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09-07-2008, 08:57 AM
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#1 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2004 Location: Washington
Posts: 20,204
| | Lamb shank recipe questions
6 lamb shanks
8 garlic cloves
1 onion chopped
2 carrots chopped,
2 stalks of celery chopped
3 tomatoes chopped
1 cup red wine
3 bay leaves
1 piece fresh thyme
1 piece fresh rosemary
4 cups chicken stock
water to cover shanks
Salt and pepper the shanks.
Brown them in a heavy pan.
Remove and brown the veggies.
Replace meat in pan.
Add the herbs and the garlic
Cover your pan and place in 350 degree oven.
bake for one hour and then turn the meat over and cook for 90 minutes more. meat should be falling off the bones.
Remove meat from pan and keep warm.
Use a submerible blender and puree the stock and thinken with cornstarch. Add Worcestershire sauce and tabasco.
ok... so.. here are the questions... what kind of red wine?
and do I add the chicken stock to the meat and veggies before baking?
The directions don't say so..but I think I should.
The ingred. list doesn't include worcestershire.. the instructions do. Can I leave it out?
Thanks! For some reason I'm a little confused with this today.
Smiles, Trish
__________________  In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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09-07-2008, 09:01 AM
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#2 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,646
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I would use a "dry" red wine
Add the stock before....
Yes you can leave it out...or add it in before "baking"
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. | | |
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09-07-2008, 09:03 AM
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#3 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2004 Location: Washington
Posts: 20,204
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Thank you UB! You're nice!
__________________ In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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09-07-2008, 09:12 AM
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#4 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,646
| |  Gosh ma'am...So are you!!!
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. | | |
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09-07-2008, 11:30 AM
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#5 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2004 Location: Washington
Posts: 20,204
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Thank you!!
__________________ In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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09-07-2008, 11:35 AM
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#6 | | | | | | | Certified Master Chef
Profile: Join Date: Mar 2006 Location: Culpeper, VA
Posts: 5,169
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While I sub turkey drumsticks for lamb shanks in these types of recipes, I use a dry red Burgundy, Cabernet, or Pinot Noir. The inexpensive yet still drinkable Gallo brand does very well by me.
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"My body is a temple - unfortunately it's a fixer-upper." | | |
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09-07-2008, 11:38 AM
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#7 | | | | | | | Executive Chef
Profile: Join Date: Oct 2004 Location: Boston area
Posts: 2,488
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That recipe looks great, Trish!
I love lamb shanks and have a couple of packages in the freezer - I'm saving them for a col night. I think I'll use your recipe!
Lee
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09-07-2008, 11:38 AM
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#8 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2004 Location: Washington
Posts: 20,204
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Thanks Breezy... since I have NO idea about wine.
I just got red wine in a box. ... it works for cooking and since we don't drink it and it lasts forever, it'll have to do.
__________________ In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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09-07-2008, 11:39 AM
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#9 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2004 Location: Washington
Posts: 20,204
| | Quote:
Originally Posted by QSis  That recipe looks great, Trish!
I love lamb shanks and have a couple of packages in the freezer - I'm saving them for a col night. I think I'll use your recipe!
Lee |
Hi Lee,
I've haven't made it yet. It'll be Paul's b-day on Monday.
It does sound good. 
__________________ In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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