On 1/26/2013 6:25 PM, Dave Smith wrote:
> On 26/01/2013 5:25 PM, jmcquown wrote:
>> Caught part of an interesting cooking show on PBS this afternoon.
>> 'Secrets of a Chef': Hubert Keller
>>
>> http://www.hubertkeller.com/recipes/...-Episode-204-A
>>
>>
>>
>> The addition of fresh cut green beans towards the end of the sauce
>> looked wonderful. Here's the recipe:
>>
>>
>> Braised Lamb Shanks Provencal
>>
>> Transfer shanks to serving platter and remove the bouquet garni. Cover
>> the meat with foil to keep warm until the sauce is finished.
>>
>> Place the pan with the juices back over medium-high heat and bring to a
>> simmer. Add the green beans, and cook 4-5 minutes or until tender but
>> still crisp.
>>
>> Add remaining 1 cup tomato, edamames, and chopped parsley. Heat
>> throughout.
>>
>> Generously spoon bean mixture and sauce over the shanks and garnish with
>> sprigs of fresh rosemary, if desired.
>>
>
>
> Interesting.
>
> I know that some people whine about criticism of recipes, but I have a
> few issues with this one. First of all, it's too many ingredients. Lamb
> shanks are good and don't need 20 more ingredients.
>
Oh, I'd agree with that. I don't generally cook that way.

> Other issues:
> Baby carrots? why not just carrots.... baby carrots if yo have them
>
I dunno. I'm not a fan of carrots so I'd probably shred them.

> Pearl Onions..... not n my neck of the woods. I haven't seen them
> forever. I had a fantasy that I found a supply of frozen pearl onions.
> No such luck.
>
LOL! This is where my neck of the woods comes in handy! I often buy a
small bag of pearl onions for making stews and the like. Love 'em!

> White wine?????? with lamb?
>
<shrugs> why not? Use red if you like.

> A 2 inch piece of celery????... and a 2 inch piece of leek? It doesn't
> seem like enough celery to even matter, and I am not going to go out and
> get leeks to use 2" of one.

Yes, that I agree with. Then again, I didn't write the recipe. I'd
cook more shanks at once and use a couple of ribs of celery and a couple
of leeks (white part), diced.
>
> It is probably good, but it looks too anal for me.

Considering I don't care for cooking shows on The Food Network which are
mostly silly "celebrity" chefs, it was fun to discover PBS has started
showing cooking shows on weekends again. Brings me back full circle to
when I really got interested in cooking.

I get two PBS television stations, one from South Carolina and one from
Georgia.

Jill