One of Lou's this one (including the photos). From Marcus Wareing's Perfection. Interesting concept for a cook book - he takes a simple dish and shows several techniques for how to cook to perfection. So...does it work....let's find out.....
Braise your Shank (ooh err)
The stock gets goings...
Thsi is known as a cartouche (getting the idea of the book?)
After braising for several hours
Stop playing with your food!
So - the verdict.
Lovely photos - shame about the food. It was nice - but not perfection. The lamb did not really pick up much flavour from the sauce - which itself was too liquidy. Possibly needed a bit longer - but we were hungry!