web analytics
Braised Lamb Shanks - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Braised Lamb Shanks

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Braised Lamb Shanks

    6 lamb shanks, about 1 1/4 pound each (or you could use 2 or 3 other sections of a lamb leg)

    olive oil for searing

    2 teaspoons crushed black peppercorns
    2 bay leaves
    2 quarts chicken vegetable stock
    1 bottle of hearty red wine, less a sip to make sure it's good
    2 heads garlic, halved crosswise
    6 celery stalks, diced chunky
    6 carrots, diced chunky
    1 large onion, cut in wedges
    1 cup thickly sliced mushrooms
    6 sprigs fresh rosemary

    Cook when your oven is in the 400 degree range (I think you could go lower but you do want it to simmer)

    Season the shanks with salt and freshly ground black pepper.
    Sear the shanks in batches on all sides until golden brown. Put all the shanks in a large high sided oven dish; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours. (be careful not to overcook as overstewing the meat can dry it out)

    Option: Remove the shanks and some vegetables and cover them with foil, keeping warm. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks with the vegetables and ladle the sauce over the lamb. Use heated plates and have some rosemary potatoes on the side!

    Makes 6 hearty servings.
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Braised Lamb Shanks

    ...mmmm makes my mouth water, we have a local pub in Adelaide that does the best lamb shanks

    ....just as well you didn't post pics or I would have dribbled over the keyboard
    Cheers
    Damon

    Build #1

    Build #2 (Current)

    Comment

    Working...
    X