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| Autumnal |
It is time to slow down... after a hectic week of end of a school term, Imke breaking world records, Caroline hitting the stage with tap, Jamie away in Melbourne and two of us celebrating birthday's ... French cooking took a back step last week. Imke wasn't going to accept the takeaway pizza's midweek as a sufficient birthday dinner. Her request was for a dinner of lamb shank' s... Julia to the rescue. A slow paced, warming comfort dinner dish - complements the autumnal weather we are experiencing of late.
The only reference for lamb shanks in "Mastering the art of French Cooking" is as a variation to Navarin Printanier (Lamb stew with spring vegetables. Apparently lamb shanks (jarrets de devant) are considered part of the shoulder in France, so no special recipes are given for them. Julia suggests that they may be boned or left whole and that any of the lamb stew recipes will do. OK!
Preparation for chef:
1. One glass of red wine (or two) - my choice was a Cabernet Sauvignon - from the Catholics (Mission Estate Winery - Hawke's Bay) - it is a Sunday after all
2. Music playing on stereo - Latin (I like to infuse the best of cultures together)
Preparation for Lamb Shanks:
1. Brown lamb shanks (don't forget to dry off first)
2. Sprinkle with sugar and toss until sugar has caramelized
3. Toss again but this time with salt and pepper and flour
4. Add beef stock, tomato paste, garlic, rosemary, bay leaf and cook away in the oven
5. After about an hour add spuds, onions and carrots
A perfect dinner to complement the ebb and flow of this week. The time efficiency of this dish enabled me to have a nana nap this afternoon, the girls to bury the old chook that died (zoom in the autumnal pic and you will see the evidence - an animal death always seems to happen when Jamie is away) - and a rather relaxed ending to the evening... slow down goal achieved.
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| Preparation for chef |
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| Compliments from the birthday girl |
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