The meat market had nice meaty lamb shanks for a decent price so I
went with the impulse. Don't know why I didn't think about what I was
going to do with them before I left the store. I braised them, after
initial deep browning, with onions, garlic and carrots in chicken
stock and white wine. More commonly I would use beef stock and red
wine but I was looking/hoping for something a little brighter. Salt
and pepper, parsley sprigs, rosemary and thyme sprigs from the
backyard. Added some halved red potatoes an hour or so before the
end. Halfway through the cooking the rosemary was smelling too strong
so I took it out.

They were good enough to eat, but didn't seem "complete". My first
thought for improving them was mushrooms, my second was tomatoes but
to my surprise I didn't have any kind of either. Then I realized I
could have done at least a finishing gremolata-type garnish with
parsley, garlic and lime or orange zest.

Would mushrooms have been a good addition? Would tomatoes have
livened it up? What do I need to add to my pantry? -aem

"aem" > wrote in message
oups.com...
> The meat market had nice meaty lamb shanks for a decent price so I
> went with the impulse. Don't know why I didn't think about what I was
> going to do with them before I left the store. I braised them, after
> initial deep browning, with onions, garlic and carrots in chicken
> stock and white wine. More commonly I would use beef stock and red
> wine but I was looking/hoping for something a little brighter. Salt
> and pepper, parsley sprigs, rosemary and thyme sprigs from the
> backyard. Added some halved red potatoes an hour or so before the
> end. Halfway through the cooking the rosemary was smelling too strong
> so I took it out.
>
> They were good enough to eat, but didn't seem "complete". My first
> thought for improving them was mushrooms, my second was tomatoes but
> to my surprise I didn't have any kind of either. Then I realized I
> could have done at least a finishing gremolata-type garnish with
> parsley, garlic and lime or orange zest.
>
> Would mushrooms have been a good addition? Would tomatoes have
> livened it up? What do I need to add to my pantry? -aem
>
I used this recipe and it was good.

-= Exported from BigOven =-

Oven-braised Lamb Shanks With Toasted Orza

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: MEAT, Lamb

-= Ingredients =-
-FOR
3 tablespoon Olive oil
Salt
Pepper
4 Lamb shanks
2 Stalks celery ; coarsely
Chopped
2 Carrots ; coarsely chopped
1 large Onion ; coarsely chopped
2 cups Port wine
1 cup Red wine
4 Sprigs fresh thyme
2 Heads garlic ; split in half
Horizontally
8 cups Chicken stock
8 Sun-dried tomatoes
Rehydrated
Coarsely
-FOR
2 tablespoon Olive oil
5 tablespoon Unsalted butter ; divided
2 cups Orzo
1 small Onion ; finely chopped
1 Head roasted garlic
5 cups Water
1 cup Reserved cooking liquid
1/4 cup Finely chopped parsley
Salt
Pepper

-= Instructions =-
Method: Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven
until smoking. Season the shanks on both sides with salt and pepper and
sear until golden brown on both sides; remove to a plate. Add the celery,
carrots, and onion and cook until caramelized. Add the port and red wine
and reduce by half. Add the thyme, garlic, chicken stock, and shanks and
bring to a boil; cover and bake in the oven for 2 hours or until tender.
Remove shanks and strain, reserving 1 cup of the braising liquid. Reduce
the remaining liquid by half and add the sun-dried tomatoes. Orzo
Pasta: Heat oil and 3 tablespoons of the butter in pan. Add 1/2 of the
orzo and toast until golden brown. Add onion and garlic and remaining
orzo, cook for 2 minutes. Heat the water in a pot and add to the orzo as
if you were making risotto, a little at a time, until the pasta is al
dente. Finish with the cooking liquid and remaining butter. Add chopped
parsley and salt and pepper to taste. To Serve: Spoon orzo onto a
large platter and arrange lamb shanks on top. Drizzle with reduced sauce
and sun-dried tomatoes. Recommendations: Bobby suggests serving this
dish with an oloroso sherry. This recipe is property of Bolo.
Permission to publish is required. Please contact KB Network News at
212-777-3455. Thank you. Copyright 1998 StarChefs. All rights reserved.
NOTES : Bobby Flay By shade > on Jul 26, 1999 MM by
H PeagramPer Serving (excluding unknown items): 16132 Calories; 1548g Fat
(89.2% calories from fat); 62g Protein; 362g Carbohydrate; 18g Dietary
Fiber; 1241mg Cholesterol; 17864mg Sodium. Exchanges: 17 1/2
Grain(Starch); 0 Lean Meat; 6 Vegetable; 309 Fat.Nutr. Assoc. : 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

I used this recipe and it was good.

