Lamb Shanks Braised in Red Wine with Herbes de Provence
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Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV
For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.
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WHY THIS RECIPE WORKS
Braising lamb shanks turns this richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb all too often leads to a greasy sauce. We avoid this pitfall by trimming the shanks well and then browning them be...