....I have a couple nearing their use by date, anyone have any good
suggestions what to do with them? I remember having some a while back in an
italian restaurant that were very good, but can't remember for the life in
me what was done with them, I can only presume a tomato based sauce.

Any suggestions welcomed.

--
Gorf

"Gorf" > wrote in message
...
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back in
> an italian restaurant that were very good, but can't remember for the life
> in me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.

Osso Buco??

nancy

"Gorf" > wrote in message
...
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back in
> an italian restaurant that were very good, but can't remember for the life
> in me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.
>
> --
> Gorf
>

You'll find a wonderful recipe for Algerian Lamb Shanks on my recipe page:

http://www.pgacon.com/cooking.htm#Al...0lamb%20shanks

--
Peter Aitken

Remove the crap from my email address before using.

"Gorf" > wrote in message
...
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back in
an
> italian restaurant that were very good, but can't remember for the life in
> me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.
>
> --
> Gorf
>
>

This is a very good recipe. I have subbed goat cheese ravioli for the
rigatoni and it is pure decadence.

http://www.epicurious.com/recipes/re...ch=lamb+shanks

"Nancy Young" > wrote in message
...
>
> "Gorf" > wrote in message
> ...
>> ...I have a couple nearing their use by date, anyone have any good
>> suggestions what to do with them? I remember having some a while back in
>> an italian restaurant that were very good, but can't remember for the
>> life in me what was done with them, I can only presume a tomato based
>> sauce.
>>
>> Any suggestions welcomed.
>
> Osso Buco??

Gazoontite!

--
Gorf

Nancy Young wrote:

> "Gorf" > wrote in message
> ...
> > ...I have a couple nearing their use by date, anyone have any good
> > suggestions what to do with them? I remember having some a while back in
> > an italian restaurant that were very good, but can't remember for the life
> > in me what was done with them, I can only presume a tomato based sauce.
> >
> > Any suggestions welcomed.
>
> Osso Buco??

With lamb shanks?

"Dave Smith" > wrote in message
...
> Nancy Young wrote:
>
>> "Gorf" > wrote in message
>> ...
>> > ...I have a couple nearing their use by date, anyone have any good
>> > suggestions what to do with them? I remember having some a while back
>> > in
>> > an italian restaurant that were very good, but can't remember for the
>> > life
>> > in me what was done with them, I can only presume a tomato based sauce.
>> >
>> > Any suggestions welcomed.
>>
>> Osso Buco??
>
> With lamb shanks?

Why not? I think that type of dish would work with them.
Whatever, I could be wrong.

nancy

On Thu, 31 Mar 2005 07:28:52 -0500, "Nancy Young"
> wrote:

>
>"Gorf" > wrote in message
...
>> ...I have a couple nearing their use by date, anyone have any good
>> suggestions what to do with them? I remember having some a while back in
>> an italian restaurant that were very good, but can't remember for the life
>> in me what was done with them, I can only presume a tomato based sauce.
>>
>> Any suggestions welcomed.
>
>Osso Buco??
>
>nancy
>
My favorite is Richard Olney's braised shanks in 'Simple French Food.'
As you can see, his language is
quaint and the whole thing is approximate. I add comments in []

**********begin Olney**********

Shanks with garlic
(Souris aux Aulx)
(for 4)

2 or 3 lbs lamb shanks, outside fat removed
salt
3 TBS olive oil
15 to 20 cloves garlic, unpeeled
A few TBS water, 1/2 tsp crumbled mixed dried herbs [we usually use
fresh herbs from the greenmarket]
1/2 cup dry white wine
pepper

Use, if possible, a heavy copper pan of just a size to hold the shanks
at their ease. It should have a tight-fitting lid. Brown the shanks,
salted, lightly in the oil, toss in the garlic, and cook over very low
heat, covered, turning them occasionally, for about 1 1/2 hours, or
longer to be very tender. An asbestos pad may be necssary to disperse
the heat--the shanks should only very gently stew in their own juices.
In heavy copper their natural juices will hold for about 1 hour--in
other metals, for a much shorter time. When all liquid has disappeared
and they begin to sizzle in fat, add a spoonful of water from time to
time so that a film of liquid remains always in the bottom of the pan.
Sprinkle with the herbs after about an hour.