-= Exported from BigOven =-

Oven-braised Lamb Shanks With Toasted Orza

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: MEAT, Lamb

-= Ingredients =-
-FOR
3 tablespoon Olive oil
Salt
Pepper
4 Lamb shanks
2 Stalks celery ; coarsely
Chopped
2 Carrots ; coarsely chopped
1 large Onion ; coarsely chopped
2 cups Port wine
1 cup Red wine
4 Sprigs fresh thyme
2 Heads garlic ; split in half
Horizontally
8 cups Chicken stock
8 Sun-dried tomatoes
Rehydrated
Coarsely
-FOR
2 tablespoon Olive oil
5 tablespoon Unsalted butter ; divided
2 cups Orzo
1 small Onion ; finely chopped
1 Head roasted garlic
5 cups Water
1 cup Reserved cooking liquid
1/4 cup Finely chopped parsley
Salt
Pepper

-= Instructions =-
Method: Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven
until smoking. Season the shanks on both sides with salt and pepper and
sear until golden brown on both sides; remove to a plate. Add the celery,
carrots, and onion and cook until caramelized. Add the port and red wine
and reduce by half. Add the thyme, garlic, chicken stock, and shanks and
bring to a boil; cover and bake in the oven for 2 hours or until tender.
Remove shanks and strain, reserving 1 cup of the braising liquid. Reduce
the remaining liquid by half and add the sun-dried tomatoes. Orzo
Pasta: Heat oil and 3 tablespoons of the butter in pan. Add 1/2 of the
orzo and toast until golden brown. Add onion and garlic and remaining
orzo, cook for 2 minutes. Heat the water in a pot and add to the orzo as
if you were making risotto, a little at a time, until the pasta is al
dente. Finish with the cooking liquid and remaining butter. Add chopped
parsley and salt and pepper to taste. To Serve: Spoon orzo onto a
large platter and arrange lamb shanks on top. Drizzle with reduced sauce
and sun-dried tomatoes. Recommendations: Bobby suggests serving this
dish with an oloroso sherry. This recipe is property of Bolo.
Permission to publish is required. Please contact KB Network News at
212-777-3455. Thank you. Copyright 1998 StarChefs. All rights reserved.
NOTES : Bobby Flay By shade > on Jul 26, 1999 MM by
H PeagramPer Serving (excluding unknown items): 16132 Calories; 1548g Fat
(89.2% calories from fat); 62g Protein; 362g Carbohydrate; 18g Dietary
Fiber; 1241mg Cholesterol; 17864mg Sodium. Exchanges: 17 1/2
Grain(Starch); 0 Lean Meat; 6 Vegetable; 309 Fat.Nutr. Assoc. : 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

aem wrote:
>
> The meat market had nice meaty lamb shanks for a decent price so I
> went with the impulse. Don't know why I didn't think about what I was
> going to do with them before I left the store. I braised them, after
> initial deep browning, with onions, garlic and carrots in chicken
> stock and white wine. More commonly I would use beef stock and red
> wine but I was looking/hoping for something a little brighter. Salt
> and pepper, parsley sprigs, rosemary and thyme sprigs from the
> backyard. Added some halved red potatoes an hour or so before the
> end. Halfway through the cooking the rosemary was smelling too strong
> so I took it out.
>
> They were good enough to eat, but didn't seem "complete". My first
> thought for improving them was mushrooms, my second was tomatoes but
> to my surprise I didn't have any kind of either. Then I realized I
> could have done at least a finishing gremolata-type garnish with
> parsley, garlic and lime or orange zest.
>
> Would mushrooms have been a good addition? Would tomatoes have
> livened it up? What do I need to add to my pantry? -aem


I posted a recipe for lamb shanks with caramelized onion a year or so ago
that was from Canadian Living Cooks. I have had rave reviews after serving
it to guests. Shanks are browned and stewed with garlic, onion, cinnamon,
dried chilli flakes and turmeric, tomato and chick peas are added later.
They are topped with caramelized onion for serving. They are fantastic.

A few years ago I had a nice lamb dish in Reims, France. The were listed on
the menu as Souris d'Agneau. My french was a little rusty and I was not
sure if souris translated to mouse or smile. I tried asking the waiter and
he must have thought I was an idiot because he told me it was lamb
(agneau). I ordered it and it turned out to be a braised lamb shank served
with potatoes, lentils, sauerkraut and a few other veggies. It was very
tasty.

On Feb 3, 11:03 am, jay > wrote:
>
> Cloves are great in this dish!
>
> Next time I am making lamb ravioli with shanks.
>
Thanks, but I dunno. The bay leaves sound right, but I seldom use
cloves -- can't think of anything right now I use them in. Maybe this
is the time to try.... The cinammon included in another sounds
interesting, too. I still keep thinking I should have had some
tomatoes to add. -aem

I usually add a gremolata at the end as you say. or a tablespoon of sugar
dissolved in a tablespoon of red wine vinegar - cuts the grease effect and
gives a bit of a zing.
Richard.

"aem" > wrote in message
oups.com...
> The meat market had nice meaty lamb shanks for a decent price so I
> went with the impulse. Don't know why I didn't think about what I was
> going to do with them before I left the store. I braised them, after
> initial deep browning, with onions, garlic and carrots in chicken
> stock and white wine. More commonly I would use beef stock and red
> wine but I was looking/hoping for something a little brighter. Salt
> and pepper, parsley sprigs, rosemary and thyme sprigs from the
> backyard. Added some halved red potatoes an hour or so before the
> end. Halfway through the cooking the rosemary was smelling too strong
> so I took it out.
>
> They were good enough to eat, but didn't seem "complete". My first
> thought for improving them was mushrooms, my second was tomatoes but
> to my surprise I didn't have any kind of either. Then I realized I
> could have done at least a finishing gremolata-type garnish with
> parsley, garlic and lime or orange zest.
>
> Would mushrooms have been a good addition? Would tomatoes have
> livened it up? What do I need to add to my pantry? -aem
>

aem wondered:

> The meat market had nice meaty lamb shanks for a decent price so I
> went with the impulse. Don't know why I didn't think about what I was
> going to do with them before I left the store. I braised them, after
> initial deep browning, with onions, garlic and carrots in chicken
> stock and white wine. More commonly I would use beef stock and red
> wine but I was looking/hoping for something a little brighter. Salt
> and pepper, parsley sprigs, rosemary and thyme sprigs from the
> backyard. Added some halved red potatoes an hour or so before the
> end. Halfway through the cooking the rosemary was smelling too strong
> so I took it out.
>
> They were good enough to eat, but didn't seem "complete". My first
> thought for improving them was mushrooms, my second was tomatoes but
> to my surprise I didn't have any kind of either. Then I realized I
> could have done at least a finishing gremolata-type garnish with
> parsley, garlic and lime or orange zest.
>
> Would mushrooms have been a good addition? Would tomatoes have
> livened it up? What do I need to add to my pantry? -aem


I think it would have benefited from celery. It adds a background flavor
that you don't notice when it's there, but you notice when it's missing.

Bob

On 3 Feb 2007 16:43:19 -0800, "aem" > wrote:

>On Feb 3, 11:03 am, jay > wrote:
>>
>> Cloves are great in this dish!
>>
>> Next time I am making lamb ravioli with shanks.
>>
>Thanks, but I dunno. The bay leaves sound right, but I seldom use
>cloves -- can't think of anything right now I use them in. Maybe this
>is the time to try.... The cinammon included in another sounds
>interesting, too. I still keep thinking I should have had some
>tomatoes to add. -aem
>
>
What? You don't stud ham with cloves? You don't make pomander balls
out of oranges studded with cloves?



