Friday, February 19, 2010
Braised lamb shanks
I didn't write this recipe down (again!) but it was very, very good! If I remember correctly, it was just a basic braise.
Season meat. Brown. Remove from pot. Saute the mirepoix. Add one cinammon stick, bay leaf, oregano, rosemary. Put meat back in. Add whole tomatoes in juice. Cover and braise for a couple of hours. Remove meat. Stick under broiler while thickening the sauce. Serve with carbs of choice, in this case roasted carrots, roasted yams and herbed rice.
Sorry no proportions!