Home Cooking

Saveur Lambshanks Remainder

Share:

More from Home Cooking

Home Cooking

Saveur Lambshanks Remainder

g
Galway1 | | Nov 15, 2007 06:08 AM

I made a braised lamb shanks dish from the Chicago edition of Saveur magazine.

I then saved the cooking liquid. I chilled the liquid and skimmed off the fat. It is now a gelee rather than a liquid. I would like to thin it with chicken stock and use it to make a risotto.

Am I crazy? Will this work?

Feedback