On Sun, 15 Apr 2007 15:02:47 -0400, Dave Smith
> wrote:

>
>Koko wrote:
>>
>> I bought some yesterday. I've never made them before.
>> I do remember something about slow cooking them.
>> Any suggestions as to with what.
>>
>
>They need be browned and slowly braised Check out the recipe I posted to
>the RFC web site for Lamb Shanks with caramelized onions. It is probably
>the best recipe I have ever come across.
>If it sounds like too much hassle or you don't like some of the seasonings
>used, just brown them, keep them warm while you fry up some onion and
>garlic and then return them to the pan with some beef stock and a can of
>diced tomatoes and simmer them. I prefer to do them in the oven, about 2
>1/2- 3 hours at 325F should give them time to absorb some flavour and
>soften up. You can reduce the juice for a nice sauce.

No, it's not too much of a hassle, it looks really good. I like the
photo included with the recipe on the web site. Good shot.

I think the caramelized onions will go well with other dishes also.

Thank you for your help.

Koko
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