| Braised Lamb Shanks with Merlot Wine Sauce |
From "Ask DIY"
episode ADI-712 |
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Braised Lamb with Rosemary and Merlot Sauce
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Q: I have never fixed lamb but I'm eager to try. Do you have any recipes you can share?
A: (DIY Cooking expert Paul Sturkey) I sure do! Here's my recipe for Braised Lamb Shanks with Merlot Wine Sauce. Ingredients:
Four lamb shanks
1/2 c. olive oil
Salt and pepper
1 c. all-purpose flour
1/2 bottle Merlot wine
Eight cloves garlic
3 Tblsp. tomato paste
Three springs fresh rosemary
1 c. each carrots, celery, onions (chopped)
1 qt. chicken stock
1 qt. beef stock Steps: - Preheat oven to 325 degrees.
- In a Dutch oven, heat the olive oil.
- Season lamb and flour with salt and pepper; dredge lamb in flour and place in Dutch oven. Add tomato paste and brown well on all sides.
- Add wine, vegetables and both kinds of stock to the pan; cover and bring to a boil.
- Place in oven on center rack and braise for 1-1/2 hours.
- Remove lamb from pan and keep warm.
- Strain the sauce through a strainer. Degrease sauce and add seasoning.
- Place lamb on platter and serve with fresh rosemary.
Q: I want to use fresh cherries in a pie. What is the easiest way to pit them?
A: Check at your local gourmet or kitchen store: there's a gadget on the market now that's a garlic press and cherry pitter in one! Q: I'm fixing a roast in my slow cooker. Will it take the same amount of time as if done in the oven?
A: No, it will probably take a lot less time. In fact, you should adjust cooking time by at least 50 percent. Q: What is the difference between all-purpose flour and semolina?
A: Semolina, a hard-wheat or durum flour; is stronger and more dense. All-purpose flour is a combination of hard and soft wheat and yields a softer product.
RESOURCES :
USDA Meat and Poultry Hot Line
Talk to the big guns for official answers on defrosting, internal temperature readings and how long you can safely keep leftovers.
Toll-free: 800-535-4555
Website: www.usda.gov/fsis
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
The World Encyclopedia of Meat, Game and Poultry
Model: 0754806022
Author: Lucy Knox and Keith Richmond
(2000)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Monday Is Meat Loaf and Burgers and Pork Chops and Steak and More (The Everyday Cooks)
Model: 0783547765
Author: Time-Life Editors
(1995)
Time Life Books
Website: www.timelife.com
How to Cook Meat
Model: 0688161995
Author: Chris Schlesinger and John Willoughby
To order this title from Amazon, click here.
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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