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Home Cooking 1

Great Lamb Shank Technique

ElizabethS | Nov 29, 2009 10:23 AM

I made this Patricia Well's recipe (from the Paris Cookbook) after having it at a friends. I would never have roasted the shanks at 450F (then braise) but the results are fabulous - silky tender lamb and the shanks stay together well for presentation.

I added garlic and shallots to the liquid and next time will add vegetables/beans etc - my main reason for posting here is for the technique


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