Braised Lamb Shanks with Cranberries and Red Wine

August 25, 2011


I don’t know what we were thinking, batch cooking this in the middle of the summer. Especially since the initial plan was to make something “light.” It felt kind of like Thanksgiving dinner every night of the week. Light it ain’t. But it is delicious, and will make your home smell fantastic. Although admittedly, I’d wait until fall to make it again.

The Braised Lamb Shank recipe is straight from, of all places, BC Liquor Store’s magazine, “Taste.” Perhaps that’s their way of targeting the female demographic? A magazine full of tasty recipes and food porn? Each requiring booze, of course.

Not that I’m complaining – the recipe turned out great, after it was primalized. Which in this case was simple – just brown the shanks minus the flour. Also, reducing the sauce isn’t necessary – I’m used to flourless, runny sauces by now. They taste great just as they are, and most times the reduction process just isn’t worth the hassle. Served with Brussels sprouts. Enjoy!


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{ 2 comments… read them below or add one }

julie August 26, 2011 at 2:42 PM

I think creuset ware was invented for the purpose of making this dish!


[email protected] August 26, 2011 at 7:28 PM

I don’t know what I’d do without it!


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