Something I’ve been working on recently, it’s getting there.

Soak some beans.

Get a couple of lamb shanks in an oven proof saucepan with some lamb stock and cook on a low heat til it’s coming of the bone.

When they’re done, reduce some red wine in a separate pan and add the stock from the meat pan to reduce down as much as your dare.

While that’s going on pull the lamb and roughly shred.

Finley chop some red onions and cook off, and then add the beans and reduced stock. Now you can taste the stock with the beans you may want to reduce it a little further, as the beans can carry a lot of flavour. Add the lamb. Season with plenty of salt and pepper, mix well. Serve with green veg and a bottle of Bonterra Zifandel.
( Ring Of Fire A petty, drooling belming butthurt retard., Fri 29 Jun 2012, 18:19, 2 replies)

Sounds good,
but I'd just soften the onions off first thing, then get the wine straight onto the shanks for the whole of the cooking period- adds to the flavour of the gravy to have onions and wine mingling with the meat for a few hours.
(Skeuomorph, Fri 29 Jun 2012, 21:39, closed)

I like to keep the clarity of the flavours, rather than have a homogenised taste.
( Ring Of Fire A petty, drooling belming butthurt retard., Sun 1 Jul 2012, 12:13, closed)