Would this cook in a tagine?

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Balsamic-Braised Lamb Shanks
Recipe question for: Balsamic-Braised Lamb Shanks

4 Comments

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.
 
Greenstuff January 9, 2015
Absolutely! Why not?
 
trampledbygeese January 9, 2015
Great news. Anything I need to change? I'm guessing it needs a lot less liquid in a tagine.
 
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.
 
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