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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Are there foods you've never eaten?
On Sun, 26 Feb 2012 13:36:35 -0500, Susan > wrote:
>I don't like intense lambiness/gaminess (I should switch to U.S. lamb, >maybe?) hence my pref for the citrus: > >I cheat for the browning: I spread EVOO on them, s and p and roast at >500 in the oven for 15 minutes or so. > > >> Citrus-Braised Lamb Shanks >> Adapted from ''The River Cottage Meat Book,'' by Hugh Fearnley-Whittingstall. >> INGREDIENTS >> 3 tablespoons olive oil >> 1 carrot, finely diced >> 1 onion, finely diced >> 2 celery ribs, finely diced >> 3 sprigs thyme >> 2 bay leaves >> 2 garlic cloves, chopped >> 1 tablespoon tomato paste >> 1 1/2 cups white wine >> 1 cup chicken broth >> Juice and finely grated zest of 1 lemon >> Juice and finely grated zest of 1 orange >> 4 12-ounce New Zealand lamb shanks >> Salt and freshly ground black pepper >> Chopped parsley, for garnishing >> PREPARATION >> 1. >> Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, > >and sweat over low heat, until tender. Add the thyme, bay leaves, >garlic, tomato paste, wine, and broth, along with > >all but a few pinches of the zests and a tablespoon of each juice. Bring >to a boil, then reduce to a gentle simmer. >> 2. >> Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sautι pan and brown > >the shanks on all sides. Add the shanks to the casserole and cover. >Transfer to the oven and cook until the meat is completely tender, about >2 1/2 hours. >> 3. >> Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. > >Reduce the sauce to the desired consistency. Stir in the reserved citrus >juices and season to taste with salt and pepper. > >Serve the lamb shanks and sauce on warmed plates (with Israeli couscous >or some good bread). > >Sprinkle with a little parsley and the remaining citrus zest. Sounds delicious. I saved that recipe and will try it next time. Thanks! Evelyn |
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