[With a heavy aluminum Calphalon saute pan with a tight glass cover,
we have never had to add water]

As the meat approaches the desired tenderness, stop moistening with
water so that all the liquid evaporates. When the meat begins again to
sizzle in pure fat, remove it to a plate, pour off the fat, deglaze he
pan with the white wine, scraping and stirring with a wooden spoon to
dissolve all the caramelized adherences, put the juice and garlic
through a sieve to rid them of the garlic hulls, restore to the pan,
reduce the liquid to the staccato bubbling stage, and return the meat
to the pan--there should be only enough sauce to just coat the pieces.
Grind over pepper to taste.

**************end of Olney***************


The garlic is completely cooked and very gentle when done, so you can
really pile it on. We use a potato ricer to get rid of the garlic
skins. Easier than a strainier.






Rodney Myrvaagnes J36 Gjo/a


MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

Nancy Young wrote:

>
> >> > Any suggestions welcomed.
> >>
> >> Osso Buco??
> >
> > With lamb shanks?
>
> Why not? I think that type of dish would work with them.
> Whatever, I could be wrong.

That type of braising would do. It was just that Osso Buco is a recipe for veal.

"Rodney Myrvaagnes" > wrote in message
...
> On Thu, 31 Mar 2005 07:28:52 -0500, "Nancy Young"
> > wrote:
>
>>
>>"Gorf" > wrote in message
.. .
>>> ...I have a couple nearing their use by date, anyone have any good
>>> suggestions what to do with them? I remember having some a while back
>>> in
>>> an italian restaurant that were very good, but can't remember for the
>>> life
>>> in me what was done with them, I can only presume a tomato based sauce.
>>>
>>> Any suggestions welcomed.
>>
>>Osso Buco??

> My favorite is Richard Olney's braised shanks in 'Simple French Food.'
> As you can see, his language is
> quaint and the whole thing is approximate. I add comments in []

That sounds great, exactly what I had in mind. Thanks.

nancy

"Nancy Young" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> Nancy Young wrote:
>>
>>> "Gorf" > wrote in message
>>> ...
>>> > ...I have a couple nearing their use by date, anyone have any good
>>> > suggestions what to do with them? I remember having some a while back
>>> > in
>>> > an italian restaurant that were very good, but can't remember for the
>>> > life
>>> > in me what was done with them, I can only presume a tomato based
>>> > sauce.
>>> >
>>> > Any suggestions welcomed.
>>>
>>> Osso Buco??
>>
>> With lamb shanks?
>
> Why not? I think that type of dish would work with them.
> Whatever, I could be wrong.
>
> nancy
>

Sure, a slow braised treatment is just right for lamb shanks. But osso bucco
is traditionally veal shanks that have been cut crossways into1-1.5 inch
thick slices. Osso bucco means bone with a hole, and scooping the marrow
from the bones is one of the best parts! I think lamb shanks are a bit on
the small side for this treatment.


--
Peter Aitken

Remove the crap from my email address before using.

Rodney Myrvaagnes wrote:

>
> >
> My favorite is Richard Olney's braised shanks in 'Simple French Food.'
> As you can see, his language is
> quaint and the whole thing is approximate. I add comments in []
>
> **********begin Olney**********
>
> Shanks with garlic
> (Souris aux Aulx)
> (for 4)
>
> 2 or 3 lbs lamb shanks, outside fat removed
> salt
> 3 TBS olive oil
> 15 to 20 cloves garlic, unpeeled
> A few TBS water, 1/2 tsp crumbled mixed dried herbs [we usually use
> fresh herbs from the greenmarket]
> 1/2 cup dry white wine
> pepper

That looks like a dish I had it Reims while travelling through France a few years
ago. My French was a little rusty and I wasn't sure if souris translated to
smile or mouse. I asked the waiter what it was and he told me it was lamb. Well
damn. I knew that. It turns out that souris means a knuckle or shank.

Some people must think we are idiots when we ask questions while visiting other
countries. Five years ago I was in Denmark and a family friend arranged for his
friend to pick me up and drive me out to my hotel. It was early spring and the
leaves were just starting to come out. Some of the tree along the side of the
highway had huge birds nests in them, and I mean huge. I asked what they were.
The driver told me in very halting English "Birds make them, live in them". :-)

Gorf wrote:

> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back =
in an
> italian restaurant that were very good, but can't remember for the life=
in
> me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.

This is the ultimate lamb shanks recipe. Everyone who has had it at my ho=
use has
asked for the recipe. My sister in law is coming down in two weeks with h=
er
daughter in law and begged me to cook it for her. I picked up some lamb =
shanks
yesterday.


http://canadianliving.com/CanadianLi...ilRecipe.asp?=
idRe=3D4744




LAMB SHANKS WITH CARAMELIZED ONIONS


Ingredients

=95
1 tablespoon (15 mL) vegetable oil


=95
6 lamb shanks


=95
2 onions, chopped


=95
3 cloves garlic, chopped


=95
1-1/2 teaspoons (7 mL) cinnamon


=95
1 teaspoon (5 mL) paprika


=95
1/2 teaspoon (2 mL) each salt, pepper and turmeric (2 mL)


=95
Pinch hot pepper flakes


=95
4 cups (1 L) beef stock


=95
1 can (19 oz/540 mL) tomatoes, coarsely chopped


=95
3 large carrots, thickly sliced


=95
4 zucchini, thickly sliced


=95
1 can (19 oz/540 mL) chick-peas, drained and rinsed


=95
Caramelized onions:


=95
2 tablespoons (25 mL) butter


=95
4 onions, sliced


=95
1 tablespoon (15 mL) granulated sugar


=95
3/4 teaspoon (4 mL) cinnamon


=95
1/2 teaspoon (2 mL) ground ginger


=95
1/4 teaspoon (1 mL) each salt, pepper and turmeric


=95
1/2 cup (125 mL) raisins


=95
1/4 cup (50 mL) slivered almonds, toasted


Preparation
In large heavy saucepan, heat oil over medium-high heat; brown lamb
shanks all over, in batches. Transfer to plate. Drain off any fat in pan.=


Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt,
pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for
5 minutes or until softened.

Return shanks and any accumulated juices to pan. Add beef stock and
tomatoes; bring to boil. Reduce heat, cover and simmer for about 1 1/2
hours or until lamb is just tender.

Increase heat to medium. Add carrots, zucchini and chick-peas; simmer,
covered, for about 20 minutes or until lamb and vegetables are tender.

Strain, reserving liquid; set meat and vegetables aside. Return reserved
liquid to pan; boil for about 15 minutes or until reduced to half. Return=

meat and vegetables to pan; heat through.

Caramelized onions: Meanwhile, in large heavy skillet, melt butter over
medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and
turmeric; cover and cook, stirring occasionally, for 10 minutes. Add
raisins; cook for 10 minutes. Uncover and cook, stirring occasionally,
for about 5 minutes or until onions are golden and no liquid remains.

Ladle stew into warmed bowls. Top with caramelized onions; sprinkle with
almonds.

"Dave Smith" > wrote in message
...
> Nancy Young wrote:
>
>>
>> >> > Any suggestions welcomed.
>> >>
>> >> Osso Buco??
>> >
>> > With lamb shanks?
>>
>> Why not? I think that type of dish would work with them.
>> Whatever, I could be wrong.
>
> That type of braising would do. It was just that Osso Buco is a recipe for
> veal.

Oh, I know that. Still, I've seen venison osso buco on a menu, I
get the general idea what to expect.

nancy

Nancy Young wrote:

> >
> > That type of braising would do. It was just that Osso Buco is a recipe for
> > veal.
>
> Oh, I know that. Still, I've seen venison osso buco on a menu, I
> get the general idea what to expect.

True. braising is pretty versatile. It is the technique of browning the meat and
them simmering it in broth with various goodies.

And that reminds me.... I haven't made chicken chausseur for a while. That's
basically the same thing as Ossa Bocu except it uses chicken instead of veal.

"Peter Aitken" > wrote
> "Nancy Young" > wrote in message

>> Why not? I think that type of dish would work with them.
>> Whatever, I could be wrong.

