In article >,
"jmcquown" > wrote:

> modom wrote:
> > On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> > > wrote:
> >
> >> Did not end up adding the spinach.
> >> It did not need it. For stews, I prefere leaving stuff nice and
> >> chunky. The yams tho' kinda broke up on their own, but that's ok:
> >>
> >> http://i1.tinypic.com/mwe0bl.jpg
> >>
> >> Next time, I'll do 2 shanks instead of 1.
> >
> > Damn. That looks fantastic.
> >
> >
> > modom
>
> Yep, it looks really good! Just needs a bit more meat to it.

Indeed. :-)
Flavor was excellent tho'.
Pre-cooking the lamb shank and using that liquid to cook the veggies
enriched it somewhat.

>
> It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
> of a vegetable soup rather than my Scottish grandma's stew which was thick
> and so meaty you couldn't see anything in the broth but meat and potatoes.
> There's the difference. My dad's mom was German, even though she married a
> man of Scottish heritages; my mom's mom and dad were Scottish right off the
> boat around 1920.
>
> I don't know if this makes any sense at all, but Dad's mom made a sort of
> "clear" stew broth with vegetables and meat. My Mom's mom made a thick and
> meaty stew with mostly meat (lamb or beef, either one), potatoes and
> dumplings.
>
> I can see the influence of my German grandmother in her stew with veggies
> including turnips. But I crave the thick gravy dumplings added like my
> Scottish grandmother would have done!
>
> Jill

Mmmm... Dumplings!
There's an idea for next time maybe.

>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson