Later On

A blog written for those whose interests more or less match mine.

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A good discussion of the various initiatives, and a brief discussion of the individual candidates. Ballots completed and I will cast them tomorrow at City Hall.

For dinner, I made Lamb Shanks Beatrice, a standby for dark, cold, wet, windy days. We have the first two.

Lamb Shanks Beatrice
Source: Morrison Wood’s book With a Jug of Wine

4 lamb shanks, trimmed of excess fat and dredged generously in seasoned flour
4 slices bacon, the more flavorful the better; or, instead of bacon, 2 Tbs olive oil
1 15-oz can diced tomatoes
1 c chopped celery
1/2 c chopped parsley
2 med onion chopped
3 clove garlic minced
juice of 1-2 lemons
1-2 anchovy fillets [optional: deepens the taste]
1 tsp Worcestershire
1 Tbs horseradish
1 tsp dried thyme
1 tsp dried rosemary
1/2 Tbs crushed red pepper
1 c dry red wine (California burgundy)

1/2 lb (or more) quartered fresh mushrooms [I’ve used shiitake, domestic, crimini, and Portobello—all are excellent.] Add for the last 45 minutes.

If you’re using bacon, chop bacon, render it in large pot, remove.

Brown floured lamb shanks in bacon fat (or, in olive oil). Add all ingredients (including the bacon) except for the mushrooms. Simmer covered for 3-3.5 hours.

Then add the mushrooms and cook for 45 minutes more—until the meat falls off the bone. (Alternately, you can put the pot, covered, in a 300-degree oven and leave it for 4.5 hours.) The lengthy cooking melts the meat off the joint and dissolves the collagen, giving the stew its silky texture.

At the very end, use tongs to remove all the bones, scraping the meat off the bone and into the pot. This makes serving and eating easier.

I often use a few more mushrooms, and sometimes more bacon. I once was quite fat-phobic and went to great lengths to remove the fat. Then I read Nina Teicholz’s The Big Fat Surprise.

If the gravy is not thick enough, mix some flour and cold water into a thin paste, then stir in and cook a bit longer to thicken. The gravy should be neither watery nor too thick—make it the right consistency to soak up with good French bread. Or serve over orzo or egg noodles. Or skip the carbs altogether; I do.

Written by LeisureGuy

22 October 2016 at 6:13 pm

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