When I'm feeling especially lazy, and in need of a treat, I pick up boil-in-the-bag lamb-shanks from the local supermarket. The resulting fall-off-the-bone and dissolve-in-the-mouth lamb shanks and mint gravy are delicious.
I've tried replicating this in a casserole dish, but so far haven't come close.
Would anybody care to share a few tips for the perfect casserole lamb?
It doesn't have to be a mint gravy - it's more the tenderness and flavour of the lamb that I like (I use the gravy to make the veges taste good).
I've tried replicating this in a casserole dish, but so far haven't come close.
Would anybody care to share a few tips for the perfect casserole lamb?
It doesn't have to be a mint gravy - it's more the tenderness and flavour of the lamb that I like (I use the gravy to make the veges taste good).