Braised lamb shanks, tender fall off the bone lamb shanks, lovely. Braising is a cooking technique originating in France and popularized in the 19th century, the idea is to take a tough cut of meat with lots of collagen that required a long slow cook. First the meat is browned before combining with liquid usually stock and wine with some stock vegetables, covered with a lid and cooked on a low heat for several hours. If you do not have a decent pot with a fitted lid then you can use a roasting tray covered with aluminum foil. Braised lamb shanks are a really popular cut for this many a restaurant of bistro and now for dinner parties at home, braised lamb shanks not only taste fantastic but they look great to. I hope you give my braised lamb shank recipe a try.
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