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Lamb Shanks (Read 206 times)
 
Aug 2nd, 2019 at 8:11pm

Bear   Offline
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The son arrived this afternoon for a few days so decided on a simple lamb shanks in red wine.

Started with browning the shanks in dripping, cut and fried two medium onions and cut two large carrots.

Threw the onions, carrots and 1 1/2 bottles of red, 1 litre of chicken stock and then four large shanks.

Set the oven to 160c and put the french oven in and left it four five hours. Removed the shanks covered to keep warm and reduced the stock. Made a nice, tasty sauce. Couple of bags heading for the freezer. Dam nice meal and one shank to munch on tomorrow. Cheers Robert

 
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Reply #1 - Aug 3rd, 2019 at 6:58am

TBF   Offline
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That gravy looks nice and rich Bear.
Can't believe that we are into August and I haven't cooked lamb shanks yet this winter.
Note to self.
 

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Reply #2 - Aug 3rd, 2019 at 7:25am

Cactus   Offline
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Very good Robert,
One of the best  cuts on lamb. Cooked them at Broke some years ago they went over very well.
 

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Reply #3 - Aug 3rd, 2019 at 2:12pm

Chally   Offline
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Very nice; love lamb shanks.
 
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Reply #4 - Aug 3rd, 2019 at 2:20pm

Derek   Offline
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Wow, they look good.  I love lamb shanks and often when we eat out if they are on the menu then I will have them.

Cooked some in a vindaloo curry sauce for our last trip south.  Used the Weber.
 

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