There is nothing more comforting than cooking at home on a cold winter’s night to conjure the aromas and warmth of braised lamb from the oven.
The key to successful braising is in the browning of the meats and vegetables (i.e. cooking “low and slow”). Transforming an otherwise tough cut of meat into something flavourful and fall-off-the-bone tender is easier than you might think.
Lamb shanks can be purchased at most grocery stores or from your local butcher. They are best served on the bone, alongside your favourite mashed potato, risotto or polenta recipe. Cheers!
A graduate of Fanshawe’s Cook II Apprentice program, Chef Patrick Hersey worked in local fine dining, hotel and golf course restaurants before becoming faculty and coordinator of the Culinary Skills program 12 years ago. He is inspired by classical cuisine and the students he teaches, learning from each other to bring energy and creativity to the plate.
Welcome to the age of the "foodie".