On 8/11/2016 2:11 AM, sf wrote:
> On Wed, 10 Aug 2016 18:09:42 -0400, jmcquown >
> wrote:
>
>> Braised lamb shanks. I salted & peppered the shanks and browned them in
>> a very little corn oil. Sprinkled with dried rosemary. Deglazed the
>> pan with a splash of dry red wine, then added a little water, minced
>> onion and garlic. Covered and brought to a simmer. It will take a
>> couple of hours to cook until fork tender. I've got green vegetables
>> galore; I can't decide between brussels sprouts, zucchini, broccoli or
>> spinach. I haven't decided whether or not I want some sort of starch
>> with it. Maybe some egg noodles. Not essential.
>>
> Sounds delicious.
>
>
It was, thanks! I neglected to say I lightly sauteed the onion and
garlic in the oil before deglazing the pan and continuing on with the
braise. Quite tasty.

Jill