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Braised shanks..looong

Little StevenLittle Steven Posts: 27,885
edited 2:16PM in EggHead Forum
Well here we go

Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest
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Seared in the tajine base

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Grilled the seared ones while searing the rest

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Started some mirepoix with parsnips for sweetness

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Got it caramelised

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Added some tomato paste and cooked down for more sweet


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Put in a pint of Kilkenny Irish ale and some chicken stock

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Put in shallots, white turnip, carrots, parsnips, white and red onion

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Stuffed the shanks in, covered and cooked at 250* for three hours

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Some herbs and lemon zest

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Made roasted garlic and rosemary mashed potatoes but Gary upstaged me so I took the white turnip, parsnips, some of the onions, shallots and whipped them in to the potatoes with whipping cream


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Steve

Steve 

Caledon, ON

 

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Comments

  • FlaPoolmanFlaPoolman Posts: 11,670
    You need a gasket :laugh: :laugh:

    Looks good but I still prefer Norma's dinner ;)
  • Little StevenLittle Steven Posts: 27,885
    I had premature submission. Check it again

    Steve 

    Caledon, ON

     

  • HossHoss Posts: 14,587
    That ain't right! ;) Looks "AWESOME"!
  • Good looking cook L.S. I know I have seen it before but what is the name of that tall cooking vessel you used? It looks like it is good for redistributing the juices? Tasty meal.
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • FlaPoolmanFlaPoolman Posts: 11,670
    Seems to be a character trait eh?
  • Little StevenLittle Steven Posts: 27,885
    Grillin & Chillin,

    It's a tajine. A north African thing.

    Steve

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,885
    I wish ;)

    Steve 

    Caledon, ON

     

  • Carolina QCarolina Q Posts: 9,208
    Looks really good!! Norma cooked tonight, huh?

    If you’re afraid of butter, use cream.    Julia Child


    Michael 
    Central Connecticut 

  • Little StevenLittle Steven Posts: 27,885
    Shaddup :)

    Steve 

    Caledon, ON

     

  • Carolina QCarolina Q Posts: 9,208
    it's ok. won't tell a soul.

    If you’re afraid of butter, use cream.    Julia Child


    Michael 
    Central Connecticut 

  • CanuggheadCanugghead Posts: 5,172
    WOW! I tip my hat to the true lamb shank master.
    Gary
    canuckland
  • Nice! I'd eat it :) :) !
  • Wow, that looks excellent, Steven. I wish I could have tasted that. I hope Norma was able to get that tagine cleaned up afterwards!
  • LDDLDD Posts: 1,225
    looks very good.
    context is important :)
  • Photo EggPhoto Egg Posts: 4,493
    That is a great looking meal.
    The blow by blow photos sure hurts a hungry man in the morning with no food. :laugh:
    Thank you,
    Darian

    Galveston Texas
  • Mr HollowayMr Holloway Posts: 2,034
    Hey Steve
    Amazing post,
    I seen one of these a year ago for $4
    I wasn't sure what to do with it :angry:

    The lamb looks incredible :)

    Shane
  • fishlessmanfishlessman Posts: 18,466
    thats one of my favorite cooks, just can never find the shanks, always have to sub in other things like short ribs lamb ribs, oxtails etc, i need to find those shanks :)
  • Richard FlRichard Fl Posts: 8,008
    I agree on the lamb shanks. I have a small butcher shop that will special order for me.
    Like to get the ones that are near 2 lbs and then have them cut into 1 1/2-2 inch pieces. Just found one in freezer foreshank, 2.1 lbs for $5.86 sale price regular $3.98/lb.

    You might want to get in touch with Catelli Bros in NJ and see if they have any customers in your area.

    http://www.yelp.com/biz/catelli-brothers-veal-and-lamb-products-camden
  • fishlessmanfishlessman Posts: 18,466
    thanks Richard. while typing that i thought of a place that probably has them or would get them, i never go there, its a halal meat market, small, but have seen whole lambs delivered there a few times
  • stikestike Posts: 15,597
    blood farm, groton.
    ed egli avea del cul fatto trombetta -Dante
  • Misippi EggerMisippi Egger Posts: 5,095
    Awesome cook, Steve. I finally got my hands on some shanks. Saving recipes to try my first shank cook. This looks like a great one!

    How much are shanks, there? I got two shanks and it was just under $20.00 - kinda steep, it seems. :ohmy:
  • fishlessmanfishlessman Posts: 18,466
    sounds better than the halal shop in methuen, its one grungy kinda place.
  • Little StevenLittle Steven Posts: 27,885
    Clark,

    We get New Zealand shanks in packs of three for about 13 bucks. They are smaller than the Ontario ones. This was a mix and I had two Ontario in there and I think they were 16. Two of my sons ate a whole Ontario one each but they are too big for a normal serving.

    Steve

    Steve 

    Caledon, ON

     

  • BobSBobS Posts: 2,485
    That has a serious drool factor!!
  • stikestike Posts: 15,597
    looks fantastic, steven. i have a weakness for lamb.
    i frankly think you know a lot more about food than you let on. you are under the radar. kind of the sleeper chef of the forum.

    can i ask a stupid question? how does the tagine differ from a dutch oven?
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 27,885
    I don't think there is much difference. I think there is some convection developed in the tajine and maybe a slight increase in pressure. This is purely speculative.

    STeve

    Steve 

    Caledon, ON

     

  • beesbees Posts: 335
    Nice pics.Are those limas, they look very bright. Randy
  • Little StevenLittle Steven Posts: 27,885
    No they are edamame. Unripe soy beans.

    Steve

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,885
    If I can't find Ontario ones I can usually get the New Zealand ones frozen in the supermakets.

    Steve

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,885
    Thanks Bob. I kept the liquid to a minimum and ended up with a much nicer sauce this time. I almost went with a dutch oven cause the tajine was overflowing ;)

    Steve

    Steve 

    Caledon, ON

     

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