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Thread: Those lamb shanks

  1. #1
    Dave Smith Guest

    Default Those lamb shanks

    Holy Cow!! They were great. There were three lab shanks in the pack. I
    browned then in a pan with a bit of olive oil. I took them out and put
    them in a pie pan in a warm oven while I sauteed to diced carrots,
    celery onion and garlic. The shanks went back into the pot with about
    two cups of beef broth and bottle of beer then into a 300F oven for
    2-1/2 hours. The shanks were taken out and put into the warm oven while
    I pureed the veggies in the liquid, reduced and then thickened it. They
    were incredible.

    My wife went for vegetables and came back with corn on the cob. I tried
    the microwave method that everyone was sending the YouTube link for,
    where you nuke it for 4 minutes per cob, slice of the talk and and pop
    out without silk.. not quite as easy as it appeared on the video, but it
    worked well.

    We had some leftover butternut squash to nuke.

    Garlic mashed potatoes.... never did them before. We had some red
    fingerling potatoes. I boiled enough for the two of us. When they were
    done I crushed two small cloves of garlic and tossed in some butter and
    about 14 cup grated Parmesan and then beat them a bit with the electric
    mixer. They were great.

  2. #2
    ImStillMags Guest

    Default Re: Those lamb shanks

    On Sep 23, 3:55*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
    > Holy Cow!! They were great. There were three lab shanks in the pack. I
    > browned then in a pan with a bit of olive oil. I took them out and put
    > them in a pie pan in a warm oven while I sauteed to diced carrots,
    > celery onion and garlic. The shanks went back into the pot with about
    > two cups of beef broth and bottle of beer then into a 300F oven for
    > 2-1/2 hours. *The shanks were taken out and put into the warm oven while
    > I pureed the veggies in the liquid, reduced and then thickened it. They
    > were incredible.
    >
    > My wife went for vegetables and came back with corn on the cob. I tried
    > the microwave method that everyone was sending the YouTube link for,
    > where you nuke it for 4 minutes per cob, slice of the talk and and pop
    > out without silk.. not quite as easy as it appeared on the video, but it
    > worked well.
    >
    > We had some leftover butternut squash to nuke.
    >
    > Garlic mashed potatoes.... never did them before. We had some red
    > fingerling potatoes. I boiled enough for the two of us. When they were
    > done I crushed two small cloves of garlic and tossed in some butter and
    > about 14 cup grated Parmesan and then beat them a bit with the electric
    > mixer. They were great.


    yum. got any leftovers, I'll be right over.... ;-)

  3. #3
    Nunya Bidnits Guest

    Default Re: Those lamb shanks

    Dave Smith <[email protected]> wrote:
    > Holy Cow!! They were great. There were three lab shanks in the pack. I
    > browned then in a pan with a bit of olive oil. I took them out and put
    > them in a pie pan in a warm oven while I sauteed to diced carrots,
    > celery onion and garlic. The shanks went back into the pot with about
    > two cups of beef broth and bottle of beer then into a 300F oven for
    > 2-1/2 hours. The shanks were taken out and put into the warm oven
    > while I pureed the veggies in the liquid, reduced and then thickened
    > it. They were incredible.


    So what did you have to give for lamb shanks? They have become ridiculously
    expensive here.

    >
    > My wife went for vegetables and came back with corn on the cob. I
    > tried the microwave method that everyone was sending the YouTube link
    > for, where you nuke it for 4 minutes per cob, slice of the talk and
    > and pop out without silk.. not quite as easy as it appeared on the
    > video, but it worked well.
    >
    > We had some leftover butternut squash to nuke.
    >
    > Garlic mashed potatoes.... never did them before. We had some red
    > fingerling potatoes. I boiled enough for the two of us. When they were
    > done I crushed two small cloves of garlic and tossed in some butter
    > and about 14 cup grated Parmesan and then beat them a bit with the
    > electric mixer. They were great.


    Try roasting the garlic that you put it in the mash.

