OK I know the controversy, and yes, this one will be lamb (although I grew up with beef).J
I'll be making a large amount for 25 guests who are feeling nostalgic. Normally I might think of braising lamb shanks and shredding the meat, using the drippings for gravy etc but I can't fathom dealing with that many shanks in my under-ventilated kitchen. So then there's the thought of using finely cubed shoulder, but now I hear many folks just have expectations of shepherd's pie being made with ground meat. What do you think? Should I braise a few shanks just for the gravy aspect? How much meat? There will be plenty of appies, salads and sides, but this is the main "hot" course.
Thanks so much.
Oh and any great recipes appreciated!
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