Thursday, August 6, 2015

Repeat Lamb

Braised lamb shanks with mustard and mint

I've done this before.  See the link for details. Nancy likes this quite a bit  so here it is again.. The shanks are more expensive than our usual fare, but sometimes a little luxury is necessary.

The directions for this variation: Heat oven to 350F 
1) Brown shanks in a dutch oven and remove to a plate
2) Chop an onion and cook until soft, add 1 or 2 clove of chopped garlic
3) Deglaze pan with 1/2+ cup wine and 1/2 cup broth (chicken or beef) and 1 TBLS of mustard
4) Return shanks to pan and cover with a cup or so of chopped fresh mint (ours garden is full)
5) Cook about 2 1/2 hours.  Check after 1 1/2 hours and add water if braising liquid is low.
6) Sprinkle some fresh chopped mint over the shanks

Add some veggies or a nice salad.

1 comment:

Nancy McCarroll said...

Oh, my. They were delicious 🍴💥