This is my favorite way to prepare lamb shanks. The shanks are absolutely perfect, so tender they just fall off the bone, as lamb shank should. The house is filled with an earthy aroma while the meat slowly braises. I prepared the meal exactly as suggested, with the beans and orange chard, also amazing! This is the perfect comfort food to serve on a cold Sunday afternoon.

Serve with a hearty Bordeaux.

December 31, 2008

The shanks were outstanding done this way - I had very lean shanks, so the cooking method really worked well - I cheated with the beans and used canned rinsed and rinsed with my "gut feel" on how to present the beans.

 Made the chard as well, which is part of the menu - a great meal with an inexpensive Bordeaux from Medosc - Chateau Greysac

February 14, 2008

The temperature was not hot enough or the cooking time not long enough to break down the gluten. The lamb shanks were tough and underdone.

February 1, 2008

January 28, 2008

January 15, 2008