Lamb Shanks Chablis
4 lamb shanks
slivers of garlic
1 tablespoon oil
salt and pepper
1 medium onion ( chopped)
1 cup chablis california wine – or substitute dry sauterne wine (California wine preferred)
water
insert sliver of garlic near bone of lamb shank in meaty party of shanks. Brown on all sides in oil in large pot. Season with salt and pepper during cooking. When browned, add onion and wine. Cover and simmer slowly for 1 /12 hours ( or till meat is most tender) Make gravy by adding water and wine , mixed half and half. Serve shanks on platter with vegtables, serve meat seperatly.
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