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Home Crab Stuffed Mushroom With Cilantro

Braised Lamb Shanks Recipe

Ingredients

How to make it

  • In a heavy pot, braise the lamb shanks on all sides, then add the most of the ingredients, except for the raspberries, making sure to mix the water with the jelly/jam til they are partially dissolved. Once the preserves are on their way to being melted, add the raspberries and cover. Bring to bubbling, then turn down to low/simmer. The shanks are done when the meat comes off the bone.
  • If you have time, refrigerate overnight to skim off fat the next day. If you dislike raspberry seeds, pour the sauce into a sieve prior to serving.

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The Cook

heogog Durham, NC

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