1 4 8 inch leek
Directions
: salt and pepper
2 TB oil
3 carrot -- peeled and
: chopped
3 sm garlic clove -- sliced
1 TB fresh ginger -- julienned
2 c dry red wine
1 c chicken stock
1 TB coriander seed
1 TB tomato paste
1 TB marjoram -- minced fresh
1 blood orange unpeeled --
: thinly sliced
2 TB steamed couscous
2 TB parsley -- minced
: fresh marjoram sprigs
To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and
cut the tops off the leeks, leaving an 8" length. Split the leeks in
half through the root end, cutting 6" toward the top. Rinse well to
remove any dirt from between the leaves. Trim the shanks of all
excess fat and season liberally with salt and pepper. In a large
saute pan or skillet over high heat, heat the oil and saute the
shanks until they are evenly browned all over, 15 to 20 minutes. Pour
off any excess fat from the pan.
Add the carrots, leeks, garlic, and ginger to the pan and continue to
cook for 5 minutes. Add the wine, stock, coriander seeds, tomato
paste, marjoram, and orange, and bring the liquid to a boil. Cover
and bake for 2 to 2 1/2 hours, or until the meat is very tender and
falling off the bone. Remove the pan from the oven, arrange the lamb
and veggies on a warm serving platter, and place the pan over medium
heat. Add the couscous to the juices and stir until the couscous
slightly thickens the sauce. Ladle some of the sauce over the meat
and veggies, and garnish the platter with the parsley and marjoram
sprigs.
Recipe By : Hamersley's Bistro/Gordon
Hamersley/tpogue@idsonline.com
From: Phill@mack.Rt66.Com (Patricia Hildate: 16 Oct 1996 22:26:02
~0600
Servings: 4 servings
Braised Lamb Shanks With Carrots~ Leeks~ & Co Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Vegetable
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Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he tells us how the cooks of his times made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. During the following few hundred years, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and because of this chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Braised Lamb Shanks With Carrots~ Leeks~ & Co recipe.
