|On the bottom left is a bouquet garni. I put fresh rosemary, parsley, thyme, and sage |
in a little cheesecloth and tied it before adding to the stock.
4 lamb (pork or veal) shanks
2 sprigs fresh rosemary (or 1 tsp. dried)
2 sprigs fresh thyme (or 1 tsp. dried)
1 dry bay leaf
About 1/2 cup flour for dredging the shanks
1/2 cup vegetable oil, plus 1 Tbsp. butter
1 carrot, peeled and diced
1 stalk celery, diced
1 onion, diced
2 cloves garlic, smashed and rough chopped
4 Tbsp. tomato paste (or 1 28 oz. can crushed tomatoes juice and all)
1 cup dry white wine (or red if you don't have any white)
2-3 cups chicken stock (homemade is great, but store bought broth works well, too. I used beef broth the last time I made it as I didn't have any chicken on hand.)
3 Tbsp. flat-leaf parsley
1 Tbsp. lemon zest
|Lamb shanks dredged in flour.|
Pat the shanks dry with a paper towel (All meats brown better if they are dry to start.) Liberally salt and pepper the shanks. Dredge in flour. Shake off excess. In a large Dutch oven or roasting pan, heat vegetable oil and 1 Tbsp. butter until bubbling hot. Brown all sides of the shanks, about 3 minutes per side. Brown 2 shanks at a time so the oil temperature stays nice and hot. Remove browned shanks and reserve.
|Browned lamb shanks.|
|Osso Buco has this affect on people. |
Here is my husband Jerry (in foreground) with his dear friend Lee about to dig in!
HAPPY NEW YEAR!I must admit my husband and I have been overindulging since his birthday back in November! It's so much easier to put on weight then it is to take off so lately we've been eating big salads for dinner. Salads do not have to be dull dishes of lettuce. Here are a few ideas...
GRILLED PORK MAKES A SALAD SPECIAL!
I LOVE THE BITE OF ARUGALA!
SHRIMP MAKES EVERYTHING BETTER!
That's it for today, but before I go I want to tell you about a local rancher I recently met who raises beautiful cows in the Argentine tradition, right here in southern Arizona. No pesticides, additives, hormones...all natural out on the range. Duncan and his wife Susan Blair of Rico Santa Cruz Ranch finish their beef with what he refers to as a salad of grasses-both annual and perennial. I sampled a leaf of alfalfa from the rich gorgeous soil and it was delicious so I know these cows are enjoying it, too. I just bought a 40 lb. family-pack of his beef which includes lots of different cuts so get ready for some new and exciting recipes! The first roast I am going to make is an Arm Roast which I will braise in wild mushroom and red wine gravy. Can't wait to try it and share with you!
UNTIL NEXT TIME...REMEMBER THAT LOTS OF COOKING HELPS KEEP YOUR FUEL BILLS DOWN IN WINTER MONTHS SO KEEP THAT OVEN BURNING!
|This is the view Duncan and Susan's cows enjoy as they grow into fine, |
healthy, and happy critters on the Rio Santa Cruz Ranch.