Braised Lamb Shanks with Ras el Hanout
Appears in Cook's Illustrated January/February 1995
WHY THIS RECIPE WORKS
For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the di...