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Ski
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PostSat Mar 07, 2020 10:57 pm 
Braised Lamb Shank with Couscous Recipe

Really quite simple. It just takes a long time to cook.

2 - lamb shanks
10-12 fat cloves garlic minced fine
1 - small sweet onion minced fine
giant carrots
small potatoes
a little bit of rosemary
a tiny bit of thyme
salt
pepper
olive oil
chicken stock

Lamb Shank with Couscous Ingredients
Lamb Shank with Couscous Ingredients

Liberally salt the lamb shanks.
In a HOT large pot, sear the lamb shanks on all sides in a little olive oil
Remove from pan

Lamb Shanks seared
Lamb Shanks seared

In a large pot, saute the onion, garlic, rosemary, thyme, and pepper until the onion is soft and has a bit of color on it.
Add the chicken stock and the lamb shanks.
Add a lot of water to the pot.
Bring to full boil, then reduce heat and allow to simmer for about 3 hours.
Add the carrot and potato, continue cooking until carrot and potato are done.
Remove lamb, carrot, and potato from pot, bring remaining liquid to boil and reduce to a thick sauce.
Serve over couscous.

Lamb Shanks with Couscous
Lamb Shanks with Couscous

wink.gif

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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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RichP
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here and there
PostSun Mar 08, 2020 11:06 am 
Looks good. I'll try it.  smile.gif

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Brushwork
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PostSun Mar 08, 2020 11:33 am 
Looks good, when’s dinner?

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neek
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PostSun Mar 08, 2020 12:05 pm 
Ski wrote:
In a HOT large pot, sear the lamb shanks on all sides in a little olive oil

don't let that oil smoke or you'll get off flavors

Ski wrote:
In a large pot, saute the onion, garlic, rosemary, thyme, and pepper until the onion is soft and has a bit of color on it.

i always add garlic+herbs in the last minute of the onion cooking...you don't find they're overdone this way?

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Gwen
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PostWed Jun 24, 2020 7:02 pm 
neek wrote:
Ski wrote:
In a large pot, saute the onion, garlic, rosemary, thyme, and pepper until the onion is soft and has a bit of color on it.

i always add garlic+herbs in the last minute of the onion cooking...you don't find they're overdone this way?

Garlic has a tendency to burn which is why most recipes will have you sautee the onion for a couple minutes before adding the garlic. If you're working to carmelize the onion, definitely wait on adding the garlic; burnt garlic is nasty.

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Ski
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PostWed Jun 24, 2020 7:40 pm 
Gwen wrote:
"...saute the onion for a couple minutes before adding the garlic..."

^ Yes.

That's why I listed the ingredients in the order I did above. Obviously not clear enough.

And yes, burnt garlic is nasty.

I will be doing the lamb shanks probably Tuesday 06/30, and then a rack of lamb Wednesday 07/01. (Sunday will most likely be Wild Argentine Shrimp stir-fry, and Monday most likely wild halibut filet or wild salmon filet - yet to be determined - depends on what looks best at Northern Fish Saturday morning. Might opt for Penn Cove mussels and fettucine instead of the shrimp.)

Stay tuned.  wink.gif

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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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