Try this Braised American Lamn Shank Recipe
Author: from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Prep Time: 20 Minutes
Total Time: 20 Minutes
Makes: 3/4 cup Servings
- 2 cups buttermilk
- 2 cups whole milk
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon fresh oregano, chopped
In a 2-quart saucepan, combine buttermilk, milk, chile powder, oregano and salt. Cook over low heat. Do not stir.
After 15 minutes, check temperature. Continue to check temperature every 2 minutes until it reaches 180ºF. When temperature is achieved, strain through a fine strainer; place in the refrigerator to cool.
Use as needed. Can be stored in the refrigerator for up to 5 days. Serve with this Braised Lamb Shank Recipe (click for recipe)
Recipe provided by the American Lamb Board