Recipe by Chef John
"If you're looking for a foolproof, wintry braised meat dish, this is virtually impossible to screw up! The only way to screw this up is to undercook the meat. The sauce has no thickeners, just pure 100% natural goodness."
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freshly ground black pepper
chopped fresh rosemary
We bought lamb shanks because they looked delicious and was something new. When we got home, we realized that we had no idea how to cook them! Followed this recipe and it worked out great! We did substitute regular balsamic vinegar for the saba and was still delicious. I can only imagine how good it could be with it!
Needed to cook this longer.
Made this for our monthly cook club and it was a big big hit. Even my buddy who said "I don't like lamb" loved it. When they showed up at the house the smell made him a believer. LOL. Also just a note I followed the recipe to the letter and it turned out perfectly. Cooking it until it was really tender was the key. ;)
Now, I just need a couple more recipes to use up the other 2/3 of a bottle of Saba. heh.
Thanks Chef John. Keep those great recipes coming.
* Percent Daily Values are based on a 2,000 calorie diet.
Saba-Braised Lamb Shanks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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