--
See return address to reply by email

aem wrote:
> They were good enough to eat, but didn't seem "complete". My first
> thought for improving them was mushrooms, my second was tomatoes but
> to my surprise I didn't have any kind of either. Then I realized I
> could have done at least a finishing gremolata-type garnish with
> parsley, garlic and lime or orange zest.
>
> Would mushrooms have been a good addition? Would tomatoes have
> livened it up? What do I need to add to my pantry? -aem

Check out the recipe for lamb shanks that I posted in a "Greek Food"
thread a couple weeks ago. What I use that you didnt is tomatoes.
Also, the sauce should be very thick--like pasta sauce when it's done.
Use more garlic.

-bwg

On Feb 4, 6:40 am, sf wrote:
> On 3 Feb 2007 16:43:19 -0800, "aem" > wrote:
[snip] ... I seldom use
> >cloves -- can't think of anything right now I use them in. Maybe this
> >is the time to try.... [snip]
>
> What? You don't stud ham with cloves? You don't make pomander balls
> out of oranges studded with cloves?

No to both. The last thing I studded with cloves was canned peach
halves, four or five years ago. -aem

On Sun, 04 Feb 2007 06:40:29 -0800, sf wrote:

>On 3 Feb 2007 16:43:19 -0800, "aem" > wrote:
>
>>On Feb 3, 11:03 am, jay > wrote:
>>>
>>> Cloves are great in this dish!
>>>
>>> Next time I am making lamb ravioli with shanks.
>>>
>>Thanks, but I dunno. The bay leaves sound right, but I seldom use
>>cloves -- can't think of anything right now I use them in. Maybe this
>>is the time to try.... The cinammon included in another sounds
>>interesting, too. I still keep thinking I should have had some
>>tomatoes to add. -aem
>>
>>
>What? You don't stud ham with cloves? You don't make pomander balls
>out of oranges studded with cloves?

Hmm, what do I use cloves in? I don't care for their flavor, so I
usually go easy on the cloves, but I do put them in my berbere spice
mixture, spice cakes, and pumpkin pie. Can't think of anything else.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Sun, 04 Feb 2007 17:12:44 -0800, Serene >
wrote:

>
>Hmm, what do I use cloves in? I don't care for their flavor, so I
>usually go easy on the cloves, but I do put them in my berbere spice
>mixture, spice cakes, and pumpkin pie. Can't think of anything else.

Really and truly, I could only come up with pumpkin pie as anything I
seriously make. Can't tell you the last time I made a bone in ham, or
any type of ham for that matter other than ham sandwiches made with
deli slices. Hmmm. I should do that - let me know if you find a sale
at Safeway or Albertson's, we don't have a Raley's close by.

--
See return address to reply by email

On Sun, 04 Feb 2007 17:48:04 -0800, sf wrote:

>On Sun, 04 Feb 2007 17:12:44 -0800, Serene >
>wrote:
>
>>
>>Hmm, what do I use cloves in? I don't care for their flavor, so I
>>usually go easy on the cloves, but I do put them in my berbere spice
>>mixture, spice cakes, and pumpkin pie. Can't think of anything else.
>
>Really and truly, I could only come up with pumpkin pie as anything I
>seriously make.

I usually add a clove or two to stocks. Not enough to overpower
everything, but it adds a nice touch.

I have also used them in various spice rubs.

Christine

On 3 Feb 2007 10:46:43 -0800, "aem" > wrote:

>The meat market had nice meaty lamb shanks for a decent price so I
>went with the impulse. Don't know why I didn't think about what I was
>going to do with them before I left the store. I braised them, after
>initial deep browning, with onions, garlic and carrots in chicken
>stock and white wine. More commonly I would use beef stock and red
>wine but I was looking/hoping for something a little brighter. Salt
>and pepper, parsley sprigs, rosemary and thyme sprigs from the
>backyard. Added some halved red potatoes an hour or so before the
>end. Halfway through the cooking the rosemary was smelling too strong
>so I took it out.
>
>They were good enough to eat, but didn't seem "complete". My first
>thought for improving them was mushrooms, my second was tomatoes but
>to my surprise I didn't have any kind of either. Then I realized I
>could have done at least a finishing gremolata-type garnish with
>parsley, garlic and lime or orange zest.
>
>Would mushrooms have been a good addition? Would tomatoes have
>livened it up? What do I need to add to my pantry? -aem

I'm a fan of good Dijon mustard in red meat sauces. Vilux is a brand
I've enjoyed. I'd likely add it at the end of cooking.
--

modom

http://www.koyote.com/users/modom/home.html

On Sun, 04 Feb 2007 17:48:04 -0800, sf wrote:

