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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-18-2013, 08:53 AM   #1
angryfish01
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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
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.
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Last edited by angryfish01; 04-07-2014 at 09:24 AM..
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Old 07-18-2013, 09:28 AM   #2
Phubar
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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
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Old 07-18-2013, 09:41 AM   #3
Dustin D
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That's some strong work there! Looks great.
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Old 07-18-2013, 10:55 AM   #4
angryfish01
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Thanks for the compliment Phub.
Maybe this will erase the bad brisket entry.
Thanks Phubar, I feel the love.
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Old 07-18-2013, 11:00 AM   #5
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Great cook man!
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Old 07-18-2013, 11:02 AM   #6
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I love lamb shanks. Nice job!!
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