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Default Lamb stew, finished

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and chunky.
The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Lamb stew, finished

OmManiPadmeOmelet wrote:
> Did not end up adding the spinach.
> It did not need it. For stews, I prefere leaving stuff nice and
> chunky. The yams tho' kinda broke up on their own, but that's ok:
>
> http://i1.tinypic.com/mwe0bl.jpg
>
> Next time, I'll do 2 shanks instead of 1.


Definitely do two shanks next time! I can't see anything but vegetables and
one piece of lamb! (It *is* a pretty stew, though.)

Jill


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Default Lamb stew, finished

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > Did not end up adding the spinach.
> > It did not need it. For stews, I prefere leaving stuff nice and
> > chunky. The yams tho' kinda broke up on their own, but that's ok:
> >
> > http://i1.tinypic.com/mwe0bl.jpg
> >
> > Next time, I'll do 2 shanks instead of 1.

>
> Definitely do two shanks next time! I can't see anything but vegetables and
> one piece of lamb! (It *is* a pretty stew, though.)
>
> Jill
>
>


Yeah, it was a bit sparse on the meat...

I had some grilled chuck roast in the 'frige so I added that later to
meat it up a bit. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Lamb stew, finished

On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet wrote:


> Next time, I'll do 2 shanks instead of 1.


Nice! Use 2 or 3 shanks cut into thirds and brown them. The smaller
pieces serve well and give you a lot of nice edges to brown for some
additional flavor.

Braised is fantastic also.
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Default Lamb stew, finished

In article >,
jay > wrote:

> On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet wrote:
>
>
> > Next time, I'll do 2 shanks instead of 1.

>
> Nice! Use 2 or 3 shanks cut into thirds and brown them. The smaller
> pieces serve well and give you a lot of nice edges to brown for some
> additional flavor.
>
> Braised is fantastic also.


I'll have to try braising for sure...
I have a nice cast iron pot for braising.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson


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Default Lamb stew, finished

On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> wrote:

>Did not end up adding the spinach.
>It did not need it. For stews, I prefere leaving stuff nice and chunky.
>The yams tho' kinda broke up on their own, but that's ok:
>
>http://i1.tinypic.com/mwe0bl.jpg
>
>Next time, I'll do 2 shanks instead of 1.


Damn. That looks fantastic.


modom
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Default Lamb stew, finished

modom wrote:
> On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> > wrote:
>
>> Did not end up adding the spinach.
>> It did not need it. For stews, I prefere leaving stuff nice and
>> chunky. The yams tho' kinda broke up on their own, but that's ok:
>>
>> http://i1.tinypic.com/mwe0bl.jpg
>>
>> Next time, I'll do 2 shanks instead of 1.

>
> Damn. That looks fantastic.
>
>
> modom


Yep, it looks really good! Just needs a bit more meat to it.

It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
of a vegetable soup rather than my Scottish grandma's stew which was thick
and so meaty you couldn't see anything in the broth but meat and potatoes.
There's the difference. My dad's mom was German, even though she married a
man of Scottish heritages; my mom's mom and dad were Scottish right off the
boat around 1920.

I don't know if this makes any sense at all, but Dad's mom made a sort of
"clear" stew broth with vegetables and meat. My Mom's mom made a thick and
meaty stew with mostly meat (lamb or beef, either one), potatoes and
dumplings.

I can see the influence of my German grandmother in her stew with veggies
including turnips. But I crave the thick gravy dumplings added like my
Scottish grandmother would have done!

Jill


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Default Lamb stew, finished

In article >,
modom > wrote:

> On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Did not end up adding the spinach.
> >It did not need it. For stews, I prefere leaving stuff nice and chunky.
> >The yams tho' kinda broke up on their own, but that's ok:
> >
> >http://i1.tinypic.com/mwe0bl.jpg
> >
> >Next time, I'll do 2 shanks instead of 1.

>
> Damn. That looks fantastic.
>
>
> modom


Thank you! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Lamb stew, finished

In article >,
"jmcquown" > wrote:

> modom wrote:
> > On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> > > wrote:
> >
> >> Did not end up adding the spinach.
> >> It did not need it. For stews, I prefere leaving stuff nice and
> >> chunky. The yams tho' kinda broke up on their own, but that's ok:
> >>
> >> http://i1.tinypic.com/mwe0bl.jpg
> >>
> >> Next time, I'll do 2 shanks instead of 1.

> >
> > Damn. That looks fantastic.
> >
> >
> > modom

>
> Yep, it looks really good! Just needs a bit more meat to it.


Indeed. :-)
Flavor was excellent tho'.
Pre-cooking the lamb shank and using that liquid to cook the veggies
enriched it somewhat.

>
> It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
> of a vegetable soup rather than my Scottish grandma's stew which was thick
> and so meaty you couldn't see anything in the broth but meat and potatoes.
> There's the difference. My dad's mom was German, even though she married a
> man of Scottish heritages; my mom's mom and dad were Scottish right off the
> boat around 1920.
>
> I don't know if this makes any sense at all, but Dad's mom made a sort of
> "clear" stew broth with vegetables and meat. My Mom's mom made a thick and
> meaty stew with mostly meat (lamb or beef, either one), potatoes and
> dumplings.
>
> I can see the influence of my German grandmother in her stew with veggies
> including turnips. But I crave the thick gravy dumplings added like my
> Scottish grandmother would have done!
>
> Jill


Mmmm... Dumplings!
There's an idea for next time maybe.

>
>

--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Lamb stew, finished

jmcquown wrote:

>modom wrote:
>
>
>>On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> wrote:
>>
>>
>>
>>>Did not end up adding the spinach.
>>>It did not need it. For stews, I prefere leaving stuff nice and
>>>chunky. The yams tho' kinda broke up on their own, but that's ok:
>>>
>>>http://i1.tinypic.com/mwe0bl.jpg
>>>
>>>Next time, I'll do 2 shanks instead of 1.
>>>
>>>

>>Damn. That looks fantastic.
>>
>>
>>modom
>>
>>

>
>Yep, it looks really good! Just needs a bit more meat to it.
>
>It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
>of a vegetable soup rather than my Scottish grandma's stew which was thick
>and so meaty you couldn't see anything in the broth but meat and potatoes.
>There's the difference. My dad's mom was German, even though she married a
>man of Scottish heritages; my mom's mom and dad were Scottish right off the
>boat around 1920.
>
>I don't know if this makes any sense at all, but Dad's mom made a sort of
>"clear" stew broth with vegetables and meat. My Mom's mom made a thick and
>meaty stew with mostly meat (lamb or beef, either one), potatoes and
>dumplings.
>
>I can see the influence of my German grandmother in her stew with veggies
>including turnips. But I crave the thick gravy dumplings added like my
>Scottish grandmother would have done!
>
>Jill
>
>
>
>

Absolutely! Braise is just the hifalutin Frog term for stew. A good
Scottish stew should include carrots and turnips, though, at the risk
of Scottish grandmothers at 50 paces! Perhaps it depends which part of
Scotland they came from.

(Actually, my maternal grandmother was a rotten cook, but the other, who
died before I was born, was reputedly a good cook and my Mum had to get
up to Dad's expectations quicksmart!)

Christine
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