    Trust me. ;-)

    MartyB




  4. #4
    Nunya Bidnits Guest

    Default Re: Those lamb shanks

    Dave Smith <[email protected]> wrote:
    > Holy Cow!! They were great. There were three lab shanks in the pack. I
    > browned then in a pan with a bit of olive oil. I took them out and put
    > them in a pie pan in a warm oven while I sauteed to diced carrots,
    > celery onion and garlic. The shanks went back into the pot with about
    > two cups of beef broth and bottle of beer then into a 300F oven for
    > 2-1/2 hours. The shanks were taken out and put into the warm oven
    > while I pureed the veggies in the liquid, reduced and then thickened
    > it. They were incredible.


    So what did you have to give for lamb shanks? They have become ridiculously
    expensive here.

    >
    > My wife went for vegetables and came back with corn on the cob. I
    > tried the microwave method that everyone was sending the YouTube link
    > for, where you nuke it for 4 minutes per cob, slice of the talk and
    > and pop out without silk.. not quite as easy as it appeared on the
    > video, but it worked well.
    >
    > We had some leftover butternut squash to nuke.
    >
    > Garlic mashed potatoes.... never did them before. We had some red
    > fingerling potatoes. I boiled enough for the two of us. When they were
    > done I crushed two small cloves of garlic and tossed in some butter
    > and about 14 cup grated Parmesan and then beat them a bit with the
    > electric mixer. They were great.


    Try roasting the garlic that you put it in the mash.

    Trust me. ;-)

    MartyB




  5. #5
    Dave Smith Guest

    Default Re: Those lamb shanks

    On 24/09/2012 12:01 PM, Nunya Bidnits wrote:
    > Dave Smith <[email protected]> wrote:
    >> Holy Cow!! They were great. There were three lab shanks in the pack. I
    >> browned then in a pan with a bit of olive oil. I took them out and put
    >> them in a pie pan in a warm oven while I sauteed to diced carrots,
    >> celery onion and garlic. The shanks went back into the pot with about
    >> two cups of beef broth and bottle of beer then into a 300F oven for
    >> 2-1/2 hours. The shanks were taken out and put into the warm oven
    >> while I pureed the veggies in the liquid, reduced and then thickened
    >> it. They were incredible.

    >
    > So what did you have to give for lamb shanks? They have become ridiculously
    > expensive here.


    The package we had last night was just over $10 for three shanks. Each
    one was a decent portion. We split the third one.... no point in having
    leftovers for only one person ;-)



    >> Garlic mashed potatoes.... never did them before. We had some red
    >> fingerling potatoes. I boiled enough for the two of us. When they were
    >> done I crushed two small cloves of garlic and tossed in some butter
    >> and about 14 cup grated Parmesan and then beat them a bit with the
    >> electric mixer. They were great.

    >
    > Try roasting the garlic that you put it in the mash.
    >
    > Trust me. ;-)


    If I had the oven on for something else I probably would have roasted
    some, but the shanks were cooking at 300 and I didn't think that would
    be hot enough to roast garlic. I googled the first recipe I came across
    one that called for a 50 pounds of potatoes. I used the same
    ingredients but cut back to rough portions for two servings. I was very
    pleased with the results. I added the garlic as mashed it in as soon as
    the water was dumped, so I am assuming it had time to cook just a bit
    before serving.


  6. #6
    Helpful person Guest

    Default Re: Those lamb shanks

    On Sep 23, 3:55*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
    > Holy Cow!! They were great. There were three lab shanks in the pack. I
    > browned then in a pan with a bit of olive oil. I took them out and put
    > them in a pie pan in a warm oven while I sauteed to diced carrots,
    > celery onion and garlic. The shanks went back into the pot with about
    > two cups of beef broth and bottle of beer then into a 300F oven for
    > 2-1/2 hours. *The shanks were taken out and put into the warm oven while
    > I pureed the veggies in the liquid, reduced and then thickened it. They
    > were incredible.
    >
    > My wife went for vegetables and came back with corn on the cob. I tried
    > the microwave method that everyone was sending the YouTube link for,
    > where you nuke it for 4 minutes per cob, slice of the talk and and pop
    > out without silk.. not quite as easy as it appeared on the video, but it
    > worked well.
    >
    > We had some leftover butternut squash to nuke.
    >
    > Garlic mashed potatoes.... never did them before. We had some red
    > fingerling potatoes. I boiled enough for the two of us. When they were
    > done I crushed two small cloves of garlic and tossed in some butter and
    > about 14 cup grated Parmesan and then beat them a bit with the electric
    > mixer. They were great.


