Monday, 5 October 2009

Lamb Shanks

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!

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