Lamb Shank Bourguignon
My official entry is Julia's Lamb Shank Bourguignon on a bed of risotto with Julia's Grated Zucchini sautéed in butter and shallots.
The Lamb shank players
Salt and pepper
Brown the shanks
We will use a bouquet of rosemary thyme and basil from the herb garden.
Once all the shanks are browned add the beef stock. the Burgundy wine and the bouquet
Cover and cook @375 or so for 90 min.
Time to get the risotto going
Butter and olive oil
Sauté some minced onion
Then add the rice and cook for 3 min.
When adding chicken stock it's important to warm it first so the rice won't stop cooking. Add 1 cup at a time and let it absorb.
On to the zucchini
Sauté the shallots and a bit of garlic.
Add the grated zucchini and sauté.
Looks like it's done!
On the platter
The fork shot.
I hope you enjoyed this weeks episode of "Cooking like Julia Child"
Thanks for looking.
That's how we cook!
You can also add the amount of liquid to the risotto right away instead of adding a cup at the time.
In this case you have to stir aPhter 20 min. or so
That's some strong work there! Looks great.
Thanks for the compliment Phub.
Maybe this will erase the bad brisket entry.
Thanks Phubar, I feel the love.
Great cook man!
I love lamb shanks. Nice job!!
|All times are GMT -5. The time now is 01:10 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.