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LC's Lamb Shanks

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited 9:49PM in EggHead Forum
Little Chef's Lamb Shanks in Dutch Oven !!
Rich and Delish
thanks, LC ;)

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Comments

  • That's fall off the bone comfort food. You did good Kari :)

    Nice block B)
  • fishlessmanfishlessman Posts: 21,872
    its hard to beat braised lamb :) the people at the organic tomato plant might cringe if the new about the sazon ;) i like the sazon
  • That looks great!! :)
  • cookn bikercookn biker Posts: 13,407
    A whole bunch of ingredients!
    Looks really good!! Nicely done Kari. ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Lamb shanks took a bit longer than LC posted -- had to reload lump after browning lamb and sauteing veggies--
    Have about half mine left over :blush:
    Lunch tomorrow :woohoo:
  • u lika dat block, heh???

    know where you can get a couple -- reel cheep, mon B)
  • why do you put the feet under your pot? I've heard some put them under the pizza stone too which i dont do. I just put it directly on the placesetter.
  • better air flow and no hot spots B)
    do same with pizza stone

    do direct or no feet to saute/brown

    :)
  • That looks great, Kari.

    After the Greece trip, those are on my "gotta do" list.

    Do you the measurements of all the ingredients?

    LC's original post didn't have the measurements, that I could find.

    Thanks :woohoo:
  • Kari, that would be perfect for dinner tonight! Must have tasted great! :)
  • start earlier in the day!!
    really good, but a little goes a very long way B)
  • Hi Clark,
    I just eyeballed the ingredients -- about 1/2 cup or a little over... 1 large carrot, 1 green bell pepper, 1/2 red and 1/4 large yellow onion, 7 exterior hearts of celery, 1/2 smaller head garlic...don't add any salt 'cause the beef base and Sazon have plenty!!
    Enjoy!
    Kari
  • Little ChefLittle Chef Posts: 4,725
    DOW: Awesome job!! I almost missed this post! Looks like you certainly did those shanks justice! Thanks for documenting the cook and posting it, too! The meal looks perfect! :)
    I usually a beef broth from a box if I don't have any in the freezer. Is the "better than boullion" decent? Haven't tried that product.
    Again, an amazing looking meal! Nicely done! ;)
  • :)
    thanks!
  • LobichoLobicho Posts: 557
    pft....

    desert oasis woman...

    you sure know how to make happy the people around you...

    congrats!!!
  • BobSBobS Posts: 2,485
    Very nice! I don't often see shanks that are that nice and meaty.


    What was that under the sauce in front of the shank?
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