Nothing difficult about this delicious dish. It's slow cooking without
using a slow cooke/crock pot. Brown 2 lamb shanks in a deep pot in a
little hot olive oil. Remove from the pot and set aside on a plate to
drain. In the same pot sautee a miripoix of minced onion, celery,
garlic until tender. Feel free to add bell pepper or other vegetables.
I add a dab of tomato paste. Stir, stir. Deglaze the pan with a little
white wine. Add the lamb shanks back to the pan. Add chicken broth or
stock to cover well. Season with salt, pepper, thyme and sage. 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. Make
sure there's enough liquid added to the pot. Add some chicken stock if
needed. Cook this until the barley is tender. Lamb and barley are
natural pairings.

Jill

On 22 Jun 2019 jmcquown wrote:
>
>Nothing difficult about this delicious dish. It's slow cooking without
>using a slow cooker/crock pot. Brown 2 lamb shanks in a deep pot in a
>little hot olive oil. Remove from the pot and set aside on a plate to
>drain. In the same pot saute a miripoix of minced onion, celery,
>garlic until tender. Feel free to add bell pepper or other vegetables.
>I add a dab of tomato paste. Stir, stir. Deglaze the pan with a little
>white wine. Add the lamb shanks back to the pan. Add chicken broth or
>stock to cover well. Season with salt, pepper, thyme and sage. 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. Make
>sure there's enough liquid added to the pot. Add some chicken stock if
>needed. Cook this until the barley is tender. 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. I'll have to
research as I've never seen any veal at the markets I've been to
around here. My favorite veal dish is breast of veal.

On 6/22/2019 3:06 PM, wrote:
> On 22 Jun 2019 jmcquown wrote:
>>
>> Nothing difficult about this delicious dish. It's slow cooking without
>> using a slow cooker/crock pot. Brown 2 lamb shanks in a deep pot in a
>> little hot olive oil. Remove from the pot and set aside on a plate to
>> drain. In the same pot saute a miripoix of minced onion, celery,
>> garlic until tender. Feel free to add bell pepper or other vegetables.
>> I add a dab of tomato paste. Stir, stir. Deglaze the pan with a little
>> white wine. Add the lamb shanks back to the pan. Add chicken broth or
>> stock to cover well. Season with salt, pepper, thyme and sage. 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. Make
>> sure there's enough liquid added to the pot. Add some chicken stock if
>> needed. Cook this until the barley is tender. 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. I'll have to
> research as I've never seen any veal at the markets I've been to
> around here. My favorite veal dish is breast of veal.
>
Can you really not find cuts of veal?

Jill

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. You can't get anything there.

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

On Sat, 22 Jun 2019 19:51:42 -0400, jmcquown >
wrote:

>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:
>>>> On* 22 Jun 2019 jmcquown wrote:
>>>>>
>>>>> Nothing difficult about this delicious dish.* It's slow cooking without
>>>>> using a slow cooker/crock pot.* Brown 2 lamb shanks in a deep pot in a
>>>>> little hot olive oil.* Remove from the pot and set aside on a plate to
>>>>> drain.* In the same pot saute a miripoix of minced onion, celery,
>>>>> garlic until tender.* Feel free to add bell pepper or other vegetables.
>>>>> I add a dab of tomato paste.* Stir, stir.* Deglaze the pan with a
>>>>> little
>>>>> white wine.* Add the lamb shanks back to the pan.* Add chicken broth or
>>>>> stock to cover well.* Season with salt, pepper, thyme and sage.* 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.* Make
>>>>> sure there's enough liquid added to the pot.* Add some chicken stock if
>>>>> needed.* Cook this until the barley is tender.* 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.* I'll have to
>>>> research as I've never seen any veal at the markets I've been to
>>>> around here.* My favorite veal dish is breast of veal.
>>>>
>>> Can you really not find cuts of veal?
>>>
>>
>> He should try shopping in Bothell.* 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

I'm sure I can find a market that sells veal closer to Albany, haven't
looked, just hasn't been important to me.... I don't know if my wife
likes veal

On Sat, 22 Jun 2019 18:08:08 -0400, jmcquown >
wrote:

>On 6/22/2019 3:06 PM, wrote:
>> On 22 Jun 2019 jmcquown wrote:
>>>
>>> Nothing difficult about this delicious dish. It's slow cooking without
>>> using a slow cooker/crock pot. Brown 2 lamb shanks in a deep pot in a
>>> little hot olive oil. Remove from the pot and set aside on a plate to
>>> drain. In the same pot saute a miripoix of minced onion, celery,
>>> garlic until tender. Feel free to add bell pepper or other vegetables.
>>> I add a dab of tomato paste. Stir, stir. Deglaze the pan with a little
>>> white wine. Add the lamb shanks back to the pan. Add chicken broth or
>>> stock to cover well. Season with salt, pepper, thyme and sage. 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. Make
>>> sure there's enough liquid added to the pot. Add some chicken stock if
>>> needed. Cook this until the barley is tender. 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. I'll have to
>> research as I've never seen any veal at the markets I've been to
>> around here. My favorite veal dish is breast of veal.
>>
>Can you really not find cuts of veal?
>
>Jill

there is only one(at least there was, don't know now that Albertsons
has opened their new market) store in my city where veal is for sale.
That is also the only store that carries lamb other than lamb chops.
It's probably due to what the tastes of the population are needed to
support the variety. Now that we are being besieged by incomers I
guess our choices will increase.
Janet US