Braised Lamb Shanks with Red Wine

The way the sauce reduces in this recipe to a sweet, sticky mix is pure comfort on those cold winter nights. Make sure you cook the shanks until the meat is almost falling off the bone and the sauce is reduced to get the perfect texture for this dish. The secret to success is balsamic vinegar — it makes the sauce taste fantastic.

Braised Lamb Shanks with Red Wine

COMMENTS

Comments are closed.