On Wed, 25 Feb 2004 17:16:05 -0000, "Rob" > wrote:

>I had "7 hour roasted lamb shank" in a french country style restaurant. It
>was superb - the meat looked dry but was actually very succulent - also
>amazingly tender (a bit like pulled pork).
>
>I've since tried repeating it at home - but most recipes are based on
>braising in a liquid. But the meat texture is not the same.
>
>Does anyone have a recipe or is it a question of putting the shanks in an
>oven for 7 hrs on the lowest heat setting!

We have done it as described in Richard Olney's "Simple French Food"
for years. We have never had to add liquid, probably because the
transparent lid on the Calphalon saute pan fits very well.

There is a half-cup of white wine in the pan, but almost all moisture
returns from the lid and keeps it from drying out completely.

All else is 3 TBS olive oil, salt, 15 to 20 cloves unpeeled garlic,
pepper.

Depending on how long it cooks, it does start falling off the bone
like pulled pork. Mashing the garlic through a strainer and stirring
with the pan juices makes a nice sauce.

It may be possible to roast it dry, but you will have to find out by
(sacrificial) testing in your own oven to find out. I would expect it
to get dry, but I am not a noted chef, nor do I play one on TV.

Good luck



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."