More lamb - Lamb shanks
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- Norway Joe
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More lamb - Lamb shanks
Since it's lamb season, we wanted lamb shanks today. They are very tasty and falling of bone tender. Very easy to cook. Just put in oven on 150 celsius for 2.5 hours.
Gravy is juice and garlic from pan, thickened with corn starch. Served with oven baked root veggies and mashed potatoes.
A nice dinner.
I forgot to take pictures from the preparation.
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Gravy is juice and garlic from pan, thickened with corn starch. Served with oven baked root veggies and mashed potatoes.
A nice dinner.
I forgot to take pictures from the preparation.
Sent fra min SM-G988B via Tapatalk
Instagram: Norway_joe1
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- Bandolero
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Re: More lamb - Lamb shanks
Any kind of shank is very underrated by most. Those look like perfection.
"The days I keep my expectations low and my gratitude high, I have really good days."
Ray Wylie Hubbard
Ray Wylie Hubbard
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Re: More lamb - Lamb shanks
Thanks. Yes, I agree with you. Shanks are excellent food.GTR wrote:Any kind of shank is very underrated by most. Those look like perfection.
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- OldUsedParts
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Re: More lamb - Lamb shanks
Looks great - - - I"ve never done them but that's fixin to change reall soon
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- Norway Joe
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Re: More lamb - Lamb shanks
Just let me know if you want a recipe.OldUsedParts wrote:Looks great - - - I"ve never done them but that's fixin to change reall soon
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Re: More lamb - Lamb shanks
Yes Please, go ahead and post it and I'll save it for later.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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- Norway Joe
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Re: More lamb - Lamb shanks
Ok. Here's the recipe for 4 persons:
4 shanks of lamb
4 dl of redwine or more stock and some redwine vinegar.
4 dl of stock. Use what you have, preferably lamb, chicken or vegetable.
1 yellow onion, coarsely chopped
3 cloves of garlic, chopped
4 stilks of rosemary
Set oven on 180 celsius
Pat the shanks with salt and pepper.
Brown them in a pan until nice and brown all around.
Add the shanks to a deep pan for the oven.
Mix redwine and stock and add to the pan with the shanks (up to the bones). Add the vegetables (onion, garlic and rosemary) between the shanks.
Cover the pan with aluminum foil and put in the oven for about 2.5 hours. Check that pan isn't drying out and add liquid if necessary. The shanks are ready when they are letting the bone.
Pour the juice over a sift into a pot. Bring to boil and add a tsp of butter and thicken with corn starch to your liking. I also often add a little sugar color to get a better look.
We use the following veggies for the side. We cut them in pieces and put them in a pan, uncovered, and in the oven for the last 40 minutes.
Parsley root
Turnips
Beet
Carrots
Shallots
Drizzle over oil and some honey before going into the oven. Stir occasionally so they don't dry out.
Regarding mashed, I think you have your own recipe.
Sent fra min SM-G988B via Tapatalk
4 shanks of lamb
4 dl of redwine or more stock and some redwine vinegar.
4 dl of stock. Use what you have, preferably lamb, chicken or vegetable.
1 yellow onion, coarsely chopped
3 cloves of garlic, chopped
4 stilks of rosemary
Set oven on 180 celsius
Pat the shanks with salt and pepper.
Brown them in a pan until nice and brown all around.
Add the shanks to a deep pan for the oven.
Mix redwine and stock and add to the pan with the shanks (up to the bones). Add the vegetables (onion, garlic and rosemary) between the shanks.
Cover the pan with aluminum foil and put in the oven for about 2.5 hours. Check that pan isn't drying out and add liquid if necessary. The shanks are ready when they are letting the bone.
Pour the juice over a sift into a pot. Bring to boil and add a tsp of butter and thicken with corn starch to your liking. I also often add a little sugar color to get a better look.
We use the following veggies for the side. We cut them in pieces and put them in a pan, uncovered, and in the oven for the last 40 minutes.
Parsley root
Turnips
Beet
Carrots
Shallots
Drizzle over oil and some honey before going into the oven. Stir occasionally so they don't dry out.
Regarding mashed, I think you have your own recipe.
Sent fra min SM-G988B via Tapatalk
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- OldUsedParts
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Re: More lamb - Lamb shanks
Thank You, Sir
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- spacetrucker
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Re: More lamb - Lamb shanks
Joe, you continue to impress me with your photos and meals. That looks very appetizing!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Sailor Kenshin
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Re: More lamb - Lamb shanks
Looks delicious, and something we might want to try. Thanks for the recipe, too.
Moink!
- Norway Joe
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Re: More lamb - Lamb shanks
Thanks.
We eat a lot of lamb from now until Christmas. One of my favorites is "pinnekjøtt" which is lambchops, including the rib. Smoked and dried.
A popular dish is "smalahove" or sheep's head. Served with mashed rutabaga and potatoes. I'm not a fan, but people arrange nice dinner parties with this dish and aquavit.
You can read about it here:
https://sailingselkie.no/authentic-norw ... ecipe.html
I look forward to seeing one you post your smalahove dinner.
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We eat a lot of lamb from now until Christmas. One of my favorites is "pinnekjøtt" which is lambchops, including the rib. Smoked and dried.
A popular dish is "smalahove" or sheep's head. Served with mashed rutabaga and potatoes. I'm not a fan, but people arrange nice dinner parties with this dish and aquavit.
You can read about it here:
https://sailingselkie.no/authentic-norw ... ecipe.html
I look forward to seeing one you post your smalahove dinner.
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Re: More lamb - Lamb shanks
The Norwegian Spirt Award will be mine. These are available at the market I shop. Wasn’t sure how to prepare so never got one. That’s about to change. Did a pig head couple years back. Grandkids loved it. One more offal to check off the list. Appreciate the video.
"The days I keep my expectations low and my gratitude high, I have really good days."
Ray Wylie Hubbard
Ray Wylie Hubbard
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Re: More lamb - Lamb shanks
That'll be cool. I look forward to seeing your post about this. I'll send you a bottle of aquavit when you post it.GTR wrote:The Norwegian Spirt Award will be mine. These are available at the market I shop. Wasn’t sure how to prepare so never got one. That’s about to change. Did a pig head couple years back. Grandkids loved it. One more offal to check off the list. Appreciate the video.
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- spacetrucker
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Re: More lamb - Lamb shanks
I have eaten lots of crazy stuff in my days, probably won't be trying the sheep head though I have eaten beef head barbecue called barbacoa... Thanks for the video
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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