Slow-Braised Lamb Shanks
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Total: 2 hours
Servings: 5
Cost: $4.86 /serving
Author : Mark Bittman
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
In a large skillet, brown shankswell in oil; this will take as long as half anhour (you can cover the pan to avoidspattering). Sprinkle with salt and pepperas they cook.
Step 2
Lower the heat, pour off the excessfat, add the wine or stock. Simmer overlow heat for 1½ to 2 hours, covered,turning and adding water, about ¼ cup ata time, as necessary, until the meat isfalling of the bone.
Step 3
Cool. Take meat off the bone andreserve the liquid. When the liquid is cool,skim the fat and reserve the juice. Usemeat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.