Food

A place to share what you're cooking and eating on Farcaster.

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Sear in Dutch oven, braise for 3 hours, then remove shanks to sheet pan and take braising liquid and mirepoix and blend in batches. Thicken / thin sauce as needed in a pan. Re-assemble shanks and sauce on serving platter, keep the rest of the sauce warm.

Dank af. Do you braise them first and then slow cook? I’ve never done that

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Purée the braising liquid and mix with a roux

did you transfer them to tomato soup from stew or what happened

Ok... Even Ramsay himself

Slow braised to perfection I'm sure to celebrate 500k (just noticed)!

Half way to 1 mil!

Looks great! I've tried lamb before but never like that

Mexicans always eat lamb or goat 😂

This lamb shanks looks absolutely mouthwatering! I can almost taste the flavours. Can't wait to give it a try!