> Sure, a slow braised treatment is just right for lamb shanks. But osso
> bucco is traditionally veal shanks that have been cut crossways into1-1.5
> inch thick slices. Osso bucco means bone with a hole, and scooping the
> marrow from the bones is one of the best parts! I think lamb shanks are a
> bit on the small side for this treatment.

Gotcha, it just sounded like a good thing to me, but the cold hard fact
is, I hardly ever seen lamb in my local supermarket, and I sure didn't
look for lamb shanks. Sounded much better *to me* than something
with a tomato sauce.

nancy

Gorf wrote:
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? <snip>

The recipe below is very good. No tomatoes but plenty of flavor.

6 lamb shanks
flour for dredging
salt and freshly ground pepper to taste
1/2 tsp oregano
1/3 cup salad oil (I use EVOO)
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrots
1 glove garlic,finely chopped (I use two)
pinch of thyme
3/4 cup dry red wine
3/4 cup beef bouillon

Preheat oven to 350. Wipe shanks well.
Combine flour, s & p, oregano, and dredge shanks.
Brown in the oil and transfer to a Dutch oven or large casserole.
Add the vegetables, garlic, thyme to skillet and cook, stirring, about
5 mins.
Pour vegetables over the shanks and add the liquids.
Cover and bake 1.5 hours or until meat is tender.
Thicken the gravy with a little flour mixed with cold water.

The shanks and gravy are delicious served with white rice.

Mac

Nancy Young wrote:

> Gotcha, it just sounded like a good thing to me, but the cold hard fact
> is, I hardly ever seen lamb in my local supermarket, and I sure didn't
> look for lamb shanks. Sounded much better *to me* than something
> with a tomato sauce.

I can understand you not seeing lamb shanks in your grocery store. We eat lamb
quite often in this household, and it used to chops or legs, occasionally a
shoulder roast. I had never heard of lamb shanks until my wife saw them being
done on Canadian Living Cooks about two years ago and the recipe cam in the
next issue of their magazine, which we subscribe to. She searched for the
shanks and found some. Since that time I have tended to grab some whenever I
see them in the store.

I wanted to get some lamb shanks to cook for my sister in law's impending visit
and figured I had better shop ahead. They didn't have any in the my usual
local grocery so yesterday I drove 20 miles to another of their outlets because
that one usually has lots of lamb. No luck. I was going by the usual store on
my way to the gym so I stopped in to check and they had at least 20 packages of
shanks (packs of 3). I grabbed 6 packs.

"Rodney Myrvaagnes" > wrote in message
...
> On Thu, 31 Mar 2005 07:28:52 -0500, "Nancy Young"
> > wrote:
>
> >
> >"Gorf" > wrote in message
> ...
> >> ...I have a couple nearing their use by date, anyone have any good
> >> suggestions what to do with them? I remember having some a while back
in
> >> an italian restaurant that were very good, but can't remember for the
life
> >> in me what was done with them, I can only presume a tomato based sauce.
> >>
> >> Any suggestions welcomed.
> >
> >Osso Buco??
> >
> >nancy
> >
> My favorite is Richard Olney's braised shanks in 'Simple French Food.'
> As you can see, his language is
> quaint and the whole thing is approximate. I add comments in []
>
> **********begin Olney**********
>
> Shanks with garlic
> (Souris aux Aulx)
> (for 4)
>
> 2 or 3 lbs lamb shanks, outside fat removed
> salt
> 3 TBS olive oil
> 15 to 20 cloves garlic, unpeeled
> A few TBS water, 1/2 tsp crumbled mixed dried herbs [we usually use
> fresh herbs from the greenmarket]
> 1/2 cup dry white wine
> pepper
>
(snippage)
> Rodney Myrvaagnes J36 Gjo/a
>
Sounds like what I've done with rabbit in the past. Should work just fine
with lamb shanks as it is similar to what I was going to do with mine for
Easter dinner had the shanks not been rancid.

Jill

"Gorf" > wrote in message
...
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back in
> an italian restaurant that were very good, but can't remember for the life
> in me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.
>
> --
> Gorf

This is really best done with a pressure cooker. At a pinch, you could do
the first boiling part on the stove top in a large covered pan, but you
would need to boil for about 2 hours.

