Monday, September 25, 2006
Braised Lamb Shanks
I love those slow cooking dishes like braised lamb shank. I browned it in the dutch oven, then added stock, wine, bay, parsley, rosemary and put it into the oven for about 2 1/2 hour on 325 degrees.
I also cooked a pot of white beans which I flavored with a smoked pork trotter, bay leaf and mirepoix of carrot, celery, and onion. Lamb and beans have this great affection for one another, so close to the end of the cooking, I combine them for about 1/2 hour so that their flavors may marry. It's kind of one of those happily ever after stories in a soup bowl.