Tag Archives: Lamb

Bunky had a little lamb…problem!

I recently hosted a lovely dinner party for several of our good friends. I had promised one of them that I would make my somewhat famous braised lamb shanks (they will be way more famous after this blog!) ;). As I generally do with dinner parties, I had planned out the menu and had my list of to-dos. One of course, was to order the lamb shanks, which I did days in advance. Little did I know the disaster that would ensue!

I had the choice of placing my order at Whole Foods, Harry’s or a store I will not name. I chose the no name place because I was rather favoring them lately. I found their produce was beautiful and fresh and the prices were good. So when I called around and I could get Australian or New Zealand lamb shanks at any or all of the above stores at the same price, I thought, heh, I’ll give the littler guy my biz!

Their meat department assured me that they carried Australian lamb, so that is what I would be getting at $5.99/pound. I would pick them up Wednesday so that I could cook them Thursday, let them sit overnight and then reheat and finish the dish Friday before our guests would arrive.

Well, what to my wondering eyes should appear when I went to open that package on Wednesday (instead of Thursday), than USDA stamped all over the shrink-wrap?? Now I don’t know about you, but if I see USDA on my meat, I think it probably means it is from the United States! It might not have been a big deal, but it really bothered me that I was hoodwinked by the meat man! If you can’t trust your butcher, who can you trust?! I had prepared a big fat pot full of pricey wine, aromatics and my last frozen container of homemade chicken stock. You are truly messing with the wrong woman when you use my homemade chicken stock! Everything was ready and all I needed was some Australian lamb shanks! These American guys were not going in that pot!

Mr. Butcher Man had stood right there in front of me and my hubby as he wrapped those big hunks of shanks in that brown paper packaging and assured me that they were Australian, because of course, I was asking just to be sure. I bet he was smiling too (thinking “sucker”!), although I did not notice! I do not like the US lamb that I have tasted. I prefer lamb from New Zealand and Australia, so if I am going to the trouble to fix and eat this stuff, I wanna like it! And at $72.00 for the shanks and a near heart attack at that price, I should get what I ordered.

I could spend an entire blog post (and I just might) telling you all about that day. The only good news is that after getting the shanks home, I decided to go ahead and give myself one extra day and cook them on Wednesday instead of Thursday. Well, it was a REALLY good thing! Of course, I called the no name store and was informed that yes indeedy, the lamb was of US origin (NO!!! You are kidding me!!!). Then my patience was driven to the breaking point as I called and drove all over Atlanta to find out that almost everyone was sold out of lamb shanks until Friday.

I finally ended up at the DeKalb Farmer’s Market (which is very cool place, by the way!). They had just 6 shanks left and told me they were Australian. I assume they were honest about it, but who knows…I’m not buying what the butchers tell me anymore! I had to get lamb in some form in the pot full of $30 worth of wine, etc.! And I was so upset at the other store, they got their ole lamb back! Thank goodness, I had one extra day to correct the mess.

I know one thing, I will never again promise any particular food to anyone for a dinner party. I will always ask if there are allergies or dislikes, but folks coming to my house are going to eat what I fix or go home hungry! The hunt for the lamb was a disaster of major proportions.

I don't like them, so they get their own picture!

On the bright side, the dish was amazing once I finally got to the end result! I use Tom Valenti’s recipe that has been around for a long time. I have tried several other recipes, but enjoy the flavors in this one the best. I like to make the dish at least a day ahead so that the flavors come together (it’s a darn good thing, especially with this crisis!).

This is a fabulous make ahead dish for entertaining. I have made several adjustments to the original recipe. I have noted them with a **. I prepare the shanks a day or two ahead and then puree the sauce and finish them in a Dutch oven before serving them to your guests.

Braised Lamb Shanks
Adapted from Tom Valenti’s Lamb Shanks
Originally appeared in Parade, March 2002

My changes are noted with **

6 lamb foreshanks
Coarse salt and pepper, to taste
3 tablespoons plus 1/4 cup olive oil
2 ribs of celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets
1 whole head of garlic, cut in half crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 teaspoon sugar
2 cups beef broth and 2 cups chicken (I use Pacific Organic Beef Broth and Homemade Chicken Stock)

1. Preheat oven to 325°F. Season the lamb with salt and pepper.

They were nice looking lamb shanks, wherever they came from!

2. Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.

3. Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.

4. Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
5. Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.

6. Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft. ** Instead of these directions, I only cook them in the roasting pan for a total of 2 1/2 hours because I cook them later prior to serving dinner (one hour covered and then 1 1/2 hours uncovered). I do turn and baste them while uncovered.

7. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. ** Instead of those directions, I refrigerate the dish overnight in the roasting pan after about 2 1/2 hours of cooking time. I then remove the pan from the fridge the next day, remove the hardened fat, garlic and remaining pieces of herbs. I heat up the dish so the sauce is liquid, remove the shanks and then puree the sauce with all the veggies included. I put the shanks into a large Dutch oven with the sauce, cover the pot and baste them peridocially for about 45 min. to 1 hr. prior to serving.

I served this awesome dish with the best tasting and most incredibly fattening potato gratin (I will give up the recipe soon!), haricots verts, a simple green salad and french bread. Brownie Tart with Creme Anglaise was dessert that evening (my last post). It was a great bistro style dinner with great friends, fabulous wines and wonderful conversation.

Everyone had a great evening and all went extremely well in spite of the lamb disaster!

Braised Lamb Shanks on Foodista

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Filed under Braising, Chicken broth, Entrees, French, Lamb, Recipes, Wine

Not Your Momma’s Lamb Chops!

I don’t know about you, but my memories of lamb chops as a child were pretty dreary. My mother pan-fried the little guys and pretty much cooked the heck out of them. Then they were served with that scary green sticky mint jelly….ooohhhhhh….such memories. I also remember the smell of the lamb chops cooking and that rather muttony aroma that I will never forget.

Well, for years, no one around me was ever served lamb chops, rack of lamb, leg of lamb or anything that came from a young sheep. Any thoughts related to lamb conjured up the smells from my childhood and the dried up piece of meat on my plate! I would refuse to eat any wonderfully prepared lamb of any kind at any restaurant or cocktail party for fear that it would taste just as I had remembered it. What a waste of all those delectable nibbles! I even refused to eat a portion of a Mixed Grill entrée one evening at the Waldorf Astoria Hotel in New York after deciding I would give the little guys a try once again. I could not get past that certain taste….

It took a trip to Europe about 5 years ago to really change my mind. We were in Provence and it seemed that many restaurants only served lamb! My choice was some scary fish or body part I had never heard of or lamb stew, leg of lamb, rack of lamb, lamb shanks, lamb chops or lamb any other way you can think of! So, guess what…I ate lamb and I really liked it! I actually chose to order it several more times while we were there.

The difference was the lamb was from New Zealand or Australia and it really had a very different flavor. It was milder; not nearly as gamey or muttony. It was really good and lent itself well to other flavors. The meat itself did not stand out as I had remembered.

Armed with this new option for cooking and dining, I began to prepare leg of lamb, rack of lamb and lamb shanks (I have an amazing recipe for them I will share at some point). This pleased my husband and my guests as well, since most people really enjoy lamb. I would also venture to say it is a special dish when served and not on the nightly dinner menu (in our house anyway).

So, I guess last night was special. I prepared a Rack of Lamb Persillade that I have served many times over the last several years. It is adapted from a recipe by Ina Garten. It is of French origin (so, of course, I would like it). I served the lamb with garlic mashed potatoes and steamed asparagus. The little chops were perfectly cooked and seasoned. It was a wonderful dinner to close out 2009.

Here is the link to the recipe:

I purchased a rack of lamb from Australia for this dinner (I only did half of the recipe for 2 of us). I also used Arnold’s Country Oven white bread to make fresh breadcrumbs (Arnold or Pepperidge Farm are my choices). You want to be sure to use a really good bread with some texture.

You should have lamb that is perfectly cooked (the chop should be slightly pink throughout) if you prepare it as the recipe suggests. It is elegant and makes a beautiful presentation whether you are serving it to someone special (like you!) or guests.

Traditionally, you would serve a French Bordeaux or an Italian Barbera to accompany lamb, however, another interesting choice is a medium to heavy-bodied Burgundy (Pinot Noir). This is the wine that we had last evening to accompany the Rack of Lamb Persillade. This wine has the depth of flavor to match the lamb, garlic and other seasonings. If you choose to go with a Pinot Noir, be sure to ask your wine merchant for one that is more earthy and bold in flavor (many Pinots can be on the slightly sweet side which will not do well with lamb).

Bon Appetit!

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Filed under Entrees, French, Lamb, Recipes