http://kosherscene.wordpress.com/2011/11/02/lamb-i-like-lamb/ Ruminations for the discriminating kosher lifestyle Thu, 23 May 2013 02:41:43 +0000 hourly 1 http://wordpress.com/ http://kosherscene.wordpress.com/2011/11/02/lamb-i-like-lamb/#comment-1212 Sun, 27 Nov 2011 06:07:10 +0000 http://kosherscene.wordpress.com/?p=6583#comment-1212 Hmmmnnn, I’ll have to try it…

]]> http://kosherscene.wordpress.com/2011/11/02/lamb-i-like-lamb/#comment-1211 Fri, 25 Nov 2011 22:01:54 +0000 http://kosherscene.wordpress.com/?p=6583#comment-1211 Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add leeks and garlic, sautée until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, about 2 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off fat from pan juices. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.

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