4 lamb shanks, koshered, >>>>
1 well trimmed, cut into 6 pc.
1 tsp ea. sage, curry pwdr.
1 1/2 tbsp olive oil
1 tbsp minced garlic
3 tbsp minced shallot
1/3 cup ea. minced onion & green>>>
1 bell pepper.
3 tbsp worcestershire sauce
1/4 cup tomato juice
1/4 cup kosher red wine, dry (opt)
1/2 cup chicken stock (or more)
1 minced fresh basil or dill
Directions
d Preheat oven to 375 F. Wash meat under hot running water; dry
well. Prick in several places. Combine seasoning; rub all over meat.
Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown
over med. heat on one side. Scoop up with spatula and turn. Add
remaining oil and minced ingreds. Stir and cook with meat until
mixture browns lightly. Pour off any fat.
Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of
stock. Pour around sides of pot. Bring to boil. Cover and bake in
center of oven for 30 min. Turn and baste. Re-cover and bake for 1
hr. longer, turning and basting every 20 min. (Add some of the
remaining stock if liquid evaporates before cooking is completed.)
Stir salt into sauce; then spoon over meat.
Serve on warmed individual plates sprinkled with basil or dill.
Frances Prince's New Jewish Cuisine
Servings: 6 servings
Baked Lamb Shanks Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Lamb; Meat
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these old cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created some scripts detailing recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius informs us how the Roman cooks used a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices such as basil and coriander. These new foods and tastes prompted a torrent in books on cooking, the majority of which still exist in private libraries. During the next few centuries, the powerful and rich competed to lay on the most exotic banquets, and as a consequence, chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the 20th century, cookbooks are highly popular mostly due to more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Baked Lamb Shanks recipe.
