Autumn Lamb Braised in Beaujolais

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Autumn Lamb Braised in Beaujolais

Hi, I have cooked this a few times and we have always enjoyed it. I am looking for recipe ideas to cook for a large group of people(100) and I was wondering if anyone out there has given this a go using shanks instead of the leg and what time reductions they made. Many thanks

Lindsey, Food Editor

Lamb Shanks

Hello Michalaa 123

I would brown the shanks then add the wine and chopped herbs and bring it up a simmer, cover with the tent of foil and bake at 140C for 1.5 hours then follow the existing recipe, adding the browned vegetables etc. and cook for the further 1.5 hours but keeping the temperature at 140C.

Best wishes


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