Text 18827, 118 rader
Skriven 2011-12-09 09:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: second choices 311
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Berlin, Ontario became Kitchener, Ontario.

 ML> I used to hang around in a town called Berlin, New Hampshire,
 ML> whose residents refused to change its name in WWI.

And I spent some time in Swastika, Ont. near Kirkland Lake. During
WWII the government officially changed the name to Winston (after
Churchill) but the local people refused to acknowledge the change.
The town had been named after the Swastika gold mine in 1908 and of
course back then it was an innocent good luck symbol with ancient
roots. The mayor, a mining engineer, sent a telegram to the prime
minister stating that Hitler stole the symbol and perverted it and
that they would bloody well hang onto the name, using some coarse
language that among things implied Hitler regularly had sex with
pigs. After WWII it got its name back.

The weather has been shifting around wildly here lately as competing
hot and cold fronts duke it out for possession. It was recently +3
here but almost overnight it turned to -29 with gusting winds up to
70 km/hr, which makes for a windchill factor of -50 (-58 F).
Needless to say I have set aside cocktails, highballs and anything
else to do with ice cubes in favour of hot spiked coffee and tea. I
am staying alive with black coffee and Kahlua or lightly sweetened
coffee with brandy, rye or navy rum, with tea and Grand Marnier
chasers.

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

     Title: Soy-Braised Lamb Shanks  
Categories: Lamb, Asian, Fusion
  Servings: 4

           Grapeseed or other neutral
           oil 
      4    whole (2-pound) lamb shanks,
           trimmed and patted dry 
      2 md yellow onions, sliced 
      2 md shallots, sliced 
     13    garlic cloves, sliced 
           Kosher salt 
      2    Asian pears, cored and cut
           into 2-inch chunks 
      1 bn scallions, green parts only
      2    lemongrass stalks, smashed
           and thinly sliced 
      5    inch piece fresh ginger,
           peeled and chopped 
      1    fresh long red (finger)
           chile, stemmed, seeded, and
           sliced 
      4    whole star anise 
  1 1/2 c  semidry Gewurztraminer or
           Riesling
      1 c  champagne vinegar 
    3/4 c  soy sauce
    1/2 c  honey

Preheat the oven to 325 F.

Heat a large Dutch oven over high heat until very hot. Add enough
oil to generously coat the bottom of the pan and heat until almost
smoking. Carefully slide in the lamb shanks in a single layer. Do
not crowd the pan; cook in batches if necessary. Cook until golden
brown on one side, about 4 minutes. Turn on another side and
continue cooking and turning to evenly brown all sides and the top,
about 8 minutes longer. Drain all of the fat from the pan. 

Meanwhile, heat a large saute  pan over medium heat. Add enough oil
to generously coat the bottom of the pan and heat until shimmering.
Stir in the onions, shallots, and garlic. Season with a pinch of
salt. Cover and cook, stirring occasionally, until golden brown and
tender, about 10 minutes. 

Add the onion mixture to the pan with the lamb, along with the
pears, scallions, lemongrass, ginger, chile, anise, wine, vinegar,
soy sauce, and honey. Add enough water to cover the lamb by 1/2
inch.

Cover and bring to a boil. Transfer to the oven and braise until the
meat is completely tender and falling off the bone, about 31/2
hours. Uncover and carefully transfer the lamb shanks to a dish.
Raise the oven temperature to 375 F.

Strain the braising liquid through a fine-mesh sieve into a large
saucepan, pressing on the solids to extract as much liquid as
possible. Bring to a boil and continue to boil over high heat until
reduced by a third.

Return the shanks to the Dutch oven, meat side down, and pour the
reduced liquid over them. Transfer to the oven and cook, basting
every 5 minutes, until lacquered with a mahogany glaze, about 15
minutes. There should still be syrupy sauce left in the pan. 

Serve the lamb shanks with the sauce spooned over the meat.

Posted by: Caroline Russock

From: Home Cooking with Jean-Georges, Jean-Georges Vongerichten

From: Serious Eats
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... That is legend worthy.

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