Spanish Lamb Shanks Jerez
From my kitchen in spain by janet mendel
Steps
Salt and pepper lamb and brown in olive oil.
Add onion / shallot , carrots and garlic and saute a few minutes.
Deglaze with sherry and add remaining ingredients.
Simmer on low for 1 hour or until lamb is tender.
Serve as is or remove lamb and puree sauce.
Garnish with parsley.
Ingredients
lamb shanks, onions, garlic cloves, carrots, sherry wine, stock, bay leaves, ground cloves, parsley