>On Sun, 04 Feb 2007 17:12:44 -0800, Serene >
>wrote:
>
>>
>>Hmm, what do I use cloves in? I don't care for their flavor, so I
>>usually go easy on the cloves, but I do put them in my berbere spice
>>mixture, spice cakes, and pumpkin pie. Can't think of anything else.
>
>Really and truly, I could only come up with pumpkin pie as anything I
>seriously make. Can't tell you the last time I made a bone in ham, or
>any type of ham for that matter other than ham sandwiches made with
>deli slices. Hmmm. I should do that - let me know if you find a sale
>at Safeway or Albertson's, we don't have a Raley's close by.

It's been years since I was in an Albertsons, and months for Safeway.
Do we even have Raley's in the Bay Area?

Serene, who hates ham
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Sun, 04 Feb 2007 19:02:05 -0800, Serene >
wrote:

>It's been years since I was in an Albertsons, and months for Safeway.
>Do we even have Raley's in the Bay Area?
>
>Serene, who hates ham

Yes, quite a few of them.

Christine

On Sun, 04 Feb 2007 18:49:55 -0700, Christine Dabney
> wrote:

>On Sun, 04 Feb 2007 17:48:04 -0800, sf wrote:
>
>>On Sun, 04 Feb 2007 17:12:44 -0800, Serene >
>>wrote:
>>
>>>
>>>Hmm, what do I use cloves in? I don't care for their flavor, so I
>>>usually go easy on the cloves, but I do put them in my berbere spice
>>>mixture, spice cakes, and pumpkin pie. Can't think of anything else.
>>
>>Really and truly, I could only come up with pumpkin pie as anything I
>>seriously make.
>
>I usually add a clove or two to stocks. Not enough to overpower
>everything, but it adds a nice touch.
>
>I have also used them in various spice rubs.
>
Hmmm. I never thought about that. I'll try it next time.

Thanks!

--
See return address to reply by email

On Sun, 04 Feb 2007 19:02:05 -0800, Serene >
wrote:

>It's been years since I was in an Albertsons, and months for Safeway.

OK, then you're not the one to notify me.

>Do we even have Raley's in the Bay Area?

Yes! I don't know where, but it's on your side of the Bay.

--
See return address to reply by email

In article >,
Serene > wrote:
>On Sun, 04 Feb 2007 17:48:04 -0800, sf wrote:
>
>>On Sun, 04 Feb 2007 17:12:44 -0800, Serene >
>>wrote:
>>
>>>
>>>Hmm, what do I use cloves in? I don't care for their flavor, so I
>>>usually go easy on the cloves, but I do put them in my berbere spice
>>>mixture, spice cakes, and pumpkin pie. Can't think of anything else.
>>
>>Really and truly, I could only come up with pumpkin pie as anything I
>>seriously make. Can't tell you the last time I made a bone in ham, or
>>any type of ham for that matter other than ham sandwiches made with
>>deli slices. Hmmm. I should do that - let me know if you find a sale
>>at Safeway or Albertson's, we don't have a Raley's close by.
>
>It's been years since I was in an Albertsons, and months for Safeway.
>Do we even have Raley's in the Bay Area?

The closest one is up in El Sobrante - as much as I love the chain (bein'
from Sacramenna ), it's a bit far to go for groceries and silly for you
considering your proximity to da Bowl.

I'm not a big ham fan (had too much of the plastic stuff) but Trader Joe's
used to have a really tasty black forest ham in chunks.

I use Penzey's Cake Spice or Baking Spice in baked goods and there's a bit
of clove in at least one of them.

Charlotte
--

On Feb 3, 1:46 pm, "aem" > wrote:

> Would mushrooms have been a good addition? Would tomatoes have
> livened it up? What do I need to add to my pantry? -aem

With tasty meat, why kill it with a muddled flavorful sauce.

I'm not being sarcastic when I say, sometimes it's nice to taste the
meat.

I like what you did though, even a reduced red wine can bring out the
flavor in Lamb.

I'm sure I would have eaten 3rds and licked my fingers aem, Im not
picky.

I can't picture lime on lamb.