Text 19105, 108 rader
Skriven 2011-12-17 00:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Short Ribs 357
======================
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> (oxtail?) really slices of beef shank.

Usually when I get shank meat it's a free gift of wild game from a
hunter. They usually bone their meat along the muscle and bone not
through it, if they're using a knife in the field. So I get whole
shanks either with the bone or boneless. A large caribou's shank
just barely fits into a turkey roaster.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Shanks Joanne
 Categories: Greek, Chicken, Wine, Cheese, Eggs
      Yield: 8 Servings

      1 c  Extra-virgin olive oil
    Juice of 2 lemons
      2 tb Dried savory; crumbled
    3/4 c  Sliced garlic cloves (about
      2    Heads)
      8    Lamb  shanks (about 1 pound
    Each)
    Salt and freshly ground
    Pepper
    1/2 c  Extra-virgin olive oil
      3 lg Onions; diced
      1 tb Dried savory; crumbled
    1/2 ts Aleppo pepper or pinch of
    Crushed red pepper flakes
      4 c  Dry red wine
     32 oz Can whole tomatoes;
    Drained
  1 1/2 qt Chicken Stock
      3    Bay leaves
      2    Cinnamon sticks
      1 lb Orzo; cooked in plenty of
    Boiling salted water for
      2    Minutes and drained
      2 tb Chopped fresh flat-leaf
    Parsley
    1/2 c  Coarsely grated hard
    Myzithra; kefalotyri,
           Pecorino Romano or
           Parmigiano-Reggiano Cheese

  YOUVETSI (Baked Lamb with Pasta in Tomato Sauce)

  The day before you plan to serve the lamb, combine the oil, lemon
  juice savory and garlic in a large bowl.  Add the lamb shanks and
  stir to coat.  Transfer the lamb and marinade to large zipper-lock
  bags, press to force out the air and seal. Refrigerate overnight.

  Preheat the oven to 350 degrees F.

  Remove the lamb from the marinade and set aside.  Strain the
  marinade, discard the liquid, then chop the garlic.  Season the
  lamb well with salt and pepper.

  Place a Dutch oven over medium-high heat and, when it is hot, add
  1/4 cup of the olive oil.  Add the lamb, 2 or 3 shanks at a time,
  and brown well on all sides, about 15 minutes.  Set the lamb
  aside.

  Reduce the heat to medium and add the remaining 1/4 cup olive oil.
  Add the onions and saute until translucent, about 5 minutes.  Add
  the garlic and cook for 1 minute more. Stir in the savory and
  pepper or pepper flakes.  Add the wine, scraping the bottom of the
  skillet to release the browned bits, and cook until reduced by
  half.

  Return the lamb to the Dutch oven and boil over medium heat, until
  the liquid is again reduced by half.  Add the tomatoes, crushing
  them between your fingers, the stock, bay leaves and cinnamon
  sticks, stir and bring to a boil.  Cover and cook for 5 minutes.
  (You can prepare the meat to this point 1 or 2 days in advance;
  cool, cover and refrigerate.  Bring the liquid to a boil before
  proceeding.)

  Cover the Dutch oven, or transfer the lamb and its sauce to a deep
  baking dish with a cover, place in the oven and bake for 2 1/2
  hours, or until the lamb is tender.

  Transfer the meat to a platter.  Add the orzo to the pan and stir
  to coat with the cooking juices.  If the pan seems a little dry,
  add about 1/4 cup more stock.  Bake, uncovered, for about 15
  minutes, or until most of the liquid has been absorbed.  Place the
  lamb on top of the orzo and bake for another 10 minutes. Remove
  from the oven and discard the bay leaves and cinnamon sticks.
  Serve immediately on heated plates, placing a few tablespoons of
  orzo on each plate and setting a lamb shank on top.  Drizzle with
  the cooking juices and sprinkle with the parsley and cheese.

  Note: Molyvos Restaurant recipe
  From: Terry Pogue To: Foodwine

MMMMM

Cheers

YK Jim


... Baby lamb loin chops look like T-bones for Barbie dolls.

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