angryfish01
is one Smokin' Farker
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
View attachment 82246
Salt and pepper
View attachment 82247
Brown the shanks
View attachment 82248
We will use a bouquet of rosemary thyme and basil from the herb garden.
View attachment 82249
Once all the shanks are browned add the beef stock. the Burgundy wine and the bouquet
View attachment 82250
Cover and cook @375 or so for 90 min.
View attachment 82251
Mid cook
View attachment 82252
Time to get the risotto going
View attachment 82253
Butter and olive oil
View attachment 82254
Sauté some minced onion
View attachment 82255
Then add the rice and cook for 3 min.
View 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.
View attachment 82257
On to the zucchini
View attachment 82258
Sauté the shallots and a bit of garlic.
View attachment 82259
Add the grated zucchini and sauté.
View attachment 82260
Looks like it's done!
View attachment 82261
On the platter
View attachment 82262
Zucchini plater
View attachment 82263
The fork shot.
View attachment 82264
I hope you enjoyed this weeks episode of "Cooking like Julia Child"
Thanks for looking.
The Lamb shank players
View attachment 82246
Salt and pepper
View attachment 82247
Brown the shanks
View attachment 82248
We will use a bouquet of rosemary thyme and basil from the herb garden.
View attachment 82249
Once all the shanks are browned add the beef stock. the Burgundy wine and the bouquet
View attachment 82250
Cover and cook @375 or so for 90 min.
View attachment 82251
Mid cook
View attachment 82252
Time to get the risotto going
View attachment 82253
Butter and olive oil
View attachment 82254
Sauté some minced onion
View attachment 82255
Then add the rice and cook for 3 min.
View 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.
View attachment 82257
On to the zucchini
View attachment 82258
Sauté the shallots and a bit of garlic.
View attachment 82259
Add the grated zucchini and sauté.
View attachment 82260
Looks like it's done!
View attachment 82261
On the platter
View attachment 82262
Zucchini plater
View attachment 82263
The fork shot.
View attachment 82264
I hope you enjoyed this weeks episode of "Cooking like Julia Child"
Thanks for looking.
Last edited: