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Unread 07-18-2013, 08:53 AM   #1
angryfish01
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Join Date: 02-20-13
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Default 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
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Salt and pepper
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Brown the shanks
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We will use a bouquet of rosemary thyme and basil from the herb garden.
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Once all the shanks are browned add the beef stock. the Burgundy wine and the bouquet
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Cover and cook @375 or so for 90 min.
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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.
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On to the zucchini
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Sauté the shallots and a bit of garlic.
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Add the grated zucchini and sauté.
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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.
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I hope you enjoyed this weeks episode of "Cooking like Julia Child"
Thanks for looking.
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Last edited by angryfish01; 04-07-2014 at 09:24 AM..
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