Oh let me count the reasons I absolutely loved this Red Wine Braised Lamb Shanks with Butternut Squash from Cooking With Cocktail Rings blog.
There were hardly any hands on tasks in this recipe! You brown the lamb shanks, then brown butternut squash and carrots (I left out zucchini and celery), add in the wine, the broth (I used chicken instead of beef), and nest the lamb shanks in the mixture before letting the oven do the rest of the job.
Two and a half hours later, your kitchen will smell divine, and the meat will be beyond tender! I served the lamb shanks on top of chunky mashed potatoes with a side of salad, baguette, and a glass of red wine.
My friend Jazmin and I had a fabulous dinner with plenty of leftovers for a few more meals.
Why don't I braise meat more often?
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