    Why add beef stock? After all, this is a lamb dish and beef stock is
    very strongly flavored and changes the flavor drastically. Lamb
    shanks do not need added stock, they produce enough during the cooking
    process. (If you have to add something make is low key like chicken
    or veal.)

    http://www.richardfisher.com

  7. #7
    Cheryl Guest

    Default Re: Those lamb shanks

    On 9/24/2012 12:01 PM, Nunya Bidnits wrote:
    > Dave Smith <[email protected]> wrote:
    >> Holy Cow!! They were great. There were three lab shanks in the pack. I
    >> browned then in a pan with a bit of olive oil. I took them out and put
    >> them in a pie pan in a warm oven while I sauteed to diced carrots,
    >> celery onion and garlic. The shanks went back into the pot with about
    >> two cups of beef broth and bottle of beer then into a 300F oven for
    >> 2-1/2 hours. The shanks were taken out and put into the warm oven
    >> while I pureed the veggies in the liquid, reduced and then thickened
    >> it. They were incredible.

    >
    > So what did you have to give for lamb shanks? They have become ridiculously
    > expensive here.
    >
    >>
    >> My wife went for vegetables and came back with corn on the cob. I
    >> tried the microwave method that everyone was sending the YouTube link
    >> for, where you nuke it for 4 minutes per cob, slice of the talk and
    >> and pop out without silk.. not quite as easy as it appeared on the
    >> video, but it worked well.
    >>
    >> We had some leftover butternut squash to nuke.
    >>
    >> Garlic mashed potatoes.... never did them before. We had some red
    >> fingerling potatoes. I boiled enough for the two of us. When they were
    >> done I crushed two small cloves of garlic and tossed in some butter
    >> and about 14 cup grated Parmesan and then beat them a bit with the
    >> electric mixer. They were great.

    >
    > Try roasting the garlic that you put it in the mash.
    >
    > Trust me. ;-)


    I was thinking the same thing! I'm not a fan of raw garlic after the
    pesto I made. Very hot!



  8. #8
    Dave Smith Guest

    Default Re: Those lamb shanks

    On 25/09/2012 12:15 AM, Cheryl wrote:

    >>> Garlic mashed potatoes.... never did them before. We had some red
    >>> fingerling potatoes. I boiled enough for the two of us. When they were
    >>> done I crushed two small cloves of garlic and tossed in some butter
    >>> and about 14 cup grated Parmesan and then beat them a bit with the
    >>> electric mixer. They were great.

    >>
    >> Try roasting the garlic that you put it in the mash.
    >>
    >> Trust me. ;-)

    >
    > I was thinking the same thing! I'm not a fan of raw garlic after the
    > pesto I made. Very hot!
    >
    >



    My thinking was that it was a small amount of crushed garlic tossed
    into the potatoes immediately after pouring off the water, so there was
    enough heat in the potatoes to cook it a bit. We were very pleased with
    the results.



  9. #9
    sf Guest

    Default Re: Those lamb shanks

    On Tue, 25 Sep 2012 00:15:01 -0400, Cheryl <[email protected]>
    wrote:

    > On 9/24/2012 12:01 PM, Nunya Bidnits wrote:
    > >
    > > Try roasting the garlic that you put it in the mash.
    > >
    > > Trust me. ;-)

    >
    > I was thinking the same thing! I'm not a fan of raw garlic after the
    > pesto I made. Very hot!
    >

    There's such a thing as too much roasted garlic too. I did it when I
    made hummus the first (and only) time. Kinda put me off making
    hummus. I still eat hummus, but I won't make it. Trader Joe's has
    one that's perfect, IMO - so I buy that.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  10. #10
    George Leppla Guest

    Default Re: Those lamb shanks

    On 9/25/2012 8:03 AM, Dave Smith wrote:
    > My thinking was that it was a small amount of crushed garlic tossed
    > into the potatoes immediately after pouring off the water, so there was
    > enough heat in the potatoes to cook it a bit. We were very pleased with
    > the results.



