So a while back I promised more pictures but it is difficult as I cannot find my camera's charger or extra battery anywhere and my current battery is dead. I'll try to find it and if I can't I'll get a replacement so I can attach more pictures. I do have one picture that I took with my phone of our dinner last night. For the past couple of days Handsome and I have been having the most wonderful tasting and easy to cook meal. We call it braised lamb shanks even though we don't always use lamb, or even shanks.
If you look close you can see my "book" (Kindle), I never stop reading ;) Recipe is below and provided by Kristin Nicholas items in green are my notes.
Autumn Lamb
Shanks
Kristin's
Autumn Lamb Shanks:
I usually serve one shank per person but this depends on people's appetites and the size of the shank. Serve with crusty bread, a salad and some nice cooked white beans. A perfect meal for a late autumn or winter weekend day.
4 lamb shanks (or any cheap cut of meat, we have used shanks, short ribs, shoulder chops and country cut ribs in both beef and lamb)
1 large can of peeled Italian tomatoes (we use Kroger brand) 1 teaspoon salt
1/2 teaspoon pepper
6 cloves of garlic
1 teaspoon dried thyme
2 bay leaves
2 cups of wine - I prefer red but white will do (I buy cheap Burgundy table wine to use)
Heat oven to 250 degrees. Place all ingredients in a Dutch oven. You can cut up the tomatoes a bit if you want but it isn't necessary. I use a copper pot but any pot will do as long as it can go on direct heat and oven heat. I don't have any Le Creuset pots but I think they would be perfect. Place the Dutch oven on the top of the stove and bring it to a boil. Once the mixture boils, place it in the oven with the lid on. Cook until tender - about three to four hours. The shanks are done when they easily pull away from the bone. (We typically make ours in the slow cooker, just dump everything in and let it cook for 6 - 8 hours. I have seen similar recipes that had chopped carrots and other vegetables so feel free to experiment)
I usually serve one shank per person but this depends on people's appetites and the size of the shank. Serve with crusty bread, a salad and some nice cooked white beans. A perfect meal for a late autumn or winter weekend day.
4 lamb shanks (or any cheap cut of meat, we have used shanks, short ribs, shoulder chops and country cut ribs in both beef and lamb)
1 large can of peeled Italian tomatoes (we use Kroger brand) 1 teaspoon salt
1/2 teaspoon pepper
6 cloves of garlic
1 teaspoon dried thyme
2 bay leaves
2 cups of wine - I prefer red but white will do (I buy cheap Burgundy table wine to use)
Heat oven to 250 degrees. Place all ingredients in a Dutch oven. You can cut up the tomatoes a bit if you want but it isn't necessary. I use a copper pot but any pot will do as long as it can go on direct heat and oven heat. I don't have any Le Creuset pots but I think they would be perfect. Place the Dutch oven on the top of the stove and bring it to a boil. Once the mixture boils, place it in the oven with the lid on. Cook until tender - about three to four hours. The shanks are done when they easily pull away from the bone. (We typically make ours in the slow cooker, just dump everything in and let it cook for 6 - 8 hours. I have seen similar recipes that had chopped carrots and other vegetables so feel free to experiment)
Hope you enjoy the recipe; I'll try and resolve the camera situation. I am off to my training class.
P.S. Even my blog's spell check want to know if I meant Sparkles when I typed Sparkes :)
"Goldilocks tasted it. Um-m-m-m! It was just right, and so she ate and ate and ate until there was not a bit of porridge left in the Baby Bear's little bowl."
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