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.
Vision Kamado, Webber OTG, Webber Smoky Joe, an old nondescript gasser that needs to be thrown out, or sent to Australia, a blue thermapen, a pair of greasy tongs, two charcoal chimneys, and a partridge in a pear tree.
Just call me "The Fish"
Last edited by angryfish01; 04-07-2014 at 09:24 AM..