http://shadowcook.com/2008/10/13/tamasin-day-lewiss-braised-lamb-shank-with-rosemary-and-balsamic-vinegar/ Making Cookbook Recipes Work Sat, 10 Sep 2011 17:15:37 +0000 hourly 1 http://wordpress.com/ http://shadowcook.com/2008/10/13/tamasin-day-lewiss-braised-lamb-shank-with-rosemary-and-balsamic-vinegar/#comment-280 Wed, 19 Nov 2008 03:58:11 +0000 http://shadowcook.wordpress.com/?p=364#comment-280 Yes, but only after you’ve browned it. I’d put it on high for 5 hours.

]]> http://shadowcook.com/2008/10/13/tamasin-day-lewiss-braised-lamb-shank-with-rosemary-and-balsamic-vinegar/#comment-279 Wed, 19 Nov 2008 03:15:09 +0000 http://shadowcook.wordpress.com/?p=364#comment-279 Do you think I could do this in the slow cooker?

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