- Mar 13, 2014
- Reaction score
If you want to lighten the flavour a bit you can use chicken stock. I just use mutton stock because of course it's lamb and I look to intensify the lamb flavour. That being said, you won't even notice the mutton stock because the wine pretty much takes over (I generally use almost a whole bottle) and gives it a savory, slightly sweet rustic flavour after all the alcohol burns off. When you braise meat for long periods of time at a low temp as in this recipe you're actually using the braising liquid and the vegetables therein to imbue the meat with a certain flavour and give it richness. Lamb is by nature fatty so by browning the outside first you're essentially sealing in all of that moisture while the flavour from the liquid slowly soaks in and augments it as it cooks. At the same time, excess fat renders off and joins with the braising liquid and helps to further lock in flavour and produces a perfect base for making gravy with a thickening agent like flour/maizena.I think [MENTION=27772]Greg Bester[/MENTION] is going to be very welcome here on Carb, wow. Greg, if I might ask, how's the "mutton" flavour on those shanks? I am a massive lamb fan, but wife...not so much. She hates that overbearing mutton flavour that sometimes comes with a mutton/lamb dish and it only gets worse when I try to "cook it out", for some reason. This sounds wonderful, specially with Christmas coming up, and I might consider it actually!
In my experience, you either love lamb or you don't. You can't really get away from the core taste. But when the meat melts off the bone like butter without drying out with the perfect meat to fat ratio and you pair it with the garlic herb mash, it's really difficult to not enjoy it if you're a meat eater. It's just too good!