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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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Braised Lamb Shanks

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  • 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

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