I made this recipe exactly as written and the smell was amazing, causing me to nibble a bit as it cooked. The sauce is the most amazing melding of flavors. I served it over mashed rutabagas, and the contrast of sweet and bitter was quite good.
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.
4 Reviews for Hard Cider-Braised Lamb Shanks
Tried these and they were the lamb version of short ribs - fall off the bone tender. I removed the silver skin. Put the flour, salt and pepper with the shanks in a plastic bag and shook to cover. Hornsby's hard crisp cider was just perfect for these. 8 shallots were enough for me, but everything else was as written and the result was delicious.
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.
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.