Text 17620, 91 rader
Skriven 2011-11-10 05:19:00 av Dave Drum (1:124/311)
Ärende: SFGate 1010
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lamb Shank w/Spring Vegetables & Beans
 Categories: Lamb/mutton, Vegetables, Beans, Poultry, Wine
      Yield: 6 servings
 
           Olive oil
      1 bn Spring onions; sliced 1/2",
           - w/most of greens
      3    Ribs celery; sliced 1/4"
           - thick
      2 tb Chopped fresh rosemary
           +=OR=+
      2 ts Dried rosemary
  3 1/2 lb Lamb shanks *
           Salt & pepper
      1 c  Dry white wine
      3 c  Chicken broth
    1/2 ts Dried oregano
    3/4 lb Fresh garbanzo beans
           +=OR=+
  1 1/2 lb Fava beans
           +=OR=+
  1 1/2 c  Cooked white beans, garbanzo
           - beans or edamame
      2 cl Garlic; fine chopped
      6 oz Pea shoots; in 2" lengths
           - cleaned spinach leaves
           +=OR=+
           Trimmed and chopped Swiss
           - chard leaves; thick stems
           - removed
 
  By Tara Duggan, Chronicle contributor
  
  This recipe has a moderate amount of meat, but plenty of
  meaty flavor; add an extra lamb shank if your crowd has a
  big appetite. You can substitute beef shank (the same amount
  by weight) or use about 1 1/2 pounds lamb or beef stew meat
  instead; the meat may need to cook another 30 to 60 minutes
  before you add the greens and beans. Serve this dish over
  mashed potatoes, polenta or rice, with bread and a salad.
  
  Pour in just enough olive oil to barely coat the bottom of a
  Dutch oven or heavy-bottomed stock pot. Place the pot over
  medium-low heat. Add the onions, celery and rosemary, and
  saute until softened, stirring, 5 to 8 minutes.
  
  Season the lamb shanks all over with salt and pepper, then
  place them in the pot; add the wine, broth and oregano.
  Bring to a simmer, cover and cook on very low until the meat
  is tender and falling off the bone, flipping occasionally,
  about 2 hours.
  
  Remove the shanks from the pot and cool enough to touch.
  Remove the meat from the bone and chop into 1/4-inch pieces;
  discarde gristle and bone. Skim any fat from the sauce and
  return meat to the pot. The recipe can be made ahead to this
  point.
  
  When using fresh garbanzos or favas, shell and then cook
  until tender; about 3 minutes for favas and 8-10 minutes for
  the garbanzos. Let cool. (The thin skin on individual favas
  needs to be shelled after cooking.) If using frozen edamame,
  follow package directions to cook and reheat.
  
  Return the meat and sauce to a simmer, then add the garlic.
  Add the pea shoots or alternate greens, a handful at a time,
  and cook until wilted, 3 minutes (the chard will take more
  like 5 minutes). Stir in the beans, heat through, and season
  with salt and pepper. If you would like more juices, add
  water or broth and reheat before serving immediately in
  shallow bowls.
  
  * When buying lamb shanks, ask the butcher to "break" each
  shank, which will help the meat fit into a single layer and
  intensify the flavor.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Reality is that which, when you stop believing in it, doesn't go away.
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