Monday, December 27, 2010

Lamb Shanks for the Cold

I was supposed to go make sausage with a co-worker today. Didn't work out. Lamb Shank happened instead.

Follow along. Questions at the end.

Temp on the stovetop is medium.
Herb you didn't see a label for was thyme.
Time between each veg shot before the shanks went back in was about 4 minutes.
Chicken stock, people. Chicken stock. Halfway up the shanks in the pan.
Bring it to a boil on the stove top before you put it in the oven. Gives the liquid a chance to come up to temp before it goes in the oven. That's a nice warm bath.
Time in the oven was about 2 hours.
Yes, that was butternut squash, carrot, cremini, celery, onion, and garlic with the shank-tasticness.

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