A question about a recipe: Balsamic-Braised Lamb Shanks

I have a question about the recipe "Balsamic-Braised Lamb Shanks" from Cara Nicoletti. Would this cook in a tagine?

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Recipe question for: Balsamic-Braised Lamb Shanks

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Greenstuff
Greenstuff January 9, 2015

Absolutely! Why not?

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trampledbygeese
trampledbygeese January 9, 2015

Great news. Anything I need to change? I'm guessing it needs a lot less liquid in a tagine.

Greenstuff
Greenstuff January 9, 2015

That's what I was thinking too. But I often, for dishes like this, take out the meat and reduce the sauce at the end, so as long as your tagine isn't going to bubble over, I wouldn't worry too much about the exact amount of liquid. Let me know how it goes--I may try it as well.

Susan W
Susan W January 9, 2015

Just to toss in my 2¢, it's a great recipe. I don't think I've tried a recipe from Cara that I haven't loved.

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