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"Easter" Dinner - OT
I don't actually celebrate Easter but what the heck, spring is here. I have
2 large lamb shanks, thawed. I have 2 nice large leeks. I have white button mushrooms. I have garlic. I have onion. I have white wine. I have chicken broth. Here's the method (not really a recipe): Sprinkle the the lamb shanks with salt & pepper. Brown well in a little oil in a deep pan that has a tight-fitting lid. Deglaze the pan with a maybe 1/4 c. of white (or very light red) wine. Pour in about three cups of vegetable or chicken broth or stock. Reduce the heat to very low and simmer the lamb a couple of hours until it's falling apart tender, adding a little water if needed. Herbs... hmmm, I just guess at this. Marjoram, perhaps. When the lamb is tender, remove it from the pot; let it cool a bit and tear the meat off the bones and add it back to the pot. [Leave some meat on the bones and wrap the bones well and tuck them in the freezer for making soup - Scotch broth with barley! - later.] Add some diced onion, minced garlic, sliced leek (the white part) and sliced mushrooms to the pot with the lamb and sauce. Simmer about 20-30 minutes or until the veggies are tender. Thicken the sauce with a cornstarch slurry if necessary. I will serve this with some toasted sourdough bread. Might make some couscous, not sure yet. Seems like everything I prepare, I wing it based on last minute thoughts. Jill -- I used to have a handle on life...but it broke off. |
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