Last month I had the world's greatest lamb shanks at a pub in London's west end.
Now I need to either learn to cook it or get a punch card for flights from Minneapolis to London. The two main issues with recreation are:
1) Locating quality lamb in Minnesota. Does anyone happen to know if there's a decent source in Minneapolis, or if I should just buy a whole lamb direct from a farm?
2) The braising sauce was clutch, but I don't really know what was in it. Any suggestions for a good lamb braising sauce?
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