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KarenNoCA

Anne Burell's Braised Lamb Shanks

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Joined: Dec 10, 2005

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Posted to Thread #29513 at 10:47 am on Mar 26, 2017

These are excellent. I followed the lead of many who left reviews and used a 6 oz can of tomato sauce, Used fresh rosemary and thyme from the garden, and near the end added a splash or two of pomegranate syrup, only because I have it and like to play with it.

These are a bit of work, but excellent. Mine took 4 1/2 hours to reach falling off the bone stage. Not sure if it is because we get very large and meaty lamb shanks here or because my oven temperature has recently needed adjusting. The meat cutter split each of the four of them into three chunks for me. He did not cut all
the way through, but they came apart during cooking. I cooked at 400 and actually boosted up to 450 when dinner was an hour away. There was plenty of liquid for us and I used it to top the fresh roasted garlic mashed potatoes. I could not find fresh horseradish for the gremolata, but made it without and it was bright and fresh. Served creamed horseradish on the side, delicious.

Note* I used to say no, when asked if I wanted the shanks split, but this last time, he convinced me to try it. What a difference. they can be manipulated to much better to fit the Dutch Oven, and are not so intimidating on the dish with that huge bone mostly naked. This way, you marrow lovers can also suck out the good stuff. Our dog loves it too, so we share with her.

Link: http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe


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