Ingredients
6 lamb shanks (3/4 to 1 lb. each)
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 cup dry white vermouth, preferably Vya or Noilly Pratt
2 bay leaves
2 heads garlic, separated into cloves (unpeeled)
2 tsp. fresh lemon juice; more as needed
1/4 cup chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)
Fine Cooking
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Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 cup dry white vermouth, preferably Vya or Noilly Pratt
2 bay leaves
2 heads garlic, separated into cloves (unpeeled)
2 tsp. fresh lemon juice; more as needed
1/4 cup chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)
Description
The Inspiration For My Recipe Comes From Richard Olney’s Simple French Food, Where The Shanks And Garlic Are Cooked With Nothing More Than A Bit Of Water. I’ve Updated Olney’s Version By Adding Dry White Vermouth And A Few Bay Leaves To Give The Bra
Fine Cooking
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