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Lamb Shanks, Braised

Lamb Shanks, Braised
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lamb shanksThese fragrant, delicious lamb shanks are braised in an exciting combination of flavors and the meat is so tender it falls off the bones. Best served with my brown rice/wheat/barley pilaf. Leftovers can be used for Scotch Broth. Yum!
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Lamb Shanks, Braised
Print Recipe
lamb shanksThese fragrant, delicious lamb shanks are braised in an exciting combination of flavors and the meat is so tender it falls off the bones. Best served with my brown rice/wheat/barley pilaf. Leftovers can be used for Scotch Broth. Yum!
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Ingredients
Servings:
Instructions
  1. Using a paring knife, pierce lamb shanks and insert garlic slivers into meat. Brown shanks in olive oil in a lidded deep pan, electric skillet or dutch oven.
  2. Heat olive oil in a lidded deep pan, electric skillet or dutch oven and add lamb shanks. Place oregano, mint and lemon on top of lamb shanks. Add salt and pepper. Brown the shanks/seasonings, turning frequently.
  3. Pour in 1/4 cup water. Cover with lid, turn down heat and simmer for 2 hours, turning over meat about every 1/2 hour (spoon seasonings on top of meat) and replacing water if necessary. If making the rice pilaf, that can be made at any time and set aside (see pilaf recipe to proceed).
  4. After 2 hours, remove shanks from heat. Pan drippings can be deglazed with more water to be used as a gravy, or used in the pilaf recipe. Serve and enjoy!
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Duck Soup with Wild Rice

Duck Soup with Wild Rice
Print Recipe
A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Duck Soup with Wild Rice
Print Recipe
A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Ingredients
Step 1: Making the Stock
Step 2: The Soup
Servings: quarts
Instructions
  1. Place all the stock ingredients into a large pot. Heat to a boil and then reduce heat so it stays at a simmer. Summer for 2-3 hours, until vegetables are very soft and meat is falling off the bones. Scoop or strain out the vegetables and carcass and return the stock to the pot. Remove any meat from bones and return the meat to the stock. You can freeze the bones for a future poultry stock and compost the spent vegetables.
  2. Sauté the soup ingredients in the butter (don't add the curry or sherry yet) and sauté until the vegs start to soften, 10-15 mins. Add sautéed ingredients to the stock, add curry and sherry, and simmer for 1-1/4 hours. Make seasoning adjustments as needed. Can be thickened with corn starch if desired.
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