Tuesday, January 15, 2013
Lordy Lordy Lordy Lamb Shanks
I have been sick for a year now. Ok, not a year. Actually 2 weeks. I just started feeling better. However, I am not in a cooking mood. So, we have been sort of faking dinners. How do you "fake" a dinner?
Janis: Dr. Food what should we have for dinner?
Dr. Food: I dunno. What do YOU feel like?
Janis: I don't know that is why I asked you.
Dr. Food: (names 100 things we can cook)
Janis: I don't feel like any of them OR cooking
Dr. Food: Want to get something delivered?
Janis: I dunno....
See why I haven't been blogging?
We went to the grocery store for meager provisions and while there scored 2 really meaty lamb shanks. I got motivated for half a second and we made Brad Farmerie's Moroccan lamb shank with goat cheese grits
Ok, so I hate grits. I simply substituted for mashed potatoes. Shut up, I know they were instant mashed potatoes. I have the flu. I had the flu. Whatever.
Oh, I also forgot the apricots. Still, this was a great dish.
So, this week I am gearing up for a Cassoulet dinner party. That means a LOT of cooking. Is there a Cassoulet take-out?
Brad Farmerie's Moroccan braised lamb shanks with goats' cheese grits
4 lamb shanks
4 tablespoons olive oil
1 thumb (3-inch piece) of fresh ginger, peeled and finely minced
2 cloves garlic finely minced
1 red chili, chopped
1 onion, fine slice crosswise
1 carrot, diced
2 stalks celery, diced
2 teaspoon ground cumin
2 teaspoon ground coriander seed
2 cinnamon sticks
3 star anise
2 pinch saffron
1 teaspoon oregano
3 cups brown chicken stock
2X 16oz tins of peeled tomatoes
8 dried apricots, sliced
Salt and pepper
One-eighth cup toasted sliced almonds
20 high quality non-pitted green and black olives (I prefer Moroccan salt cured)
Preheat oven to 325 degrees F.
Place the olive oil, onion, garlic, and ginger in a pot and place over medium heat,
Stir the contents, cooking for 5-6 minutes (or until they begin to soften),
Add the carrots, celery, and spices (cumin, coriander, cinnamon, star anise, saffron, and oregano) and continue to cook over medium heat for 3-4 minutes, stirring all the time.
Add the chicken stock, canned tomatoes, and apricots, increase the heat, and bring to a boil.
Place the sauce into a deep pyrex dish (or baking dish/casserole).
Place the lamb shanks onto the sauce, where they will submerge three-quarters of the way, and place in the oven uncovered.
The exposed lamb will brown in about 20-30 minutes, so you will need to check it and rotate within the sauce to expose a different portion of the shank. Continue checking and turning the lamb every 30 minutes until they are evenly browned.
Cook until the meat is starting to fall off of the bone and the sauce has thickened, about 2 and a half hours (If they become completely browned and the sauce is thick but the meat is not tender, cover and cook until they are done).
Remove from the oven, skim any visible fat that may have come to the surface and serve immediately garnished with olives, toasted almonds, and parsley or allow to cool to room temperature and place in oven safe serving dish and refrigerate until needed. To reheat, place covered dish in a 325F oven for about 30 minutes.