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Tipsy Shanks of Lamb

2 Trimmed lamb shanks
3 Peeled halved cloves garlic
1 sl Carrot
1/4 c Chopped onion
2 tb Gin
1 Sprig rosemary or 1/2 teaspoon of dried rosemary
1 Sprig or 1/2 teaspoon dried thyme
Pepper to taste
1/4 c Water
1/4 c Madeira
4-6 new potatoes
4-6 boiling onions
1/2 c White wine OR 1/4 cup water and 1/4 cup vermouth


Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the ingredients except madeira, potatoes, and onions to a heavy casserole, or a dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn meat; add madeira and spoon juices over meat. Continue to simmer for 1 hour, basting meat periodically. Add the boiling onions and new potatoes; continue to cook until done. Done is when a fork pierces the potatoes easily; approximately 30 minutes. Serve with baby peas and a mint jelly.





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