Lamb shanks, lemon, tomatoes and olives. The cottage smells divine.
Get together all the goodies.
http://i48.tinypic.com/15q7nnb.jpg

Brush the lamb shanks with a light molasses. I used pomegranate
molasses.
http://i48.tinypic.com/r0b7r6.jpg

Mix the flour and sweet Hungarian paprika,
http://i48.tinypic.com/1443d4o.jpg

and sprinkle over the shanks.
http://i49.tinypic.com/111o2hk.jpg

Then brown the shanks in olive oil, when browned set aside.
http://i47.tinypic.com/20a4fbk.jpg

Here is where I differ from the recipe. The recipe calls for using a
roasting pan and a large skillet. I did it all using one large pan.

In the same pan that the lamb was browned in, cook the onions. When
the onions are ready, in about 12 minutes, add the tomatoes, wine and
other seasonings.
http://i47.tinypic.com/sols03.jpg

The recipe called for a couple of teaspoons of grated lemon peel. I
felt like that wasn't enough and that the brightness of the lemon
wouldn't shine through; so instead I peeled a small lemon, avoiding as
much of the white as possible, and used that. I'm glad I did.

Add the shanks back to the pan with the liquids, cover and put into
350*F oven.
http://i48.tinypic.com/x2mpfa.jpg

2 1/2 hours later, well worth the wait. Tender, juicy and flavorful
lamb shanks.
http://i50.tinypic.com/2vjcqk2.jpg

I know you will be more patient than I am. It smelled and looked so
good that I dove right in without reducing the broth and adding the
olives and lemon slices like the recipe stated.

I also made some mashed potatoes and quickly cooked some fresh green
beans in butter.

Here's the recipe I tried to follow.

@@@@@ Now You're Cooking! Export Format

Braised Lamb Shanks with Olives, Lemon, and Tomatoes

meats

8 3/4 lb each lamb shanks
2/3 cup mild flavored molasses
1 cup all purpose flour
1 1/2 tablespoons Hungarian sweet paprika; plus 1 tsp more
1/3 cup olive oil; plus 2 tablespoons
3 large onions; cut into1/2 inch pieces
1 28 oz can plum tomatoes in juice
coarsely chop tomatoes; reserve juice
1 1/2 cups dry white wine
1 1/2 cups low salt chicken broth
6 cloves garlic; pressed
4 bay leaves
2 teaspoons finely grated lemon peel
3/4 cup kalamata olives, pitted; halved
segments from one lemon; cut from membrane
1/2 cup fresh Italian parsley; chopped

Preheat oven to 350°F. Arrange lamb shanks on work surface. Brush half
of molasses over top side to coat; sprinkle with salt and pepper. Stir
flour and 1 1/2 tablespoons paprika in small bowl to blend. Sprinkle
half of seasoned flour lightly over shanks. Turn shanks over and
repeat with remaining molasses, salt, pepper and seasoned flour.

Heat 1/3 cup oil in heavy large skillet over medium-high heat. Add 4
lamb shanks in single layer. Cook until deep brown, turning
occasionally, about 8 minutes. Transfer shanks to large roasting pan.
Repeat with remaining 4 shanks, arranging in single layer in pan.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high
heat. Add onions. Sauté until deep brown, about 12 minutes. Add
tomatoes with reserved juice, wine, broth, garlic, bay leaves, lemon
peel, and remaining 1 teaspoon paprika; bring to boil, stirring
occasionally. Boil mixture 5 minutes. Pour over shanks in roasting
pan. Using tongs, move shanks slightly to allow onions and tomatoes to
slide underneath.

Cover roasting pan with sheet of parchment paper, then tightly with
foil. Place lamb shanks in oven and braise until very tender, turning
over every 45 minutes, about 2 1/4 hours.

Transfer lamb shanks to rimmed baking sheet. Pour pan juices into
heavy large saucepan; reserve roasting pan. Spoon off fat from top of
pan juices. Boil until sauce is thick enough to coat spoon and is
reduced to 7 cups, stirring often to avoid scorching, 18 to 20
minutes. Mix in olives, lemon segments, and 1/2 cup of parsley. Season
sauce to taste with salt and pepper.
Return lamb shanks to reserved roasting pan. Spoon sauce evenly over.

DO AHEAD: Cam be made 2 days ahead. Cool 1 hour. Cover with parchment
paper, then tightly with foil; refrigerate. Rewarm covered in 350°F
oven for 45 minutes.
Arrange lamb shanks on large deep platter. Spoon most of sauce over.
Sprinkle with additional parsley. Serve with remaining sauce.

Notes: bon appetit Dec 09

** Exported from Now You're Cooking! v5.84 **

And that's that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/19

"koko" > wrote in message ...
|...........
| Lamb shanks, lemon, tomatoes and olives. The cottage smells divine.
|...........
| 2 1/2 hours later, well worth the wait. Tender, juicy and flavorful
| lamb shanks.
| http://i50.tinypic.com/2vjcqk2.jpg
|

Great job, koko, and it is neat how much better your final photo
looks than the one used in Bon Appetit. Thanks for publishing
this, very inspiring.

pavane

On Sun, 20 Dec 2009 13:58:26 -0500, "pavane"
> wrote:

>
>"koko" > wrote in message ...
>|...........
>| Lamb shanks, lemon, tomatoes and olives. The cottage smells divine.
>|...........
>| 2 1/2 hours later, well worth the wait. Tender, juicy and flavorful
>| lamb shanks.
>| http://i50.tinypic.com/2vjcqk2.jpg
>|
>
>Great job, koko, and it is neat how much better your final photo
>looks than the one used in Bon Appetit. Thanks for publishing
>this, very inspiring.
>
>pavane
>

High praise indeed, thank you so much.

koko

--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/19

On Sun, 20 Dec 2009 08:14:58 -0800, koko > wrote:

>I know you will be more patient than I am. It smelled and looked so
>good that I dove right in without reducing the broth and adding the
>olives and lemon slices like the recipe stated.
>
>I also made some mashed potatoes and quickly cooked some fresh green
>beans in butter.

You scamp! That really did it to me. I've been saying I wanted to
make lamb shanks for months now. Maybe this beautiful post will
finally kick me in the butt to find some to make.

--
I love cooking with wine.
Sometimes I even put it in the food.