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Lamb Shanks

Raymond Burr loved the flavor of these lamb shanks so much that the waiters at the Musso and Frank Grill didn’t even need to ask the actor for his order when he came into the restaurant. They would simply bring him the dish.

Serves 4

4 lamb shanks

1 clove garlic, minced

sea salt

freshly ground black pepper

8 medium carrots, sliced into 1-inch pieces

8 small white onions

8 medium button mushrooms, caps only

1 stalk celery, sliced

8 oz. tomato sauce

1 cup peas (frozen, canned, or fresh)

1. Preheat the oven to 350°F.

2. Sprinkle the lamb with the garlic and season with salt and pepper. Place in a roasting pan and bake for 30 minutes, turning frequently to brown all sides.

3. Add the carrots, onions, mushroom caps, celery, and tomato sauce.

4. Increase the oven temperature to 375°F and roast for 30 minutes, then add the peas and cook for an additional 15 minutes, or until the meat is tender.