Thursday, October 13, 2011

Lamb Shanks on a Weeknight?

I used to think that Lamb Shanks wouldn't work on a weeknight since it takes such a long time to cook. Then I found this recipe which only requires about an hour and a half of braising so weeknight Lamb Shanks it is. I think the reason it doesn't take as long is cuz I'm only cooking 2 shanks and the less there is to cook, the less time it takes. The meat was falling-off-the-bone tender and really flavorful from the tomatoes and marjoram. As usual, I skipped the celery since neither of us like it and used beef broth instead of the bouillon cubes. YUMMY weeknight dinner!

1 comment:

Food Gal said...

90 minutes is not bad at all. Those look so tender, too.

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