BTW, I was tagged by Ning of Heart...Braised Lamb Shank with Sherry Blackberry Sauce
After having enjoyed a rack of lamb and remembering how much I love lamb, I needed more. This time, I opted for a different cut of meat, one of my favorites: the shank! I wanted to continue experimenting with “darker” sauces paired with lamb, so today, I have a Braised Lamb Shank with Sherry Blackberry Sauce.
This was a very hearty meal. Given the beautiful, spring-time weather, it almost seemed a bit too heavy, but this is also when you get the best lamb, so I got over this dilemma pretty quickly. The meat was fall apart tender, rich in flavor, and infused with the dark flavors of the sauce. The sauce, at a high level, was a reduction of the braising liquid, but there was more to it in addition to the full, hearty flavors imparted by the lamb. The other major players: sherry (but a tawny port would be preferable–I thought I had some handy…woops), paired with the dark, tart
