Text 16267, 77 rader
Skriven 2011-10-03 05:38:00 av Dave Drum (1:124/311)
Ärende: TVFN 542
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Lamb Shanks w/Lemon & Herbs
 Categories: Lamb/mutton, Herbs
      Yield: 4 servings
 
      6    Lamb shanks (about 1 1/4 lb
           - ea); excess fat trimmed
      5 cl Garlic; sliced
    1/2 c  Fresh lemon juice
           Kosher salt & ground pepper
      2 tb Chopped fresh parsley; +
           - more for garnish
      2 ts Minced fresh thyme
      2 ts Dried marjoram
    1/4 lb Unsalted butter; melted, +
           - more for brushing
     12    Shallots; unpeeled
           Extra-virgin olive oil; for
           - drizzling
 
  Recipe courtesy Food Network Magazine
  
  Make the lamb a day in advance: Make several incisions in
  the shanks with a paring knife and slide a slice of garlic
  into each slit. Place the shanks in a large baking dish,
  drizzle with the lemon juice, turning to coat, and season
  with salt and pepper on all sides. Mix the parsley, thyme
  and marjoram in a small bowl, then rub the herbs over the
  lamb. Cover and set aside at room temperature for 1 hour.
  After 30 minutes, place a Dutch oven or covered ovenproof
  pot in the oven and preheat to 500øF/260øC for at least 30
  minutes.
  
  Transfer the shanks to a plate and drizzle with the melted
  butter; reserve the marinade. Carefully remove the preheated
  pot from the oven. Working quickly, add the shanks, making
  sure at least one side of each touches the hot pot. Return
  the pot to the oven, uncovered, and place the lid on another
  oven rack to keep it hot. Roast the shanks for 25 minutes.
  
  Meanwhile, bring the reserved marinade and 1/2 cup water to
  a boil in a small saucepan over medium heat. Pour the hot
  marinade over the shanks, then place a large sheet of
  heavy-duty foil over the pot and cover with the hot lid.
  Reduce the oven temperature to 350øF/175øC and roast 45
  minutes, then reduce the temperature to 200øF/95øC degrees
  and cook 30 more minutes. Turn off the oven and leave the
  lamb inside, undisturbed, to finish cooking, 20 minutes.
  
  Remove the lamb from the cooking liquid and place in a
  shallow baking dish. Refrigerate the meat and the sauce
  separately overnight.
  
  When ready to serve, position a rack in the upper third of
  the oven and preheat to 350øF/175øC. Drizzle the shallots with
  olive oil in a small baking dish and season with salt and
  pepper. Cover the lamb loosely with foil. Bake the lamb and
  shallots for 25 to 30 minutes, uncovering the lamb and
  brushing lightly with melted butter after 15 minutes.
  Meanwhile, discard the fat from the chilled sauce and bring
  to a simmer over medium heat. Drizzle the finished lamb and
  shallots with the sauce and garnish with parsley.
  
  Yield: 6 servings
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 05 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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