If you’re making the Lamb Shanks en Papillotes from Fine Cooking #110, here’s how contributor Molly Stevens recommends preparing them for cooking:
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| Step 1: Trim away any silverskin or thick deposits of fat. |
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| Step 2: Insert a paring knife along the bone near the top of the narrow end of the shank; slide the knife upwards to sever the tendon attached to this portion of the bone. Repeat as you work your way entirely around the bone. Cutting the tendons like this allows the meat to shrink away from this part of the shank, making for a neater, more attractive presentation. |
Photos: Scott Phillips
