On 12/3/2013 8:26 PM, Janet Wilder wrote:
> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
> like to see how others do this.
>
> Anyone have a recipe they'd like to share?

Not a recipe, more a method. Brown the shanks in oil with onion and
garlic. Deglaze the pan with red wine. Add stock and braise the lamb
shanks and vegetables with some herbs until tender. I wing it.

Jill