Braised Lamb Shanks with Rosemary
Website
Source URL: www.epicurious.com
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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Tasty dish and mostly hands off. I halved the recipe, used whole canned tomatoes, thickened the sauce by boiling it down and blending with the immersion blender (without the meat), then added meat back in and cooked 10-15 minutes longer. It was fall off the bone tender and sauce was great. Served over cauliflower mash.