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Hard Cider-Braised Lamb Shanks

September/October 2009

Your rating: None Average: 4.3 (14 votes)

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...
Hard Cider-Braised Lamb Shanks Recipe

3 Reviews for Hard Cider-Braised Lamb Shanks

11/27/2013
Anonymous
Really tasty

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.

Easy to make
Comments
10/31/2010
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.

Comments
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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