Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Saturday, January 31. 2015

More winter food: Lamb Shanks

One of my favorites: Braised Lamb Shanks


The sweetest meat is near the bone. Cook the heck out of it until fork-tender. You can bake or slow-cooker it. Some people like to brown the marinated meat before cooking.


Generally one whole shank per person is plenty. Serve one whole shank, bone in, with a pile of sauce over polenta or white rice.


I have not made it with venison shank yet, but I should. Maybe soon. A saw would save the trouble of cutting the meat off the shank bone. Yes, I do know how to butcher a deer. 

Posted by Bird Dog in Food and Drink, Our Essays at 15:20 | Comment (1) | Trackbacks (0)

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Can do the same thing with pork and to an extent, Chicken. Cheaper cuts. Which is all I've been buying this year (and last).
My cast iron Dutch Oven is my friend, the lid doubles as a browning skillet and when it's turned over the juices drip down and add to the flavor.
I did score some reasonably priced lamb lately. Are prices coming down? Or are the markets stuck with a glut of lamb that no one was buying?
Around here, fish is even selling under the cost of beef.

I wish Mochelle would choke on her Wagyu beef.
#1 John the River (Link) on 2015-01-31 22:50 (Reply)

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