RE: Recipe Thread
October 28, 2014 at 10:18 pm
(This post was last modified: October 28, 2014 at 10:21 pm by Jackalope.)
Time to necro this thread.
So last week I made this dish that was awesome, and pretty forgiving. Inspired by classic French rustic cuisine. Measurements are inexact, and not critical at all.
Pre-heat a six quart or larger cast iron dutch oven over medium heat. Once fully heated, add just enough olive oil to lubricate the pot well (a couple of tablespoons is plenty. Brown three or four lamb shanks, once browned, remove them and set aside.
Prepare a mirapoix of chopped celery, onions, and carrots and deglaze with a cup or so of dry red wine (I used a merlot, but any wine worth drinking will do). Season with coarse sea salt and cook (stirring frequently) until the mirapoix is sweated and the onions are starting to caramelize.
Reduce the heat to low, and return the browned lamb shanks to the dutch oven, arranging them on top of the mirapoix, and add enough prepared stock to cover or nearly cover the shanks (I used beef stock, but chicken or lamb stock will suffice, as will a mixture of any of the three). Throw in a large sprig of fresh rosemary and a sprig of thyme.
Cover and simmer for two to two and a half hours. Remove the shanks and strain the liquid, discarding the solid bits. Return the liquid to the dutch oven, or a saucepan if you prefer. Reduce over medium high heat until the sauce thickens sufficiently. Season the sauce to taste. Do *not* use flour or cornstarch to thicken, or a roux, or anything like that. Reduce it to concentrate the flavor. Yeah it takes time, but it's necessary.
Serve with seasonal vegetables, mashed potatoes, rustic bread and the pan sauce.
You won't believe how good it is, and if I can't screw it up, probably no one can.
You can substitute nearly any meat that braises well (I've used leg of lamb, shanks, chuck roast, etc), and make whatever other substitutions suit your fancy.
So last week I made this dish that was awesome, and pretty forgiving. Inspired by classic French rustic cuisine. Measurements are inexact, and not critical at all.
Pre-heat a six quart or larger cast iron dutch oven over medium heat. Once fully heated, add just enough olive oil to lubricate the pot well (a couple of tablespoons is plenty. Brown three or four lamb shanks, once browned, remove them and set aside.
Prepare a mirapoix of chopped celery, onions, and carrots and deglaze with a cup or so of dry red wine (I used a merlot, but any wine worth drinking will do). Season with coarse sea salt and cook (stirring frequently) until the mirapoix is sweated and the onions are starting to caramelize.
Reduce the heat to low, and return the browned lamb shanks to the dutch oven, arranging them on top of the mirapoix, and add enough prepared stock to cover or nearly cover the shanks (I used beef stock, but chicken or lamb stock will suffice, as will a mixture of any of the three). Throw in a large sprig of fresh rosemary and a sprig of thyme.
Cover and simmer for two to two and a half hours. Remove the shanks and strain the liquid, discarding the solid bits. Return the liquid to the dutch oven, or a saucepan if you prefer. Reduce over medium high heat until the sauce thickens sufficiently. Season the sauce to taste. Do *not* use flour or cornstarch to thicken, or a roux, or anything like that. Reduce it to concentrate the flavor. Yeah it takes time, but it's necessary.
Serve with seasonal vegetables, mashed potatoes, rustic bread and the pan sauce.
You won't believe how good it is, and if I can't screw it up, probably no one can.
You can substitute nearly any meat that braises well (I've used leg of lamb, shanks, chuck roast, etc), and make whatever other substitutions suit your fancy.