    We never cook lamb here at home, but last week I had lamb shanks while
    on a cruise (Oasis of the Seas). They were delicious... well seasoned
    and fall off the bone tender. One of the food highlights of the week.

    George L

  11. #11
    Jim Elbrecht Guest

    Default Re: Those lamb shanks

    sf <[email protected]> wrote:

    >On Tue, 25 Sep 2012 00:15:01 -0400, Cheryl <[email protected]>
    >wrote:
    >
    >> On 9/24/2012 12:01 PM, Nunya Bidnits wrote:
    >> >
    >> > Try roasting the garlic that you put it in the mash.
    >> >
    >> > Trust me. ;-)

    >>
    >> I was thinking the same thing! I'm not a fan of raw garlic after the
    >> pesto I made. Very hot!
    >>

    >There's such a thing as too much roasted garlic too.


    Different strokes, and all that-- IMO, there is *no* such thing as too
    much roasted garlic. I try to keep the raw garlic to 3-4 cloves to
    1/4 cup oil and a can of beans.

    I keep some roasted in the refrigerator, and will snack on it straight
    up-- a schmear on some toast is good, too.

    Jim

  12. #12
    Dave Smith Guest

    Default Hummus ....was Re: Those lamb shanks

    On 25/09/2012 10:01 AM, sf wrote:

    >>> Try roasting the garlic that you put it in the mash.
    >>>
    >>> Trust me. ;-)

    >>
    >> I was thinking the same thing! I'm not a fan of raw garlic after the
    >> pesto I made. Very hot!
    >>

    > There's such a thing as too much roasted garlic too. I did it when I
    > made hummus the first (and only) time. Kinda put me off making
    > hummus. I still eat hummus, but I won't make it. Trader Joe's has
    > one that's perfect, IMO - so I buy that.



    Roasted garlic in hummus? I use one clove of raw in mine. My SiL likes
    hummus and (said) she really liked mine. She specifically mentioned the
    garlic flavour. I had been to talk her into making it herself because
    she buys it frequently and I was astounded at the price they charge for
    a small container of it at the deli counter. It was over $3 for a
    container that held about 1/4 as much as I get in a batch form one can
    of chickpeas, and I figure it costs about $1.50 for the ingredients,
    and a couple minutes work.


  13. #13
    Dave Smith Guest

    Default Re: Those lamb shanks

    On 25/09/2012 10:01 AM, George Leppla wrote:
    > We never cook lamb here at home, but last week I had lamb shanks while
    > on a cruise (Oasis of the Seas). They were delicious... well seasoned
    > and fall off the bone tender. One of the food highlights of the week.


    Being a lamb lover, I don't really understand what it is about lamb that
    so many people seem to dislike, and to dislike it intensely. But FWIW,
    any lamb shanks I have had don't really taste like lamb. They have
    always been braised in something very flavourful and have absorbed great
    flavours.


  14. #14
    sf Guest

    Default Re: Those lamb shanks

    On Tue, 25 Sep 2012 15:19:36 -0400, Jim Elbrecht <[email protected]>
    wrote:

    > sf <[email protected]> wrote:
    >
    > >On Tue, 25 Sep 2012 00:15:01 -0400, Cheryl <[email protected]>
    > >wrote:
    > >
    > >> On 9/24/2012 12:01 PM, Nunya Bidnits wrote:
    > >> >
    > >> > Try roasting the garlic that you put it in the mash.
    > >> >
    > >> > Trust me. ;-)
    > >>
    > >> I was thinking the same thing! I'm not a fan of raw garlic after the
    > >> pesto I made. Very hot!
    > >>

    > >There's such a thing as too much roasted garlic too.

    >
    > Different strokes, and all that-- IMO, there is *no* such thing as too
    > much roasted garlic. I try to keep the raw garlic to 3-4 cloves to
    > 1/4 cup oil and a can of beans.
    >
    > I keep some roasted in the refrigerator, and will snack on it straight
    > up-- a schmear on some toast is good, too.
    >

    I definitely put more roasted garlic than that in it.... over half a
    head to one small can of beans.


