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Saveur Lambshanks Remainder


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Saveur Lambshanks Remainder

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?

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