I like to use a Merlot in this recipe, but any full-bodied red wine, like Cabernet Sauvignon, will give the sauce the right deep flavor.
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Make Ahead Tips
You can braise the lamb shanks up to one day ahead of serving. Remove the shanks (and vegetables) from the cooking liquid, and refrigerate both separately. To reheat, remove the fat from the liquid and strain. Put the shanks, the vegetables and the cooking liquid in a covered roasting pan in a 400°F oven for about 20 min.
easy to prepare and tastes delicious.
The rosemary sprigs are listed in the ingredients but not in the instructions. We're instructed to put the finished shanks on a white bean puree but it's not listed on the ingredients. These are issues I don't expect to find in Fine Cooking recipes!
I have made this recipe with lamb shanks and beef short ribs. With the lamb, I served it with pureed yuca and the beef with pomme dauphines.Some adaptations - I used beef broth in place of chicken stock - and I doubled the recipe to have extra sauce!!!Both times were a HUGE hit!!!I do recommend making the dish one day in advance - it tastes even better - and makes being the party host/ess a lot easier and more fun!
This is a wonderful recipe! It's easier to prepare than many other lamb shank recipies without compromising the end-product.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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