Braised Lamb Shanks with Chanterelle-Sausage Crust and Mashed Brussels Sprouts
In this recipe from Chef Brittany Baldwin, lamb shanks are first braised in a porcini-infused broth, then coated with a chanterelle-sausage mixture and simmered in the cooking liquid. If you can't find a mild lamb sausage, use ground lamb instead, and be sure to season it with salt and pepper.
Average Customer Rating:
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Braised Lamb Shanks with Chanterelle-Sausage Crust and Mashed Brussels Sprouts
Review 1 for Braised Lamb Shanks with Chanterelle-Sausage Crust and Mashed Brussels Sprouts
SouthernDarling
April 1, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Took forever & was bland
April 1, 2013
Essentially, this meal was a lot of bland meat on top of more meat. It took forever to make. I think the timing from start to finish was 3 hours, which I wouldn't mind if it blew me away. I recommend nixing the "chanterelle-sausage mixture" on the outside and simply making the braised lamb shanks with the mashed brussels sprouts. The lamb shanks and mashed brussel sprouts were lovely.
Cons: Complicated, Taste, Cost, Lengthy, Appearance