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Roast Lamb Shank
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! TIA |
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