Lamb shanks with caramelized onions, from NY Times
I’m planning to make this today, but the recipe calls for cooking the shanks in the oven for two hours at 275 degrees. I’ve never cooked meat at such a low heat…pardon the dumb question, but is this safe? Thanks. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude