Oh dear. I don’t know what went wrong but in my experience of slowing cooking I have learnt not to over complicate the the liquid because you can always adjust that at the end to balance out flavours.
She says not to use an expensive wine. That’s wrong because chefs/cooks will tell you to use a wine that you enjoy drinking. Using the wrong wine can leave it tasting like vinegar.
I don’t know why the lamb would be dry if you used a slow cooker but if you used the oven then yeah that can happen.
Let’s unpack this. Did you put water or stock in there with the shanks? Did you fry the veg first? Did you fry the shanks off?
Ps. I was not sketchy. I was the one saying go for it.
Followed this almost to the letter. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/ But in order of questions asked Stock, Yes and yes. And I know you werent. Everyone else was.
Oh dear. I don’t know what went wrong but in my experience of slowing cooking I have learnt not to over complicate the the liquid because you can always adjust that at the end to balance out flavours.
She says not to use an expensive wine. That’s wrong because chefs/cooks will tell you to use a wine that you enjoy drinking. Using the wrong wine can leave it tasting like vinegar.
I don’t know why the lamb would be dry if you used a slow cooker but if you used the oven then yeah that can happen.