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angryfish01 07-18-2013 09:53 AM

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
Attachment 82246

Salt and pepper
Attachment 82247

Brown the shanks
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We will use a bouquet of rosemary thyme and basil from the herb garden.
Attachment 82249

Once all the shanks are browned add the beef stock. the Burgundy wine and the bouquet
Attachment 82250

Cover and cook @375 or so for 90 min.
Attachment 82251

Mid cook
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Time to get the risotto going
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Butter and olive oil
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Sauté some minced onion
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Then add the rice and cook for 3 min.
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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.
Attachment 82257

On to the zucchini
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Sauté the shallots and a bit of garlic.
Attachment 82259

Add the grated zucchini and sauté.
Attachment 82260

Looks like it's done!
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On the platter
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Zucchini plater
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The fork shot.
Attachment 82264

I hope you enjoyed this weeks episode of "Cooking like Julia Child"
Thanks for looking.

Phubar 07-18-2013 10:28 AM

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

Dustin D 07-18-2013 10:41 AM

That's some strong work there! Looks great.

angryfish01 07-18-2013 11:55 AM

Thanks for the compliment Phub.
Maybe this will erase the bad brisket entry.
Thanks Phubar, I feel the love.

Brother Matt 07-18-2013 12:00 PM

Great cook man!

TowersOfFood 07-18-2013 12:02 PM

I love lamb shanks. Nice job!!

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