Lamb Shank Curry and Ratatouille
Take your palate to the Mediterranean with this flavorful lamb curry and ratatouille!
Deglaze is a chef’s term for adding some liquid to a pan (usually wine) after sautéeing some meat or vegetables. This allows you to put in all the flavor and juices from the sautéed meat or vegetables back into the sauce. To deglaze, pour in the liquid of choice, scrape the bottom of the pan, and mix well with the liquid.