Text 21835, 70 rader
Skriven 2012-02-29 06:10:34 av Dave Drum (1:261/38)
Ärende: BH+G 1012
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Shanks W/French Green Lentil & Sweet Potato Ragout
 Categories: Lamb/mutton, Wine, Vegetables, Citrus
      Yield: 8 servings

      2 lg Onions; sliced 1/4" thick
      2 c  Sliced celery
      4 cl Garlic; minced
      2 tb Olive oil
      8    Lamb shanks; 1 lb ea
      3 c  Chicken broth
  1 1/2 c  Dry red wine
      4    Sprigs fresh rosemary
    1/2 ts Salt
    1/2 ts Pepper
  1 1/3 c  Dry French green lentils;
           - rinsed, drained
     28 oz Can  diced tomatoes;
           - undrained
 14 1/2 oz Can  diced tomatoes;
           - undrained
      1 lb Sweet potatoes or yams;
           - peeled, in 1" chunks
      2 ts Fine shredded orange peel
           Fresh rosemary sprigs (opt)

  Cook onion, celery, and garlic in hot olive oil in an 8-
  or 10-quart Dutch oven or kettle until tender. Remove from
  Dutch oven; set aside.

  Trim excess fat from lamb shanks. Add half of the shanks
  to the Dutch oven, and brown on all sides; remove. Repeat
  with remaining shanks. Carefully drain fat from Dutch
  oven. Return all shanks and cooked vegetables to the Dutch
  oven. Carefully add chicken broth, wine or reduced-sodium
  chicken broth, the four sprigs fresh rosemary, salt, and
  pepper. Bring to boiling; reduce heat. Cover and simmer
  for about 2 hours or until lamb is just tender.

  Stir lentils into Dutch oven. Simmer, covered, for 20
  minutes. Add tomatoes, sweet potatoes or yams, and orange
  peel. Simmer, uncovered, 15 to 20 minutes more or until
  lentils and sweet potatoes are tender. Remove rosemary
  stems from pot; discard. Skim fat from broth.

  To serve, place a lamb shank in each of eight shallow
  pasta or soup bowls. Ladle ragout mixture into each. If
  desired, garnish with fresh rosemary sprigs. Makes 8
  servings.

  Make-Ahead Tip: Cool cooked lamb and ragout mixture for 1
  hour. Divide mixture between two large refrigerator
  containers or 3-quart casseroles. Cover and chill in the
  refrigerator overnight. Remove any excess fat. Return to
  large Dutch oven and reheat over medium-low heat, stirring
  constantly

  Better Homes & Gardens | January 2012

  MM Format by Dave Drum - 11 February 2012

  Uncle Dirty Dave's Archives

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... A celebrity is one who is known to many persons he is glad he doesn't know.

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