Lamb Shanks with Pearl Onions

Ingredients

5 tablespoons flour
1 teaspoon salt
pepper to taste
1/4 teaspoon garlic salt
4 lamb shanks, cut into thirds
1/4 cup Roberts Margarine
2 1/2 cups beef stock
8 small whole carrots
1 cup Roberts Natural Yogurt
1 cup cooked tiny whole onions

Preparation

Combine 1/4 cup flour, salt, pepper and garlic salt in a bowl; coat lamb shanks with flour mixture. Heat margarine in a large heavy skillet; add meat and brown slowly, turning frequently. Remove meat. Sprinkle 1 tablespoon of remaining seasoned flour in skillet and mix until smooth. Gradually add 1 cup of beef stock, stirring vigorously over moderate heat until sauce thickens. Add browned meat and cover; reduce heat and simmer until meat is tender, about 1 1/2 hours. During last 20 minutes of cooking time, add carrots. If sauce becomes too thick during cooking, add remaining beef stock. Remove meat and carrots from skillet; keep warm. Skim all fat from surface of the sauce. Blend together yogurt and 1 tablespoon flour. Gradually pour yogurt into meat sauce, mixing thoroughly, and cook over low heat until thickened. Add meat, carrots and cooked onions.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.