Serious Eats: Recipes

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

[Photograph: Max Falkowitz]

As with most braises, you can make this all the night before and reheat it before serving. If you do, strain all the solids from the braising liquid so you can skim away the solid disk of fat that forms after a night in the refrigerator, then add the sauce back to the lamb and dried fruit in a Dutch oven to reheat in a 300° oven.

Printed from http://www.seriouseats.com/recipes/2011/04/braised-lamb-shanks-plums-apricots-ginger-tagine-recipe.html

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