Comments on: Sour Cherry Braised Lamb Shanks

By: Kristen

Kristen — Thu, 10 May 2007 00:22:10 +0000

What a fantastic combo of flavors. Oh wow!

By: Danielle

Danielle — Wed, 09 May 2007 14:21:21 +0000

Ellie – When our cherries are ready, we jam ‘em, jar ‘em, freeze ‘em… do everything we can think of to make the bounty last all year.

Brilynn – Sour cherry syrup is great! Oh, you’re inspiring me to make sour cherry soda this year.

Steamy Kitchen – No, I haven’t, but it sounds like just my sort of thing. Please post a recipe, and I’ll definitely try it out!

By: Steamy Kitchen

Steamy Kitchen — Wed, 09 May 2007 05:04:43 +0000

Have you ever tried Cherry Rice? Its Persian and perfect recipe to make with your jam. I usually make it with middle eastern jarred sour cherries. Don’t have recipe posted yet – I’ll work on it!

By: Brilynn

Brilynn — Tue, 08 May 2007 15:22:00 +0000

Great combination! I love pairing fruits with meat. We have a few sour cherry trees in the backyard, last year was the first time I did anything with them and made sour cherry syrup.

By: Ari (Baking and Books)

Ari (Baking and Books) — Tue, 08 May 2007 13:46:12 +0000

This looks so succulent and delicious!

By: Mary

Mary — Tue, 08 May 2007 12:29:56 +0000

I want to eat this for dinner.

By: Ellie

Ellie — Tue, 08 May 2007 10:53:05 +0000

Ooooooooh, my mouth is watering like crazy – those lamb shanks look so moist! Alas, no cherries here for another 6 months – sour or otherwise :(