Subj : St. Felix 12
To   : All
From : Dave Drum
Date : Fri Aug 13 2021 21:23:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Felix's Braised Lamb Shanks
 Categories: Lamb/mutton, Vegetables, Herbs, Wine
      Yield: 4 Servings
 
      4    Lamb shanks; trimmed
      1 tb (ea) salt & coarse black
           - pepper
      1 tb Chopped fresh thyme leaves
      1 tb Chopped fresh rosemary
           - leaves
    1/4 c  Olive oil; for braising
      1    White onion; chopped
      1    Carrot; chopped
      1    Rib celery; chopped
      1 md Potato; chopped
      3 cl Garlic; chopped
    1/2 c  Flour
      4 c  Chicken stock
      1    Bottle white wine
    1/2 c  Port wine
      1 tb Balsamic vinegar
 
  Recipe courtesy of Felix, Felix's Restaurant
  
  Set oven @ 400ºF/205ºC.
  
  Season the lamb shanks with salt, pepper thyme and
  rosemary. In a heavy metal roasting pan, brown the lamb
  shanks over medium heat in olive oil on stovetop. When
  shanks are half browned, add the onion, carrot, celery,
  potato, and garlic. Caramelize all the vegetables while
  stirring often until golden brown. Strain the fat from
  the vegetables and shanks. Dust pan with flour and cook
  it until everything is well coated in the flour. Add the
  chicken stock, white wine, and port wine. Place the pan,
  uncovered, in the oven for 2 hours.
  
  When shanks are cooked, remove them from the sauce. They
  should be tender, but not falling off bone. Puree the
  vegetables and sauce together and strain through a fine
  sieve. Taste for seasoning, and add balsamic vinegar..
  
  Serve the lamb shanks with the sauce. Mashed potatoes and
  Brussel sprouts make a nice accompaniment to this dish.
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Politicians are not dishonest-just "ethically challenged"

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