Ingredients
2 lamb shanks, about 1 pound each
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup good white wine or stock
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Italian pasta organized by shape — which sauce belongs with which pasta
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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). Sprinkle with salt and pepper as they cook. Lower the heat, pour off the excess fat, add the wine or stock. 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. Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes.