So here we are, halfway through the 2018 Cookery Project. The final dish for this segment is Slow Cooked Lamb Shanks in Red Wine. Lots of red wine—a full 750 ml bottle of Garnacha de Fuego. The recipe comes from a site called Genius Kitchen, but there was no admissions exam, so I figured I could sneak by.
You brown the lamb shanks in a big frying pan, then put them in a lidded casserole dish to keep warm. Then you put chopped carrots, onions, and garlic in the pan, add some rosemary and bay leaves, and cook them long enough to get that slightly glazed, caramelized look. That’s when you add the red wine, some beef stock, and brown sugar. Bringing it to a low boil, and pour it over the lamb shanks in the casserole dish.
I cooked it for three hours at 325°. The meat just fell off the bone, which is exactly what it was supposed to do.
Not a classic meal, but good enough.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.