Lamb shanks Provençal with Cabernet and dried mushrooms from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Delys77 on October 20, 2014

    This is a very easy rendition of braised lamb shanks. Mine were very large so I went with just four, but left all the other ingredients the same. The final result did serve 6 if accompanied by a starch (in my case basmati with orzo from Jerusalem). I also cut by carrots in a large rough chop as the baton seemed unnecessarily fiddly. On the whole the dish comes together very easily and is exceptionally good. I ended up using about 1.5 tb of cornstarch to thicken. I actually removed the shanks, thickened the sauce, then put the shanks back in. Delicious.

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