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!
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.
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