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jmcquown[_2_]

On 6/22/2019 7:44 PM, Dave Smith wrote:
> On 2019-06-22 6:08 p.m., jmcquown wrote:
>> On 6/22/2019 3:06 PM, wrote:
>>> OnÂ* 22 Jun 2019 jmcquown wrote:
>>>>
>>>> Nothing difficult about this delicious dish.Â* It's slow cooking without
>>>> using a slow cooker/crock pot.Â* Brown 2 lamb shanks in a deep pot in a
>>>> little hot olive oil.Â* Remove from the pot and set aside on a plate to
>>>> drain.Â* In the same pot saute a miripoix of minced onion, celery,
>>>> garlic until tender.Â* Feel free to add bell pepper or other vegetables.
>>>> I add a dab of tomato paste.Â* Stir, stir.Â* Deglaze the pan with a
>>>> little
>>>> white wine.Â* Add the lamb shanks back to the pan.Â* Add chicken broth or
>>>> stock to cover well.Â* Season with salt, pepper, thyme and sage.Â* Cover
>>>> and simmer for hours on low heat until the lamb is fork tender and the
>>>> liquid is reduced.
>>>>
>>>> At that point ramp up the heat and add 1/4 cup of pearled barley.Â* Make
>>>> sure there's enough liquid added to the pot.Â* Add some chicken stock if
>>>> needed.Â* Cook this until the barley is tender.Â* Lamb and barley are
>>>> natural pairings.
>>>>
>>>> Jill
>>>
>>> Sounds great, however naturally I'd use veal shanks... instead of sage
>>> I'd use a couple three bay leaves and some marjoram.Â* I'll have to
>>> research as I've never seen any veal at the markets I've been to
>>> around here.Â* My favorite veal dish is breast of veal.
>>>
>> Can you really not find cuts of veal?
>>
>
> He should try shopping in Bothell.Â* You can't get anything there.
>
>
No need to drag Bothell into it. I find it hard to believe he can't get
any cut of veal at his grocery store. I susect he hasn't asked the guy
(or gal) behind the meat counter if they have any veal.

Jill