Lamb Shanks

[GoneOffShore]

Did braised lamb shanks last night for a dinner party.

Used a recipe from Patricia Wells' Paris Bistro cookbook.

A real hit. and simple

Rub the shanks with ground cloves, nutmeg, allspice, cinnamon. Salt and white pepper. Set them meaty side down in a heavy pan. Roast for an hour at 475. Take em out, deglaze the pan with a good fortified red wine like Banyuls or Port, add a quart of chicken or veal stock. Put the shanks back in, same way as before. Cover the pot and roast for another hour or more until the meat is falling off the bone. Strain the sauce and serve.

[mike_c]

1. thanks for reminding me to take some lamb out of the freezer....

:-)

[eleny]

2. That sounds great

Thanks for the recipe. Lamb shanks are so tender. The phrase "meat is falling off the bone" is music to my ears.