The Little Lost Lamb Shank

DEAR SOS: My mother-in-law lost a lamb shank recipe she got from The Times. I searched the archives but could not find it. It would mean a great deal to her if we could obtain the recipe. Thank you.

ROCHELLE JOHNSON

Via e-mail

DEAR ROCHELLE: Here’s one recipe we’ve run. I hope it’s the right one.

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Lamb Shank Carbonnade

Active Work Time: 25 minutes * Total Preparation Time: 2 hours 25 minutes

Ask your butcher to split the lamb shank for easier cooking. If desired, buy 2 small lamb shanks (it isn’t necessary to increase the amount of liquid).

LAMB

3 tablespoons olive oil, divided

1 (1 1/2-pound) lamb shank

2 tablespoons flour

1 large onion, sliced

1 large clove garlic, minced

2 teaspoons brown sugar

1 tablespoon balsamic vinegar

1 bay leaf

1/2 teaspoon crushed dried thyme

1 1/4 cups beef broth

3/4 cup full-bodied, slightly sweet beer, preferably German

Salt

Freshly ground black pepper

Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Dust the lamb shank with the flour (reserve any remaining flour) and brown on all sides, about 7 minutes. Remove the lamb from the skillet, reduce the heat to medium and add the remaining tablespoon of oil. Add the onion and cook until tender and lightly browned, about 5 minutes. Add the garlic, brown sugar, vinegar, bay leaf and thyme. Stir to dissolve the sugar. Add any remaining flour.

Gradually add the broth and beer to the mixture and bring to a boil. Scrape up any browned bits. Reduce the heat to low and return the lamb to the skillet. Cover and cook over low heat until the meat is tender, about 2 hours. Season to taste with salt and pepper. Remove the bay leaf.

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MINTED COUSCOUS

1 teaspoon olive oil

1 clove garlic, minced

1 cup chicken broth

3/4 cup couscous

1 tablespoon minced fresh mint leaves

Salt

Freshly ground white pepper

Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook 1 minute. Add the chicken broth and bring to a boil. Stir in the couscous and cover the pan. Turn off the heat and set the couscous aside until the broth is absorbed, about 5 minutes. Add the mint. Season to taste with the salt and white pepper. Fluff up the couscous with a fork.

Spoon the couscous into a serving dish. Top with the lamb and skillet juices. Carve the lamb at the table. Serve hot.

2 servings. Each serving: 529 calories; 1,216 mg sodium; 61 mg cholesterol; 29 grams fat; 5 grams saturated fat; 36 grams carbohydrates; 28 grams protein; 2.72 grams fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.