Brased Lamb Shanks in the DO
 

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Six Lamb Shanks 1-lb+
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Browned three at a time in hot olive oil
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Browned the Veggies 20-min.
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Added the Wine,Tomato past, water,chopped Rosemary, bundle of Thyme,and the Shanks
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3-hrs. later looking and smelling good
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Served over Giada's Mashed Potatoes that Jackie made with a Caesar Salad
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We invited our Friends and Neighbors over for this wonderful meal. I highly recommend it

Recipes:
http://www.foodnetwork.com/recipes/a...ipe/index.html

http://www.foodnetwork.com/recipes/g...ipe/index.html

Thanks for looking

Ross

Brother Ross, Brother Ross, Brother Ross!:clap::clap::clap:

Yes please Bossz!

Oh my gosh Ross... that's the best looking meal I've seen in a long time. I bet the shanks were fall off the bone tender. Once again, I wish I were your neighbor. :becky:
Looks fantastic!

Thanks Jeanie, those were fall off the bone wonderful

Ross

They look great ,nice and meaty as well.

Re: Brased Lamb Shanks in the DO
 

That is a great looking cook, nice job!

Sent from my Android phone.

Lamb is my favorite meat. Can't get no better than a=the little funkiness in it! Gamier the better! Great looking cook, gotta love the dutch oven.

Yet another home run! Looks like some very lucky and happy guests right there.

That is another classic down here, great job Ross.
BTW as a matter of interest, that coldnt be sold as lamb here.
It's too old, and would be hogget under our classification system.
I hate it because for some reason the ignorant unwashed have turned their nose up at hogget so it is hard to find.
It is gamier and stronger, and I much prefer it to lamb for many dishes and I just can't source any.
I think you buggers are snaffling it all!:mmph::laugh:

Is that meat from an older animal? I read that American lamb has just been bred a lot bigger than Australian for NZ lamb but maybe I'm wrong. I know the American vs. imported lamb I've seen puts the American lamb being way biger in size.

And I agree, I'd give my left pinky toe to be able to get old sheep or mutton here in Alabama. That gaminess is what I love about that meat.

Bit OT I know,
Leg of two tooth mutton whatever you call it.
Cut out the leg gland,the yellow hard lump.
Bury in dirt next to a campfire wrapped in alfoil.
Go fishing for 8 hours and dinner is ready.

USA class "lamb" to a far older age and commonly grain feed, which we won't do.
Hath
Btw, we have the worlds premium eating and wool sheepies so keep an eye out for it!
Get Ross to cook it for ya!:clap2:

I gotcha man, guess that is where all that extra fat comes in at is in the grain finishing instead of full time grass. And no doubt, Mr. Ross knows how to do it!

I'll say this - your cooks inspire me. Way to go!