Archive for the 'Pam Anderson' Category


Braised Lamb Shanks

It’s snowing out there, it’s obvious that dinner must consist of a hearty comfort dish, and it has to be something special since one of my granddaughters and her husband are coming over. I always liked cooking with wine, and my granddaughter shares my love of lamb, what better occasion then, could present itself to prepare this delicious recipe emailed by S. Lefkowitz, from Miami, Fl? She writes that it was adapted from Pam Anderson‘s Perfect One-Dish Dinners.

All Photos EXCEPT for the one by S. Lefkowitz are copyright of
The Kosher Scene

I can't remember a year where it snowed so often, as long as I've been in NY...

In all the years I’ve been living in New York, I can’t recall it ever snowing as much…

Braised Lamb Shanks

Photo sent in by Shoshana Lefkowitz from Miami, FL.

Photo sent in by S. Lefkowitz from Miami, FL.

Serves 6



  • 6 large lamb shanks
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1 large onion chopped
  • 3 large carrots, cut into medium chunks
  • 3 celery stalks, cut into medium chunks
  • 3 large garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup cup dry red wine
  • 1 can crushed tomatoes
  • 3 cans white beans, drained


1. – Adjust oven rack to lower-middle position and heat oven to 450 F. heat a large heavy roasting pan set over two burners on low heat. Meanwhile, place shanks in a medium bowl with the 2 tablespoons of oil and turn to coat. Season with salt and pepper generously.

2. – A few minutes before searing shanks, increase heat to a medium-high until wisps of smoke rise from the pan. Add shanks and sear on all sides until well browned, 7 to 8 minutes total. Transfer to a bowl. Shanks should have rendered enough fat to cook onion. if not add another tablespoon of oil.

HerzVari53. – Add onions, carrots an celery to roasting pan and cook while stirring until browned, about 5 minutes. Add garlic and Italian seasoning until fragrant about 1 minute. Whisk in flour, then broth, wine and tomatoes. Season with salt and pepper to taste.

4. – Return shanks to pan, Using two potholders to protect hands, place a sheet of heavy-duty foil over pan, Press foil down so that it touches shanks and seal foil completely around edges. Repeat with a second sheet of foil to ensutre a tight seal. Continue to shanks on medium-high until you hear juices bubble. Set pan in oven and cook for 1 1/2 hours.

5. – Transfer pan from oven to stovetop. Arrange shanks on a serving platter and cover with foil to keep warm. Stir beans into pan juices and simmer over 2 burners on medium heat to blend flavors, for about 5 minutes. Serve immediately.

I don’t use “cooking wine,” why ruin a good recipe with a lousy wine? In this case I cooked with Mony Cabernet Sauvignon Classic 2009, a great choice.

We washed it down with a Herzog Variations Five Cabernet Sauvignon 2012 – which the young couple brought – with aromas of ripened blackberry, notes of blackcurrant and bold blueberry flavors. It proved a superb companion to the lamb shanks. My granddaughter and her husband showed excellent taste in wines.

Enjoy gentle reader, enjoy, we certainly did!



Sunset Sangria

We constantly scour the web, magazines, cookbooks – old and new -for delicious recipes we want to try out and share with you. We found the following recipe (by Pam Anderson) for a perfect drink on a gorgeous Memorial Day (or any summer day!) like today, in Better Homes and Gardens Annual Recipes 2008:

Photo by: Andy Lyon - Better Home and Gardens Annual Recipes 2008

Photo by: Andy LyonsBetter Home and Gardens Annual Recipes 2008 – Page 145

Sunset Sangria

Prep 25 minutes, Chill 2 hr.


  • 2 teaspoons finely chopped lime peel
  • 1 cup lime juice
  • 3/4 cup sugar
  • Ice
  • 750 ml. bottle of Pinot Noir or Syrah, chilled
  • 1 nectarine, pitted and sliced


  1. In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours.
  2. To serve, place ice in six 16 ounce glasses. Add 2/3 cups of lime juice mixture to each glass, slowly add 1/2 cup of wine. Thread nectarine slices on skewers and add to glasses.

Look for firm, fragrant grapefruit, golden yellow with blushes of red, that gives to light pressure, avoid hard or green nectarines. Let slightly unripe fruit ripen at room temperature for a couple of days. Refrigerate ripe fruit for up to 5 days.



Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 9,087 other followers

Calendar of Posts

November 2015
« Sep    


Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine


<a href="//" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//" alt="Food & Drink Blogs" />
<a target="_blank" href="//" style="font-size:10px;">blog sites


Get every new post delivered to your Inbox.

Join 9,087 other followers

%d bloggers like this: