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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 2 medium lamb shanks
- 1 chicken bouillon cube
- 2 Tbsp. dry rosemary
- 1 c. Campbell's chicken broth
- 2 or 3 Tbsp. flour
- salt and pepper to taste
- 1 can water
Method
- Roll shanks in flour and brown in oil.
- Place shanks in crock-pot.
- Mix flour with 1/2 cup water; add to chicken broth water and rosemary, salt, pepper and cube.
- Pour mixture over shanks and cook on high 1 hour.
- Turn on low and cook 6 to 9 hours until done.
- Serve with boiled potatoes, peas and mint jelly.