2 sprigs fresh parsley 2 sprigs fresh thyme 2 bay leaves 2 pounds lamb shank, cooked and diced 1 pound cubed ham steak 10 small onions 5 tomatoes - blanched, peeled and chopped 2 cloves garlic, chopped 4 cups chicken stock 2 (15 ounce) cans cannellini beans, drained and rinsed 6 links pork sausage links, halved 1 Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
2 Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
Makes 6 servings
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Post by carnation037 on Dec 26, 2002 20:33:12 GMT -6
This smells good and has a delicate and unusual flavor.
1 lb. lean lamb shanks 4 - 5 thinly sliced potatoes 4 chopped garlic cloves 1/4 c. lemon thyme leaves, stalks removed 3 - 4 c. vegetable stock salt and pepper
Brown the lamb in a frying pan. Combine the garlic and thyme. Place the potato slices in a large bowl and mix with the garlic/thyme. Add just a little salt and pepper. Place half of the potatoes in a casserole dish. Top with the lamb and cover with the rest of the potatoes, making sure you get all the garlic/thyme mixture in the dish. Pour the stock into the casserole until the potatoes are just covered but not quite. Bake at 200 for an hour, until potatoes are very tender. (Bake covered for soft and uncovered for crispy potato slices on the top.) Makes 4 servings.