Slow-Braised Lamb Shanks

1. 1

   In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering).

2. 2

   Sprinkle with salt and pepper as they cook.

3. 3

   Lower the heat, pour off the excess fat, add the wine or stock.

4. 4

   Simmer over low heat for 1 1/2 to 2 hours, covered, turning and adding water, about 1/4 cup at a time, as necessary, until the meat is falling of the bone.

5. 5

   Cool.

6. 6

   Take meat off the bone and reserve the liquid.

7. 7

   When the liquid is cool, skim the fat and reserve the juice.

8. 8

   Use meat and juice in the following recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.