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French Culinary Institute
4
Medium
3 hr
By French Culinary Institute
Published 2021
Prepare your mise en place.
Preheat the oven to 149°C–162°C (300°F–325°F).
Using a chef’s knife, trim the lamb shanks of excess fat, leaving a thin layer covering the shank. Season with salt and pepper to taste.
Heat the olive oil in a sautoir over