You can sub out 1 part vinegar to 3 parts water for the wine. My french aunt taught me that.
I like Tom Valenti's Lamb Shank recipe. Comes out great every time.
Cheers
irina
You can sub out 1 part vinegar to 3 parts water for the wine. My french aunt taught me that.
I like Tom Valenti's Lamb Shank recipe. Comes out great every time.
Cheers
irina
Yes! I catch something to correct, or add, in probably 75% of my posts. Seems odd that with all the tweaks/fixes around here, something so basic and useful as an Edit button has yet to be provided. (Disclaimer: I'm a computer dunce, so maybe adding one is more complex that it seems...yet so many other sites have one. Perplexing.) Sorry - a little off topic from lamb shanks.
Use good veg or beef broth, boiling some of it down to reduce and concentrate flavor. You could also add some demi glace for flavor, which typically does not include wine but read labels. You may have a local place that sells demi glace but if not, an online vendor is More Than Gourmet.
This recipe from Gourmet in 2009 is terrific. It takes a while to prep but is worth it. Lamb Shank Ragu with Grits
http://www.epicurious.com/recipes/food/views/Lamb-Shank-Ragu-with-Anson-Mills-Grits-355529
I don't know if you'll find it online, since it just came out, but in David Lebovitz's My Paris Kitchen there's a recipe for a lamb shank tagine that looks wonderful (haven't made it yet, but I definitely will) - no wine. Great book btw, if you feel like acquiring a new cookbook.
7 Comments
I like Tom Valenti's Lamb Shank recipe. Comes out great every time.
Cheers
irina
I like Tom Valenti's Lamb Shank recipe. Comes out great every time.
Cheers
irina
Wish we could revise our posts!
http://www.epicurious.com/recipes/food/views/Lamb-Shank-Ragu-with-Anson-Mills-Grits-355529