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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Braised Lamb Shanks

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Braised Lamb Shanks Empty Braised Lamb Shanks

    Post by Lobo Wed Jan 20, 2016 4:41 am

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    Braised Lamb Shanks
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    Prep Time: 20 minutes
    Cook Time: 225 minutes
    Servings: 8
    Brett Cooper, chef at Outerlands restaurant in San Francisco, developed this recipe for lamb shanks, which are cooked slowly in the oven until meltingly tender. To amp up the flavor, he seasons the braise with vadouvan, a French-inspired curry blend. His farro salad is perfect for soaking up the savory sauce.






    • 156

    Ingredients:


    • 1 large carrot
    • 1 fennel bulb, trimmed
    • 2 celery stalks
    • 1 sweet onion
    • 2 garlic cloves
    • Olive oil as needed
    • 4 lamb shanks
    • Sea salt and freshly cracked pepper, to taste
    • 4 cups (32 fl. oz./1 l) chicken stock
    • 1 Tbs. vadouvan, masala or curry powder

    Related Recipes


    Braised Lamb Shanks Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, medium-bodied red wines like the Stratus Cabernet Franc, Niagara from our Wine Club.

    Directions:

    Preheat an oven to 450°F (230°C).

    Wash the carrot, fennel, celery and onion and cut into 1 1/2-inch (4-cm) pieces. In a bowl, combine the vegetables and the garlic and toss with olive oil to coat. Season the lamb shanks well with salt and pepper. Put the vegetables in a Dutch oven, then place the shanks on top. Transfer to the oven and roast until the vegetables and shanks have lightly browned, 15 to 20 minutes.

    Add the stock and vadouvan to the pot and cover with a lid or aluminum foil. Reduce the oven temperature to 350°F (180°C). Return the pot to the oven and cook until the meat pulls easily from the bone, about 3 hours. Adjust the seasoning with salt and serve the shanks with some of the braising sauce. Serves 8.

    Recipe by Brett Cooper, Chef, Outerlands, San Francisco

      Current date/time is Fri Apr 26, 2024 3:42 pm