Monday, September 29, 2008

What's for Dinner? LindySez Slow Cooked Lamb Shanks YUMMY!


OMG - what a marvelous dinner we had last night. If you have never done a slow-braise, LindySez you need to try it. It is so easy and delicious to prepare and serve. Great for a dinner party because you can make it in advance, even days in advance. You also have so many choices about how you prepare it, slow cook in the oven, slow cook on top of the stove, throw it into a crock-pot or even make it in a third of the time by using a pressure cooker. LindySez the pressure cooker is one of her favs...it keeps the meat so moist, but all cooking methods give you a tender, fall off the bone, unami in the mouth...happy happy tummy dinner. And it's perfect for these days when the weather is getting cooler and cooler.

To start you need some meaty lamb shanks, don't have the butcher cut them or anything...just get the shanks and start cooking. Here's a great recipe for you to try.



Braised Rosemary Lemon Lamb Shanks

4 lamb shanks
Salt and pepper
2 tablespoons extra virgin olive oil
1 lemon, thinly sliced seeds removed
8 cloves garlic, sliced
4 large fresh tomatoes, peeled, seeded and coarsly chopped (canned tomatoes are o.k.)
1 1/2 cups white wine
1 1/2 cups chicken stock
2 sprigs fresh rosemary
Large pinch herbs de Provence
2 teaspoons cornstarch mixed with 2 teaspoons water

Preparation

Seaon the lamb with salt and pepper. Heat the oil in a large Dutch oven, and brown the shanks well on all sides, you may need to do this in batches. Cause you know what happens when you crowd the meat, it steams rather then browns and we want brown. OK once the shanks are browned, remove them to a plate and lower the heat under the pot. Add the lemon slices and let them just start to brown, then add the garlic, tomatoes, white wine, chicken stock, rosemary sprigs and and the herbs de Provence. Bring to a simmr; cover and cook "slowly" on top of the stove for 3 hours, or in a 325 degree oven for 3 hours or in your crock-pot all day on low OR in your pressure cooker, for about 1 hour. After your cooking method is done, remove the rosemary sprigs...all of the leaves will have fallen off...and take the lamb shanks out and put them on a platter, cover them with some foil and put them into a warm oven to stay warm while you make the sauce. Pour the cornstach slurry into the simmering liquid and stir until the sauce thickens. Serve the shanks and the sauce over some yummy Polenta, or mashed taters or noodles.

LindySez, enjoy in good health.

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