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Dilled Lamb |
| Ingredient List: | Preparation Instructions: | ||
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2 Tablespoons butter 6 meaty lamb shanks or 1 to 1-1/2 pounds lamb shoulder 2 large onions, finely chopped 1 cup dry white wine 1 cup strong beef stock 1 tablespoon dill weed juice of 1/2 lemon 1 cup sour cream cooked noodles |
Melt butter in Dutch oven. Add the lamb and brown thoroughly over medium heat. Remove from pan. Add onions and cook until limp. Return the meat to the pan, pour wine and stock over all. Stir in dill weed. Cover and simmer over low heat for 2 hours or until meat is tender. Stir in lemon juice and sour cream. Heat but do not boil. Serve over noodles. |
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Yield: 4 servings |
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