What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
Next time try browning the shanks really well first and maybe add some tomato paste that you cook down for a few minutes before deglazing with the wine - it’ll give you that deep color and umami your missing.
They were browned very nicely first. The appearance just didn’t survive the braise. there was definitely a lack of tomato paste.