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I scaled this back for 3 lamb shanks but got confused in step 3 as I usually cook as 1 pot and added 3/4 cup of chicken stock (which was for the couscous) and then once reading properly went OH BUGGER but soldiered on and covered the shanks with water and as there was so much liquid I initially simmered for the first hour and half with the lid askew to reduce the liquid and after 2 hours the lamb was definately falling off the bone so removed and tented in alfoil and put the sauce up to full boil to reduce for 5 minutes and then added a slurry of cornflour/sornstarch and water to thicken the sauce but it was still thin but served and it was delicious with sweetness of the couscous. The only changes I made was to add sweet basil to my bouquet garni and I omitted mint from the couscous. Thank you MarraMamba for a delicious lamb shank recipe, made for Everyday A Holiday.