Lamb Shanks

Doing lamb for lunch, just put it in the oven. Recipies etc said to braise the shanks and then cover in stock / wine before popping the oven, all well and good.

I'm only doing two shanks and our casserole dish is HUGE, therefore there is quite a lot spare room. I've had to put 3pts of stock in and 375ml of red wince, just to get near to the top of the shanks - is this right?

Posted By: Jacksons_Twelfth, Mar 30, 09:24:35