    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  15. #15
    sf Guest

    Default Re: Hummus ....was Re: Those lamb shanks

    On Tue, 25 Sep 2012 15:52:35 -0400, Dave Smith
    <[email protected]> wrote:

    > Roasted garlic in hummus?


    Yes, I had some leftover roasted garlic and I used that.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  16. #16
    Jim Elbrecht Guest

    Default Re: Those lamb shanks

    On Tue, 25 Sep 2012 20:05:08 -0700, sf <[email protected]> wrote:

    >On Tue, 25 Sep 2012 15:19:36 -0400, Jim Elbrecht <[email protected]>
    >wrote:
    >
    >> sf <[email protected]> wrote:
    >>
    >> >On Tue, 25 Sep 2012 00:15:01 -0400, Cheryl <[email protected]>
    >> >wrote:
    >> >
    >> >> On 9/24/2012 12:01 PM, Nunya Bidnits wrote:
    >> >> >
    >> >> > Try roasting the garlic that you put it in the mash.
    >> >> >
    >> >> > Trust me. ;-)
    >> >>
    >> >> I was thinking the same thing! I'm not a fan of raw garlic after the
    >> >> pesto I made. Very hot!
    >> >>
    >> >There's such a thing as too much roasted garlic too.

    >>
    >> Different strokes, and all that-- IMO, there is *no* such thing as too
    >> much roasted garlic. I try to keep the raw garlic to 3-4 cloves to
    >> 1/4 cup oil and a can of beans.
    >>
    >> I keep some roasted in the refrigerator, and will snack on it straight
    >> up-- a schmear on some toast is good, too.
    >>

    >I definitely put more roasted garlic than that in it.... over half a
    >head to one small can of beans.



    Read it again-- I wouldn't waste roasted garlic in my bean dip-- the
    beans and lime would bury the flavor. I use 3-4 cloves of *raw* in
    dips.

    Roasted is for snacking, schmearing, or when I want a really subtle
    hint of garlic.

    Jim

  17. #17
    sf Guest

    Default Re: Those lamb shanks

    On Wed, 26 Sep 2012 07:15:08 -0400, Jim Elbrecht <[email protected]>
    wrote:

    > On Tue, 25 Sep 2012 20:05:08 -0700, sf <[email protected]> wrote:
    >
    > >On Tue, 25 Sep 2012 15:19:36 -0400, Jim Elbrecht <[email protected]>
    > >wrote:
    > >
    > >> sf <[email protected]> wrote:
    > >>
    > >> >On Tue, 25 Sep 2012 00:15:01 -0400, Cheryl <[email protected]>
    > >> >wrote:
    > >> >
    > >> >> On 9/24/2012 12:01 PM, Nunya Bidnits wrote:
    > >> >> >
    > >> >> > Try roasting the garlic that you put it in the mash.
    > >> >> >
    > >> >> > Trust me. ;-)
    > >> >>
    > >> >> I was thinking the same thing! I'm not a fan of raw garlic after the
    > >> >> pesto I made. Very hot!
    > >> >>
    > >> >There's such a thing as too much roasted garlic too.
    > >>
    > >> Different strokes, and all that-- IMO, there is *no* such thing as too
    > >> much roasted garlic. I try to keep the raw garlic to 3-4 cloves to
    > >> 1/4 cup oil and a can of beans.
    > >>
    > >> I keep some roasted in the refrigerator, and will snack on it straight
    > >> up-- a schmear on some toast is good, too.
    > >>

    > >I definitely put more roasted garlic than that in it.... over half a
    > >head to one small can of beans.

    >
    >
    > Read it again-- I wouldn't waste roasted garlic in my bean dip-- the
    > beans and lime would bury the flavor. I use 3-4 cloves of *raw* in
    > dips.
    >
    > Roasted is for snacking, schmearing, or when I want a really subtle
    > hint of garlic.
    >

    Pay attention. I told you why I said "There *is* such a thing as too
    much roasted garlic", I didn't ask how much raw you use.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

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