hours. Meanwhile, in the same skilletg, heat 1 tablespoon olive oil and saute carrots, onions, parsnips & mushrooms. Season lightly with salt & pepper. cook for 5 or 6 minutes, stirring occasionally. Add to lamb shanks and continue cooking, covered, for 30 minutes. Remove foil and bake another 10 minutes. Serve with CREAMY BARLEY: In 2 quart saucepan, combine barley and stock. Bring to a boil; then turn heat down & simmer, covered, for 40 to 45 minutes. Stir occasionally. Add margarine, seasonings to taste and parsley. NOTE: This recipe comes from a lovely new cookbook I bought at a Purim carnival. Called MAMA COOKS CARLIFORNIA STYLE (New Twists on Jewish Classics) it can be bought from the Jewish Home for the Aging, 7150 Tampa Ave, Reseda CA 91335 (phone: 818-774-336 or FAX 818-342-0881), Cost is $23.95 plus tax and shipping and it all goes to a good cause. No, Im not getting a kickback...but what a nice organization to support. Posted to JEWISH-FOOD digest by Barbara
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|Serving Size: 1 Serving (5570g)|
|Recipe Makes: 1|
|Calories from Fat: 3563 (57%)|
|Amt Per Serving||% DV|
|Total Fat 395.9g||528 %|
|Saturated Fat 174g||870 %|
|Monounsaturated Fat 166.4g|
|Polyunsanturated Fat 30.4g|
|Cholesterol 1478.4mg||455 %|
|Sodium 5451.8mg||188 %|
|Potassium 10672.7mg||281 %|
|Total Carbohydrate 203.6g||60 %|
|Dietary Fiber 47.7g||191 %|
|Sugars, other 156g|
|Protein 449.8g||643 %|
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Calories per serving: 6269
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