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9 people found this helpful
slow cooking at its best - 7 1/2 hour lamb shanks
on 13 November 2012
I completely disagree with the previous review. I bought this book as I am a huge James Martin fan and watch Saturday Kitchen every week. I have cooked the 'Lamb shanks braised in red wine' on page 133 and this is a classic example of slow cooking. It took 15-20 minutes to prepare the ingredients, brown the lamb shanks and shallots (I used these rather than baby onions as they taste so much sweeter), then add the stock and herbs. I then spent a wonderfully relaxing 7 1/2 hours (just under the 8 hours recommended as the lamb was perfectly done by then)at home with my family with the occasional look in the oven to baste the meat. The lamb was absolutely delicious - slow cooking at its best!