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Morticia
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« Reply #1035 on: 19:52:31, 06-01-2008 » |
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O M I G O D Mart! That and the roast pots sounds absolutely ....  You have some very lucky friends! <drool emoticon> |
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thompson1780
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« Reply #1036 on: 20:06:34, 06-01-2008 » |
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I nearly bought some lamb shanks but although I have eaten them I have never cooked them so if anyone has a recipe they would like to share I would be very grateful.
Stinco D'agnelllo con rosmarino Fry the shanks in olive oil until light brown all over. Place in a casserole with a sploosh more oil. Add about 8 sprigs of rosemary, 30 odd cloves of garlic (peeled), and half a bottle of white wine. Season with salt and pepper. Cover tightly and cook in oven for about 1.5 to 2 hours at 190C/375F/gas 5 (or until tender). Check the sauce half way through and add water if there isn't much of it left. Remove shanks from oven when cooked and dry with kitchen paper. Put them in a roasting tin, bone up. Brush with beaten egg and cover with a mixture of fine breadcrumbs and parmesan (about 2/3 breadcrumbs to 1/3 cheese). Drizzle with oil, and roast in the oven again at 200c/400f/gas 6 until golden. Meanwhile, sieve the sauce and skim off the fat. Then reduce to a pouring consistency. Yum Yum Tommo edit: correction of lack of clarity and numerous typographical slips (see below) caused by excessive salivation whilst typing. |
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« Last Edit: 22:28:41, 06-01-2008 by thompson1780 »
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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oliver sudden
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« Reply #1037 on: 20:09:22, 06-01-2008 » |
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Then reduce to a puring consistency. And presumably serve to a purring constituency.  Purrrrrrrrrrrrrrrr.......... |
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Morticia
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« Reply #1038 on: 20:17:59, 06-01-2008 » |
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Tommo, sorry to be dim  but do you first cook the shanks in the oven or on top before then finishing them off in the oven?  |
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Milly Jones
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« Reply #1039 on: 20:35:31, 06-01-2008 » |
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I think "stinco" is an unfortunate title.  |
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We pass this way but once. This is not a rehearsal!
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Morticia
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« Reply #1040 on: 20:41:26, 06-01-2008 » |
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I think "stinco" is an unfortunate title. Ah, but if you were Italian Milly, it could be music to your ears!  |
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martle
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« Reply #1041 on: 20:43:04, 06-01-2008 » |
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Stinco D'agnelllo con rosmarino
Fry the shanks in olive oil until light brown all over. Place in a casserole with a sploosh more oil. Add about 8 sprigs of rosemary, 30 odd cloves of garlic (peeled), and half a bottle of white wine. Season with salt and pepper. COver tightly and cook for about 1.5 to 2 hours at 190C/375F/gas 5 (or until tender). Check the sauce half way through and add water if there isn't much of it left.
Remove shanks when cooked and dry with kitchen paper. Put them in a roasting tin, bone up. Brush with beaten egg and cover with a mixture of fine breadcrumbs and parmesan (about 2/3 breadcrumbs to 1/3 cheese). Drizzle with oil, and roast at 200c/400f/gas 6 until golden.
Meanwhile, sieve the sauce and skim off theh fat. Then reduce to a puring consistency.
OH MY GOD. No, I can't. I'll die.  |
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Green. Always green.
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thompson1780
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« Reply #1042 on: 22:30:06, 06-01-2008 » |
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mart - thanks! mort - oven all the way, apart from the frying. Post amended. Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Morticia
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« Reply #1043 on: 22:35:56, 06-01-2008 » |
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Thanks Tommo! |
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...trj...
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« Reply #1044 on: 13:07:51, 07-01-2008 » |
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I think "stinco" is an unfortunate title. Maybe it refers to the 30 odd cloves of garlic (peeled) |
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Don Basilio
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« Reply #1045 on: 13:18:17, 07-01-2008 » |
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We get out supplies from a Sardinian stall in Borough Market Oooh, I missed this. Do give me some directions (preferably in relation to landmarks or well-known stalls) as BM is very near work. Ruth - I'll send you a personal message when I have extracted the lowdown. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Morticia
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« Reply #1046 on: 18:35:56, 08-01-2008 » |
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Chez Mort ce soir, Spaghetti with chicken liver sauce. With a few chillies nestling in there, of course! Shortly to be consumed <awfully hungry emoticon>
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Antheil
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« Reply #1047 on: 18:39:39, 08-01-2008 » |
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Let the Bells Ring Out!! There is Joy Unboundened Chez Anty. I have procured a jar of GOOSE FAT at long last, yes the £2.99 variety, carefully hidden away in the butter section of the supermarket!! Mind you, bearing in mind the coldness of the weather, I may in fact rub it on my chest. Your spag sounds lovely Mort, I fancied that as well after Marty wrote about it. |
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« Last Edit: 18:43:00, 08-01-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1048 on: 18:45:48, 08-01-2008 » |
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I have procured a jar of GOOSE FAT at long last, yes the £2.99 variety, carefully hidden away in the butter section of the supermarket!! It sort of makes sense to put it there, but it's somehow not quite right, is it? Anyway, nice one Anty! Mort, JUST chicken livers? Could work! I do a calfs liver dish with thyme and balsamic vinegar. Sometimes. Tonight? Supermarket pizza - better than that sounds! |
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Green. Always green.
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Antheil
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« Reply #1049 on: 18:52:40, 08-01-2008 » |
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Marty, I was looking in the Gourmet Section, you know where the Confit de Canard, the outrageously over-priced Cassoulet is, then I thought (Aha! Witness the Native Cunning of the Welsh) I will go on their website and search. And Behold, there it was - so I went at lunchtime and bought some.
So this weekend, what shall I have with the perfect roasties? And Marty, did you ever comment upon your WELSH black?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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