I also tried a new recipe last night, for lamb shanks. They came out quite good. The braising sauce had lemon zest, lemon juice, vegetable stock, onions and bay leaves. I browned the shanks like in your recipe, then added the above with a couple cups of boiling water, let that simmer for about 1.5 hours then added chunks of carrot and sliced onions to the broth and simmered for another 30 minutes. The sauce made a delish gravy and I served it with sauteed mushrooms and turnip greens and red quinoa. Yum!
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timeasmymeasure
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Date: 2007-01-23 12:10 am (UTC)I also tried a new recipe last night, for lamb shanks. They came out quite good. The braising sauce had lemon zest, lemon juice, vegetable stock, onions and bay leaves. I browned the shanks like in your recipe, then added the above with a couple cups of boiling water, let that simmer for about 1.5 hours then added chunks of carrot and sliced onions to the broth and simmered for another 30 minutes. The sauce made a delish gravy and I served it with sauteed mushrooms and turnip greens and red quinoa. Yum!