BJ’s, we were delighted to see various forms of American lamb – ground, chops,
twin-pack of shanks. Ground lamb can be used for so many recipes – lule kebab,
various meatball recipes, lahmajoun topping, kufteh, kufteh balls, lamb
that we purchased were meaty enough to feed a small army!
vegetables – a two-day process.
|Our lamb shank and vegetable dinner!|
a large pot in lightly salted water for about 2 hours. By doing this, he cut
down on the cooking time on serving day, and ended up with a large bowl of lamb
broth for future recipes – soup, lamb and string bean stew, or whatever we were
inspired to prepare.
large bowl with a cover. He refrigerated it overnight. Next day, he skimmed any
fat that rose to the top. Some broth was used to prepare the shanks; the
remaining broth was stored in smaller containers and placed in the freezer for
|Lamb shanks and vegetables ready to serve|
First, Doug sautéed 1 medium onion – chopped, 3 chopped
carrots, 2 stalks chopped celery and 2 chopped garlic cloves in 2 Tbsp. olive
oil in a large pot. Then he added the shanks, 2 bay leaves, 2 cups of the lamb
broth, and seasoned with salt and pepper to taste.
reduced the heat to simmer -at this point the pot cover was tilted. The shanks
simmered for about 1 to 1 1/2 hours while Doug checked periodically to make
sure there was still enough liquid and that everything was cooking without
burning. He checked to see if the seasonings needed to be adjusted.
served in individual bowls over a bed of cooked noodles (rice or bulgur pilaf
would be great side dishes, too!) with plenty of the veggies and cooking liquid
from the pot.
to a string bean stew, while smaller bits of leftover meat were turned into a
breakfast hash with over-medium eggs on top!