The shanks is from Jay Spring Lambs over at Kamloop. They are so much more superior to the New Zealand vacpacks. I braised them with cumin, fennel, cinnamon, cloves, raisin, carrots, onion, salt and pepper, garlic and chicken stock. First time I used this combination and I think it is the best I have even done.
Friday, June 23, 2006
Lamb Shanks
The shanks is from Jay Spring Lambs over at Kamloop. They are so much more superior to the New Zealand vacpacks. I braised them with cumin, fennel, cinnamon, cloves, raisin, carrots, onion, salt and pepper, garlic and chicken stock. First time I used this combination and I think it is the best I have even done.
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