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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this several times, and love the complex warm flavors of the ginger, cumin and coriander.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?