Home Cooking

stewed lamb shank--now what?


Home Cooking 5

stewed lamb shank--now what?

toodie jane | Jul 13, 2006 02:44 AM

I put a hefty shank in my LC pot with some wine, water, a whole head of garlic, an onion, S&P, thyme and marjoram. Let it cook all day at 200. The defatted juice is lovely, the veggies melted, but now what to do with it? Doesn't feel like the right time of year for stew or soup. Maybe over a cheesey polenta?

Any "different" ideas on how to finish this? I can do this tomorrow, or freeze it for later in the week.


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