The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-18-2013, 08:53 AM   #1
angryfish01
Full Fledged Farker

 
angryfish01's Avatar
 
Join Date: 02-20-13
Location: White House Tn
Downloads: 2
Uploads: 0
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
Attachment 82246

Salt and pepper
Attachment 82247

Brown the shanks
Attachment 82248

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
Attachment 82252

Time to get the risotto going
Attachment 82253

Butter and olive oil
Attachment 82254

Sauté some minced onion
Attachment 82255

Then add the rice and cook for 3 min.
Attachment 82256

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
Attachment 82258

Sauté the shallots and a bit of garlic.
Attachment 82259

Add the grated zucchini and sauté.
Attachment 82260

Looks like it's done!
Attachment 82261

On the platter
Attachment 82262

Zucchini plater
Attachment 82263

The fork shot.
Attachment 82264

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..
angryfish01 is online now   Reply With Quote


Thanks from: --->
Unread 07-18-2013, 09:28 AM   #2
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

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
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 07-18-2013, 09:41 AM   #3
Dustin D
Full Fledged Farker
 
Dustin D's Avatar
 
Join Date: 01-15-11
Location: Louisiana
Downloads: 0
Uploads: 0
Default

That's some strong work there! Looks great.
__________________
Semper Fi
Dustin D is offline   Reply With Quote


Thanks from:--->
Unread 07-18-2013, 10:55 AM   #4
angryfish01
Full Fledged Farker

 
angryfish01's Avatar
 
Join Date: 02-20-13
Location: White House Tn
Downloads: 2
Uploads: 0
Default

Thanks for the compliment Phub.
Maybe this will erase the bad brisket entry.
Thanks Phubar, I feel the love.
__________________
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"
angryfish01 is online now   Reply With Quote


Unread 07-18-2013, 11:00 AM   #5
Brother Matt
On the road to being a farker
 
Join Date: 07-10-12
Location: Olypen, Washington
Downloads: 0
Uploads: 0
Default

Great cook man!
__________________
Cooking on a crazy contraption...
Brother Matt is offline   Reply With Quote


Thanks from:--->
Unread 07-18-2013, 11:02 AM   #6
TowersOfFood
Knows what a fatty is.
 
TowersOfFood's Avatar
 
Join Date: 06-01-13
Location: Hackensack, NJ
Downloads: 0
Uploads: 0
Default

I love lamb shanks. Nice job!!
__________________
18.5 WSM, 22.5 WSM, 22.5 Weber OTS, XL BGE, Smokey Joe silver, Weber E-330, 6 Burner Char-broil.
TowersOfFood is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:06 PM.


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.
no new posts