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Make Ahead Tips
The lamb is even better made a day or more ahead. Prepare the recipe through the step of reducing the sauce, then return the lamb to its sauce and refrigerate, covered, for up to five days or freeze for up to three months. To serve, reheat the lamb shanks in their sauce, and stir in the cilantro and toasted cumin.
I have made this several times, and love the complex warm flavors of the ginger, cumin and coriander.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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