Quote:
Originally Posted by montsnmags
I just slow-cooked two, big, frenched lamb-shanks (with stock, red wine, carrots, celery, garlic, tomato paste, rosemary & cannellini beans)...well, I'm still slow-cooking...after six hours, it still needs another 15 minutes to let the recently-added beans warm through.
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That sounds really good! I wish I could find a lamb recipe that my wife will like. I've tried at least a dozen and she still says 'Yuck! Lamb again!'
Do you think it would help if I remove the head?
Stitchawl