In this months Delicious Magazine there is a yummy recipe for braised lamb shank with a lemon, garlic and parsley gremolata. When I noticed the butcher has lamb shanks I knew we had to have it for sunday dinner. The gremolata complemented the lamb perfectly and the lamb literally fell off the bone. Next time I may try swapping the parsley with mint in the gremolata as I love mint with lamb.
I won't talk about the awful jam sponge pudding I made for pud. It was a bit of an experiment that didn't work. We ended up scraping the jam off and just eating that with the custard...which is a very underrated combination...
Sunday, February 17, 2008
Braised Lamb Shank
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A real winter warmer! Yum. As for the jam and custard, I'm not knocking it...
ReplyDeleteOooo this recipe looks delish. I love lamb shanks and your pic is making me hungy ;o)
ReplyDeleteMaria
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aforkfulofspaghetti - some times the most simple things in life are the most delicious!
ReplyDeletemaria - Thank you :)
Great looking take on lamb shanks - how delicious. I just ove the way the meat fals of the bone when lamb shanks are just right. Divine!
ReplyDeleteantonia - lamb is such a wonderful meat.
ReplyDelete