On Mon 24 Jan 2005 09:34:36p, Rodney Myrvaagnes wrote in rec.food.cooking:

> On 24 Jan 2005 23:46:47 GMT, Wayne Boatwright > wrote:
>
>>On Mon 24 Jan 2005 12:29:35p, Rodney Myrvaagnes wrote in
>>rec.food.cooking:
>>
>>> My wife and I both braise lamb shanks on the top in a Calphalon saute
>>> pan, the kind with the split handle and transparent lid. It never
>>> needs turning or checking on the lowest heat.
>>>
>>> Without a thick aluminum or copper bottom it wouldn't work. And,
>>> without the tight cover, it would be necessary to dribble water in
>>> after an hour or so.
>>>
>>> Rodney Myrvaagnes J36 Gjo/a
>>
>>Rodney, judging from other recipes and concepts you've posted here, I
>>bet you have a killer recipe for braised lamb shanks. Care to share?
>>
>>Thanks,
>>Wayne
>
> OK, but not original. This is from "Simple French Food" by Richard
> Olney, Atheneum, 1974. my comments are in [ ].
>
> Shanks with Garlic (for 4)
>
> 2 or 3 lbs lamb shanks, outside fat removed.
> Salt
> 3 tbsp OO
> 15 to 20 cloves of garlic, unpeeled
> A few tbsp water, 1/2 tsp finely crumbled mixed dried herbs [we
> usually use fresh herbs, because that is what we usually have]
>
> 1/2 cup dry white wine
>
> Pepper
>
> Use, if possible, a heavy copper pan of just a size to hold the shanks
> at their ease. [I take that to mean not touching each other] [I use a
> Calphalon saute pan, because I don't have the money for a heavy copper
> one]
>
> It should have a tight-fitting lid. [this is important] Brown the
> shanks, salted, lightly in the oil, toss in the garlic, and cook over
> very low heat, covered, turning them occasionally, for about 1 1/2
> hours, or longer to be very tender.
>
> In heavy copper their natural juices will hold for about an hour==in
> other metals , for a much shorter time. [ not true, aluminum works
> fine if thick enough, we never have to add liquid.]
>
> When all liquid has disappeared and they begin to sizzle in fat, add a
> spoonful of water from time to time so that a film of liquid remains
> always in the bottom of the pan. Sprinkle with the herbs after about
> an hour's time.
>
> As the meat approaches the desired tenderness, stop moistening with
> water so that all liquid evaporates. When the meat hegins again to
> sizzle in pure fat, remove it to a plate, pour off the fat, deglaze
> with the white wine, scraping and stirring with a wooden spoon to
> dissolve all caramelized adherences, put the juice and garlich through
> a sieve to rid them of the garlic hulls, return to the pan, reduce the
> liquid to the staccato bubbling stage, anf return the meat to the pan.
> There should be only enough sauce to just coat the pieces. Grind over
> pepper to taste.
> *********************************end of olney
>
> Whenb Barbara does this she usually cooks some beans (Navy beans,
> perhaps) and puts them in the pan near the end. THey soak up some of
> the fat (BAD BAD BAD).
>
> This is easier to do than to type in. Please excuse typos.
>
>
>
> Rodney Myrvaagnes NYC
> J36 Gjo/a

Thank you, Rodney! This really sounds delicious and I've got to make it
soon. Hopefully I will find some nice lamb shanks on Saturday. I have a
Le Creuset covered oven that should work well. I can't afford copper
either.

Cheers,
Wayne