On 4/18/2021 12:45 PM, US Janet wrote:
> On Sun, 18 Apr 2021 10:39:14 -0400, jmcquown >
> wrote:
>
>> I had to take my cat to the vet last Friday. After dropping her off I
>> went to Publix and did a substantial stock-up, mostly for the freezer.
>>
>> I finally found lamb shanks! I also bought some ground lamb. I'll
>> either use that for Shepherd's pie or maybe "lamburgers" I bought a
>> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>> Massachusetts. I was surprised to find it on the shelf this far south.
>>
>> I also bought Canadian bacon. Gosh, I haven't had that since I was
>> about 6 years old! Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). I
>> bought some English muffins with a mind towards making my own breakfast
>> sandwiches to take to work. Toasted English muffin, Canadian bacon
>> topped with a slice of cheddar cheese. Sans egg, let's call it the
>> McBiddy breakfast sandwich.
>>
>> Jill
>
> back in the old days when I could find lamb should blade, I would
> stew the bony pieces in tomatoes, onions, green pepper, garlic and soy
> sauce until tender then serve with rice. I really enjoyed that, very
> tasty.
> I think that's all, it's been so long since I have been able to
> prepare that.
> Janet US
>
I generally brown the lamb shanks in a deep pot (dutch oven) in a little
corn oil after the diced vegetables (add the garlic last so it doesn't
burn), then deglaze the pan with a splash of wine, put the shanks back
in the pot then add some chicken stock or broth and let it simmer,
covered, until tender (a couple of hours at least.) This shopping trip
I bought pearl onions so I'll add a few of them to the simmering liquid.
S&P, bay leaf and thyme are involved, of course. No soy sauce for me
with lamb, please. I won't be serving it with rice, either. Pearled
barley!

Jill