Braised lamb shanks in red wine with herbes de Provence from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

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Notes about this recipe

  • mharriman on March 17, 2019

    The whole family loved this. This recipe needs a very large pot in order to “nestle in” the shanks between the vegetables and braising liquids. I used two 3 1/2 quart size Le Creuset pots for four 16 oz shanks and they fit perfectly, two in each pan. I used cotes du Rhône wine as suggested and it made a wonderful au jus with the chicken broth and herbs. After removing the pot lids at 90 minutes, I thought the shanks looked pretty much done cooking, so I only left them uncovered for 15 minutes. During the final 45 minutes of cooking, I boiled the potatoes and made the mashed potatoes (on page 99). Those needed much less melted butter ( about half the stick) and much much less ( a bare 1/4 cup) half and half. Served with steamed green beans and a romaine salad. A wonderful family meal when you have the time.

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