Lamb Shanks
Doing lamb for lunch, just put it in the oven. Recipies etc said to braise the shanks and then cover in stock / wine before popping the oven, all well and good.
I'm only doing two shanks and our casserole dish is HUGE, therefore there is quite a lot spare room. I've had to put 3pts of stock in and 375ml of red wince, just to get near to the top of the shanks - is this right?
Posted By: Jacksons_Twelfth on March 30th 2014 at 09:24:35
Message Thread
- Lamb Shanks (General Chat) - Jacksons_Twelfth, Mar 30, 09:24:35
- Tesco finest lamb shanks (General Chat) - Surrey Yella, Mar 30, 13:41:49
- Jamie Oliver wraps them (Shanks that is) in foil parcels containing wine etc. Always works (General Chat) - trustsec, Mar 30, 10:49:53
- Poor lambs, watch lambing live and that should put you off eating the little darlings. (n/m) (General Chat) - ghost of hucks, Mar 30, 10:09:08
- they will be fine just check every 40 mins they dont dry out (n/m) (General Chat) - colincanary, Mar 30, 09:52:14
- Not really, it'll work but you'll waste a lot of wine (n/m) (General Chat) - Tony Martin, Mar 30, 09:51:57
- fuck knows (General Chat) - ghostof barry butler, Mar 30, 09:29:27
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