Does anyone have a good recipe for braised lamb shanks that is not the typical rosemary and wine braise?
Does anyone have a good recipe for braised lamb shanks that is not the typical rosemary and wine braise?
life is too short to drink bad wine....
Stuart Levy
I’m a big fan of using a base of canned tomatoes & stock.
Chuck in some chickpeas and spinach, plus a bunch of mint, cumin, & whatever other middle eastern type spices you have handy.
Serve with pilau rice.
my name is Matt
For me, lamb shanks get treated to the other side of the mediterranean: tomatos, olives, capers, bacon, garlic, bay leaves. Or substitute saffron and golden raisins for the olives, capers and garlic...
Guy Washburn
Photography > www.guywashburn.com
“Instructions for living a life: Pay attention. Be astonished. Tell about it.”
– Mary Oliver
I'm clueless about meat, but this guy has lots of out-of-the-ordinary recipes: http://https://www.youtube.com/resul...ginrussia+lamb.
His main weakness is not flambeing with Armagnac. ;)
Moroccan.
Check out Paula Wolfert's "The Food of Morocco."
Martin
I didn't see that episode, but Bourdain did one, and it had to do with chicken, where this woman was doing this AMAZING, chicken saute of a whole bird where she roasted it via bathing it in olive oil with a spoon, and then she dumped this egg mixture into the oil and using the spatula was slapping the egg up onto the bird and coating it with the egg...amazing.
Martin
Zimmern has a tough stomach, but several times his eyes crossed a bit, color and expression drained from his face, and the words "texture... horrifying" stumbled out. Only the episode with two-week old stinky tofu got him really sick, but the Moroccan stale confit goat with old raw egg for breakfast was a close second.
When Zimmern originally pitched the show to the execs, he wanted it to be 80-90% living history tied together by some of the unique cooking of the areas. What they offered in return was "The Tums Show".
Used this recipe last week and was quite happy with how it turned out.
Yotam Ottolenghi’s one-pot wonders – recipes | Life and style | The Guardian
Larry Sampson
"Don’t buy upgrades, ride up grades."
Eddy Merckx
1) We get shanks cut in half by the store butcher. Usually 4-8 shanks. Big time planned over situation … no point in making a small quantity. Cutting in half prevents problems with pot size or shape. It also makes allocating for dinner and planned-overs easier.
2) Brown meat with cel / onion / carrot
3) Deglaze with chicken stock or wine. We normally use $8-10 / bottle Penfolds Shiraz.
4) Toss in a palm full of clove. 2 sticks Cinnamon, 3-4 star anise. Salt. A palm full of Peppercorns. I'm 5'7". TT might you half a palm full :)
5) Braise. Adjust liquid / salt as needed.
6) Pick shanks out and pour liquid through a china-cap.
7) Divvy up shanks into meals with braising liquid.
8) Put in fridge for overnight effect.
9) Freeze prepped meals and/or eat it!
10) –
11) Fry onion with evoo. Add celery and carrot if desired. Deglaze with a little wine (another option is deglaze with sherry) that you are going to drink with the meal. Add flour and butter to make a roux. Get it a little brown.
12) Stir in braising liquid to make sauce.
13) Warm meat in sauce.
14) Served over mashed po.
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