Text 15723, 62 rader
Skriven 2007-05-19 21:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Lamb
============
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-


 CS> Oh well.  I hope to find lamb is still cheaper than it used to be in
 CS> the USA  when we get back.


Sadly, it isn't. It's still a niche meat. Last weekend I found a
nicely "frenched" rib roast of milk fed baby lamb for $35/kg and a
large boned front shoulder roast of lamb of dubious age for $13.99/kg. I
bought the latter and tossed it in the freezer until inspiration
strikes.  Lamb ought to be cheaper than beef but it isn't.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Alberta Lamb Shanks W/Red Wine, Tomato & Garlic Ragout
Categories: Canadian, Lamb
  Servings: 6

      6    Alberta lamb shanks
           Salt and ground pepper
     20    Cloves of garlic (whole,
           peeled)
      1 c  (250 mL) Dry red wine
      2 c  (500 mL) Canned diced plum
           tomatoes
      1 c  (250 mL) Veal jus or
           demi-glace

Season each shank well with salt and pepper. Arrange in a roasting
pan and place in a preheated 400 F (200 C) oven. Roast for 20 to 25
minutes or until it begins to brown. Add whole garlic cloves and
roast for a further 15 minutes.

Remove from oven and deglaze the pan, loosening the brown bits
cooked to the bottom by pouring the red wine over the shanks and
stirring the bottom of the pan to release any caramelization. Add
tomatoes and veal jus. Cover the pan with aluminum foil and return
to a 350 F (180 C) oven for two hours.

Remove shanks from braising liquid and allow to cool. Refrigerate
and skim any fat from the surface. (This recipe may be finished to
this point up to two days before serving.) 

Place shanks and braising liquid in a shallow roasting pan, cover
and reheat at 350 F (180 C) until heated through. Adjust sauce with
salt, pepper and butter. To finish, serve each shank over buttermilk
mashed potatoes and spoon the tomato garlic ragout sauce over top.

From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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