Hard Cider-Braised Lamb Shanks

From EatingWell: September/October 2009

Serve these succulent braised lamb shanks dressed in a savory apple-shallot sauce for a special fall supper. The shank, a tougher cut of meat from the top of the leg, becomes fall-off-the-bone tender after simmering in hard cider. Don’t skimp on the shallots: peeling 12 of them takes some time, but they are the base for the rich sauce. Serve over mashed rutabaga or potatoes.

READER'S COMMENT:

"I used unpasteurized apple cider, which probably ended up making the recipe too sweet (and I usually liek sweet with meat). I thought about adding a knob of peeled fresh ginger to spice it up, but I chose to go with the recipe as written...

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2 Reviews for Hard Cider-Braised Lamb Shanks

11/01/2010

Anonymous

I used unpasteurized apple cider, which probably ended up making the recipe too sweet (and I usually liek sweet with meat). I thought about adding a knob of peeled fresh ginger to spice it up, but I chose to go with the recipe as written (other than using slightly fermented apple cider).

Agree with previous reviewer - the stem of rosemary definitely needs to go into a bouquet garni bag - otherwise, it falls apart and the needles remain in the sauce.

Won't be making this again.

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10/03/2009

Anonymous

The sauce that this makes is incredible. I used an apple Hard Cider that I found at the grocery store. Next time I would either put the rosemary in a bouquet garni or just mince it before throwing it in.

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