Jarrets d’agneau braisés au vin rouge

Lamb Shanks Braised in Red Wine

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Why did I choose this dish? Simple – I love it! I think a lot of people feel the same way because it is delicious, easy to make and not too costly. The aromas that fill your kitchen are incredible, from the marinade right through to the roasting. Try to use herbs that are in season. In winter, use rosemary and thyme, for example, and in spring or summer, try herbes de Provence. If you are lucky enough to be able to pick fresh herbs, gently rub them in your hand before you throw them in the pot – this helps to release their essential oils. And don’t forget to enjoy the fragrance left on your hand – it is a special moment where time stops for a few seconds, and you are glad to be exactly where you are.

Ingredients

    Method