Directions (continued)

• large shallow nonmetallic bowl; add the remaining marinade. Cover
• and refrigerate overnight.
• Drain and discard marinade from lamb. Place flour in a shallow bowl;
• coat lamb shanks with flour. In a stockpot, brown shanks on all
• sides in 1/3 cup oil in batches. Remove and set aside.
• In the same pan, saute onions in remaining oil. Add reserved
• marinade. Return shanks to the pan. Bring to a boil. Reduce heat;
• cover and simmer for 1-3/4 hours. Add carrots and return to a boil.
• Reduce heat; cover and simmer 15-20 minutes longer or until carrots
• are tender.
• Remove shanks to a cutting board. Skim fat from cooking juices. Stir
• in cookie crumbs and bouillon. In a small bowl, combine cornstarch
• and water until smooth; gradually stir into juices. Bring to a boil;
• cook and stir for 1-2 minutes or until thickened. Return meat to the
• gravy; heat through. Yield: 6 servings (about 6 cups gravy).