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
This recipe was so good my hubby and I went and bought an entire lamb for the freezer. Can't wait to try it again. I did use basalmic vinegar instead as I had no car to run out and buy saba but I will look for it to have on hand for next time. Thanks Chef John AS USUAL!
Needed to cook this longer.
I had never cooked lamb before, and thought this recipe sounded perfect for my first try. This is an awesome recipe, and the lamp turned out amazing! The meat was so tender it fell right off of the bone, and the flavor was absolutely delicious!
**I couldn't find Saba at the grocery store, so I used Fini Modena reduction of Balsamic Vinegar with Porcini Mushrooms. FANTASTIC!!
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!
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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