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Chalfont, Pennsylvania

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Reviewed Braised and Roasted Domestic Lamb Shanks with Gorgonzola Crust, Sweet Corn-Tomato Risotto, and Lamb Braising Juices

Sep 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best lamb I ever cooked! Instead of olives I used mushrooms, and when the lamb was tender, I took it out of sauce & then I thickened the sauce with a little corn starch mixed with water, and some grated Parmasian cheese. Instead of the risoto, potato wedges & mixed veggies went great. ""

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