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Braised shanks..looong
Little Steven
Posts: 28,817
Well here we go
Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest
Seared in the tajine base
Grilled the seared ones while searing the rest
Started some mirepoix with parsnips for sweetness
Got it caramelised
Added some tomato paste and cooked down for more sweet
Put in a pint of Kilkenny Irish ale and some chicken stock
Put in shallots, white turnip, carrots, parsnips, white and red onion
Stuffed the shanks in, covered and cooked at 250* for three hours
Some herbs and lemon zest
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
Steve
Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest
Seared in the tajine base
Grilled the seared ones while searing the rest
Started some mirepoix with parsnips for sweetness
Got it caramelised
Added some tomato paste and cooked down for more sweet
Put in a pint of Kilkenny Irish ale and some chicken stock
Put in shallots, white turnip, carrots, parsnips, white and red onion
Stuffed the shanks in, covered and cooked at 250* for three hours
Some herbs and lemon zest
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
Steve
Steve
Caledon, ON
Comments
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You need a gasket :laugh: :laugh:
Looks good but I still prefer Norma's dinner
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That ain't right! Looks "AWESOME"!
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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
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Seems to be a character trait eh?
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Grillin & Chillin,
It's a tajine. A north African thing.
SteveSteve
Caledon, ON
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Looks really good!! Norma cooked tonight, huh?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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it's ok. won't tell a soul.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
WOW! I tip my hat to the true lamb shank master.
Garycanuckland -
Nice! I'd eat it
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Wow, that looks excellent, Steven. I wish I could have tasted that. I hope Norma was able to get that tagine cleaned up afterwards!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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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,DarianGalveston Texas -
Hey Steve
Amazing post,
I seen one of these a year ago for $4
I wasn't sure what to do with it
The lamb looks incredible
Shane -
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 fukahwee maineyou can lead a fish to water but you can not make him drink it
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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 -
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 timesfukahwee maineyou can lead a fish to water but you can not make him drink it
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blood farm, groton.ed egli avea del cul fatto trombetta -Dante
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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: -
sounds better than the halal shop in methuen, its one grungy kinda place.fukahwee maineyou can lead a fish to water but you can not make him drink it
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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.
SteveSteve
Caledon, ON
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That has a serious drool factor!!
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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 -
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.
STeveSteve
Caledon, ON
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Nice pics.Are those limas, they look very bright. Randy
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No they are edamame. Unripe soy beans.
SteveSteve
Caledon, ON
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If I can't find Ontario ones I can usually get the New Zealand ones frozen in the supermakets.
SteveSteve
Caledon, ON
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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
SteveSteve
Caledon, ON
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