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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Lamb shanks
Found 2 packs in the used meat dept the other day:
Salt & pepper & brown the shanks in olive oil. ( I use a cast iron Dutch oven) Chop 1 onion, 2 garlic cloves, 1 med carrot, 1 stalk celery & dice 1 roma tomato. Sauté the root veggies in the Dutch oven till tender, add the diced tomato and sauté a little longer. Add some thyme & Greek oregano + the peal of 1/2 a lemon Add 2 Tablespoons of flour & sauté a few seconds more. Place the browned shanks on top of the mixture & add 1/2 bottle of red wine + 1 cup water. Cover and cook in a slow oven (250 degrees) for 2 hours - turn up the oven to 350 and cook another 1/2 hour till tender. Serve over rice ( spooning the sauce over each shank) Dimitri |
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Lamb shanks
On 2009-08-24, Dimitri > wrote:
> Found 2 packs in the used meat dept the other day: Ummm... Just how used were they? nb |
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Lamb shanks
In article >,
"Dimitri" > wrote: > Found 2 packs in the used meat dept the other day: > > Salt & pepper & brown the shanks in olive oil. ( I use a cast iron Dutch > oven) > > Chop 1 onion, 2 garlic cloves, 1 med carrot, 1 stalk celery & dice 1 roma > tomato. > > Sauté the root veggies in the Dutch oven till tender, add the diced tomato > and sauté a little longer. Add some thyme & Greek oregano + the peal of 1/2 > a lemon > > Add 2 Tablespoons of flour & sauté a few seconds more. > > Place the browned shanks on top of the mixture & add 1/2 bottle of red wine > + 1 cup water. > > Cover and cook in a slow oven (250 degrees) for 2 hours - turn up the oven > to 350 and cook another 1/2 hour till tender. > > Serve over rice ( spooning the sauce over each shank) > > Dimitri Sounds tasty! I have a pair in the freezer I need to cook up here soon. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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Lamb shanks
"notbob" > wrote in message ... > On 2009-08-24, Dimitri > wrote: >> Found 2 packs in the used meat dept the other day: > > Ummm... Just how used were they? > > nb > Well, figure the lamb probably used them for at least a year. Jon |
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Lamb shanks
"Dimitri" > wrote in message ... > Found 2 packs in the used meat dept the other day: > > Salt & pepper & brown the shanks in olive oil. ( I use a cast iron Dutch > oven) > > Chop 1 onion, 2 garlic cloves, 1 med carrot, 1 stalk celery & dice 1 roma > tomato. > > Sauté the root veggies in the Dutch oven till tender, add the diced tomato > and sauté a little longer. Add some thyme & Greek oregano + the peal of > 1/2 a lemon > > Add 2 Tablespoons of flour & sauté a few seconds more. > > Place the browned shanks on top of the mixture & add 1/2 bottle of red > wine + 1 cup water. > > Cover and cook in a slow oven (250 degrees) for 2 hours - turn up the oven > to 350 and cook another 1/2 hour till tender. > > Serve over rice ( spooning the sauce over each shank) > > Dimitri > I usually de-fat the liquid before serving. Graham |
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Lamb shanks
Dimitri wrote:
> > Found 2 packs in the used meat dept the other day: Beware the common practice of taking old meat, unpackaging it, washing it to get rid of some of the smell, coating with an orange-red spice meat, and repackaging with a new date code under the title "marinated". A more honest title would be "recycled". Low-class supermarket butchers do this all the time to refresh meat that has developed off-odors or poor color. Sometimes, they will mark up the price and then stick a 50% off sticker on the package. You aren't saving a penny, and are in fact being sold greatly inferior goods if you fall for this scam. |
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Lamb shanks
"notbob" > wrote in message ... > On 2009-08-24, Dimitri > wrote: >> Found 2 packs in the used meat dept the other day: > > Ummm... Just how used were they? > > nb At the sell by date for 50% off the day I purchased and froze them. Dimitri |
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Lamb shanks
Mark Thorson wrote:
> Beware the common practice of taking old meat, > unpackaging it, washing it to get rid of some of the smell, > coating with an orange-red spice meat, and repackaging > with a new date code under the title "marinated". > A more honest title would be "recycled". Low-class > supermarket butchers do this all the time to refresh meat > that has developed off-odors or poor color. > > Sometimes, they will mark up the price and then stick > a 50% off sticker on the package. You aren't saving > a penny, and are in fact being sold greatly inferior > goods if you fall for this scam. Why in hell would someone go to the discounted meat case, pick up something obviously toyed with, buy it then consume it? Any one who would deserves everything they get. Marinated, injected and ground meats in the discount case are off limits for me. Only whole unenhanced cuts attract my attention. Even then, there are times that I *have* found better bargains/prices in the regular displays. Read every label, and inspect closely. Off odors and "poor" color, however, in and of themselves, are not necessarily red flags. |
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Lamb shanks
"Mark Thorson" > wrote in message ... > Dimitri wrote: >> >> Found 2 packs in the used meat dept the other day: > > Beware the common practice of taking old meat, > unpackaging it, washing it to get rid of some of the smell, > coating with an orange-red spice meat, and repackaging > with a new date code under the title "marinated". > A more honest title would be "recycled". Low-class > supermarket butchers do this all the time to refresh meat > that has developed off-odors or poor color. > > Sometimes, they will mark up the price and then stick > a 50% off sticker on the package. You aren't saving > a penny, and are in fact being sold greatly inferior > goods if you fall for this scam. This in fact was sealed in original vacuum cryovac from New Zealand And if you pay attention to prices and never buy "that marinated junk' I see nothing wrong with paying 1/2 price. As example the normal price around here for Flap meat is $5.49 per pound today I picked up 2 packages @ $3.49 per pound. Short code sure but it will make great Fajitas. Dimitri |
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Lamb shanks
On Mon, 24 Aug 2009 09:42:00 -0700, "Dimitri" >
wrote: >Found 2 packs in the used meat dept the other day: > >Salt & pepper & brown the shanks in olive oil. ( I use a cast iron Dutch >oven) > >Chop 1 onion, 2 garlic cloves, 1 med carrot, 1 stalk celery & dice 1 roma >tomato. > >Sauté the root veggies in the Dutch oven till tender, add the diced tomato >and sauté a little longer. Add some thyme & Greek oregano + the peal of 1/2 >a lemon > >Add 2 Tablespoons of flour & sauté a few seconds more. > >Place the browned shanks on top of the mixture & add 1/2 bottle of red wine >+ 1 cup water. > >Cover and cook in a slow oven (250 degrees) for 2 hours - turn up the oven >to 350 and cook another 1/2 hour till tender. > >Serve over rice ( spooning the sauce over each shank) > >Dimitri > > That sounds wonderful. I love lamb shanks. koko -- There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 08/09 |
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Lamb shanks
Dimitri wrote:
> > And if you pay attention to prices and never buy "that marinated > junk' I see nothing wrong with paying 1/2 price. > > As example the normal price around here for Flap meat is $5.49 per > pound today I picked up 2 packages @ $3.49 per pound. Short code > sure > but it will make great Fajitas. > > Dimitri That's being practical, in my book. |
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