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Provencal Braising

Braised Lamb Shanks Provencal from All About Braising


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Braised Lamb Shanks Provencal from All About Braising

Carb Lover | | Sep 9, 2006 07:53 AM

On the "what are you cooking over labor day weekend" thread, I mentioned that I would be attempting braised lamb shanks from All About Braising by Molly Stevens. Maillard asked me to report back, and I'm here to say that it was a success! Sorry I don't have a photo, but I got caught up in the moment and in eating it.

Here's a link to the recipe online (scroll to bottom): http://www.ocregister.com/ocr/2005/02...

I just purchased this cookbook so this was my very first recipe. I preseasoned the shanks w/ S&P a couple days before. I only made two meaty shanks in my All-Clad skillet so cut the ingredients by 1/2 to 2/3. I used water instead of chicken broth. Overall, it came out really well. The meat was melting and rich, and the musty gamey quality was offset by the bright, acidic Provencal sauce. I really liked the addition of lemon segments and Nicoise olives. Served w/ couscous and sauteed zucchini and yellow squash w/ fresh mint.

Overall, the recipe was well-formatted so that it's easy to follow step by step. Written in a standard, basic way, I sorta wish it had a little more descriptive detail and flourish. The intro in the book is very thorough and discusses braising technique and equipment in detail; I need to read it more carefully. Can't wait to cook more from this now that it permanently feels like fall...

My butcher asked me if I wanted the bone of the shank cracked, and not really sure, I said yes. Didn't look as pretty for presentation, but I thought it might enhance the sauce w/ the marrow more exposed. Which way do you prefer and why?

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