Ideally this should be prepared 1 day in advance, but it can all be done
that day if you don't mind the extra fat!

In a Pressure cooker, put about 2" of water.

Add salt/pepper
A few sprigs of fresh rosemary (dried at a pinch)
2 - 3 cloves of garlic shopped fine
1 large or 2 small onions, topped and tailed and then cut in quarters BUT
leave the brown skin on
2 Bay leaves
2-3 carrots chopped in slices
Pack the lamb shanks in

Bring to the boil with the lid off and then put the pressure cooker lid on
Pressure cook for about 30 minutes.

Remove the shanks to a dish and cover and refrigerate for the next day
Strain the juice and cover and in the fridge to allow the fat to rise and
solidify

The next day, the juice will be a jelly, remove fat and discard most of it.
Heat the solid juice for 3 minutes in the microwave to bring back to a
liquid.

In a covered roasting pan, slice 2-3 onions thickly and make a bed at the
bottom of the pan
Lay the shanks on the onion slices. A sprinkle of salt and pepper will aid
the taste
Pour over the juice

Cover and bake at 180 deg C for 1-2 hours, or if needed, a lower temperature
and longer. KEEP COVERED so they don't dry out.

When ready, take shanks out and on the stove top, thicken the juice/onion
mixture with a little arrowroot or cornflour in water.

Goes nice with a good garlic mashed potato. 1-2 shanks per person, with
some sauce dribbled over them.

Frenchy

Gorf wrote:

> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back
> in an
> italian restaurant that were very good, but can't remember for the
> life in
> me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.
>
> --
> Gorf

Given all that people that have suggested "braising" let it be
remembered that braised meat is cooked in a pot just large enough to
hold the meat and with just enough liquid to cover. The idea is that
neither the flavour of the meat nor the resulting liquid will be diluted
as it would be with boiling in a large pot in a large amount of liquid.
The resulting braising liquid is then turned into a wonderful sauce of
gravy.

Often times veggies are "braised" along with the meat. When the meat is
done and removed the liquid skimmed of any accumulated fat the veggies
are then put through a "food mill" or otherwise mashed to obtain any
residual juices or flavour and added to the sauce or gravy.

Sometime the meat is marinated, placed between 2 layers of veggies and
then braised in wine, checking carefully to replenish the wine as it
cooks away.

In the old days, the veggies were often browned in butter then set to
braise with the meat, removed from the braising liquid and served whole
with the meat. While this is a very tasty way of preparing veggies it
is not a very nutritious one. Now a days the veggies that are cooked
with the meat are for flavour only, and extra veggies are cooked
separately to serve with the meat.
---
Joseph Littleshoes

On Thu, 31 Mar 2005 09:43:02 -0500, Dave Smith
> wrote:

>Nancy Young wrote:
>
>> "Gorf" > wrote in message
>> ...
>> > ...I have a couple nearing their use by date, anyone have any good
>> > suggestions what to do with them? I remember having some a while back in
>> > an italian restaurant that were very good, but can't remember for the life
>> > in me what was done with them, I can only presume a tomato based sauce.
>> >
>> > Any suggestions welcomed.
>>
>> Osso Buco??
>
>With lamb shanks?


Osso Buco D’Agnello?
Stinci di Agnelli?

Peter et al:

You are correct relative to traditional Osso Buco. However. Nancy had
the right idea, in that one can use the entire shank - usually about 6
inches long - in place of the traditional cut veal. We have done this
often and use basically the same recipe as for Osso Buco. Works great
and tastes very good. It can be served as is the veal dish, or any way
you like it.

We have a lamb shank on The Artisan, that may be of interest given the
general interest in Lamb shanks.. Here is the link:
http://www.theartisan.net/LambShanks_RedWine.htm

Regards

Jerry @ The Artisan
http://www.theartisan.net


> Sure, a slow braised treatment is just right for lamb shanks. But osso
> bucco is traditionally veal shanks that have been cut crossways
> into1-1.5 inch thick slices. Osso bucco means bone with a hole, and
> scooping the marrow from the bones is one of the best parts! I think
> lamb shanks are a bit on the small side for this treatment.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>