DerHusker
Babbling Farker
So, we were charged to “Eat Like a Greek!” Challenge accepted so I made my version of “[FONT="]Kokkinisto me Manestra” (Braised Lamb Shanks)[/FONT]
Here are most of the ingredients:
Spice Rub:
1 1/2 tsp ground allspice,
1 1/2 tsp ground toasted cumin
1 1/2 tsp ground nutmeg
1 1/2 tsp Spanish smoked sweet paprika
1 1/2 tsp garlic powder.
1 1/2 tsp White pepper
1 tsp ground cinnamon
I applied the rub to the shanks.
I them wrapped them with cling wrap and refrigerated for 4 hours. While they were marinating, I made up some Tzatziki.
Here are the ingredients: (From Chef John on FoodWishes.com)
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp. chopped fresh dill and/or mint
salt, pepper, to taste
I peeled and seeded the cucumber.
I grated cucumber and tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, garlic, lemon and the minced mint already mixed together with the cucumber ready to be mixed in.
Here are the ingredients for the braising liquid and the veggies that went in with the shanks.
Ingredient list:
3 lamb shanks
sea salt / fresh ground pepper
1/8 cup virgin olive oil
2 yellow onions quartered
1 whole garlic clove pealed and separated into individual cloves
11/2 cup dry red wine
1/4 cup tomato paste ( I didn’t have any paste so I used some diced tomatoes)
4 bay leaves
6 inch sprig rosemary
8 sprigs fresh thyme
After the 4 hours, I started out by placing in a bed of sliced onions.
I poured in the OO and placed the shanks on top of the onions.
Instead of searing them I decided to brown / roast my shanks in the skillet on my Weber OTS for 30 minutes at approximately 400 degrees.
After the 30 minutes were up I moved the skillet over to my preheated (to 210 degrees) Primo. I added the braising liquid, the veggies and the herbs
and covered with the lid.
I let this slow braise for 2 1/2 hours. While that was happening I made up a Greek Salad.
After 2 1/2 hours and then checked it for tenderness.
It was ready for the next stage, so I removed the lid and turned the shanks over and opened the vents.
I took the heat up to 350 and let them cook for approximately another 30 minutes (or until it’s fork tender) turning every 10 minutes. I also made some Persian Rice while this was happening.
Once they were fork tender, I removed the shanks to a bowl and reduced the sauce a little to thicken it up.
This is also when our guests arrived, so I poured us a small glass of Lemoncello.
I plated everything up family style of a big platter and took my picture out on the patio.
Here’s a few more shots. I took the platter inside to the dining room table.
Here is the plate I served up for myself.
The "OMG that was good" Shot!
Nostimótatos
Thanks for looking.
Here are most of the ingredients:
Spice Rub:
1 1/2 tsp ground allspice,
1 1/2 tsp ground toasted cumin
1 1/2 tsp ground nutmeg
1 1/2 tsp Spanish smoked sweet paprika
1 1/2 tsp garlic powder.
1 1/2 tsp White pepper
1 tsp ground cinnamon
I applied the rub to the shanks.
I them wrapped them with cling wrap and refrigerated for 4 hours. While they were marinating, I made up some Tzatziki.
Here are the ingredients: (From Chef John on FoodWishes.com)
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp. chopped fresh dill and/or mint
salt, pepper, to taste
I peeled and seeded the cucumber.
I grated cucumber and tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, garlic, lemon and the minced mint already mixed together with the cucumber ready to be mixed in.
Here are the ingredients for the braising liquid and the veggies that went in with the shanks.
Ingredient list:
3 lamb shanks
sea salt / fresh ground pepper
1/8 cup virgin olive oil
2 yellow onions quartered
1 whole garlic clove pealed and separated into individual cloves
11/2 cup dry red wine
1/4 cup tomato paste ( I didn’t have any paste so I used some diced tomatoes)
4 bay leaves
6 inch sprig rosemary
8 sprigs fresh thyme
After the 4 hours, I started out by placing in a bed of sliced onions.
I poured in the OO and placed the shanks on top of the onions.
Instead of searing them I decided to brown / roast my shanks in the skillet on my Weber OTS for 30 minutes at approximately 400 degrees.
After the 30 minutes were up I moved the skillet over to my preheated (to 210 degrees) Primo. I added the braising liquid, the veggies and the herbs
and covered with the lid.
I let this slow braise for 2 1/2 hours. While that was happening I made up a Greek Salad.
After 2 1/2 hours and then checked it for tenderness.
It was ready for the next stage, so I removed the lid and turned the shanks over and opened the vents.
I took the heat up to 350 and let them cook for approximately another 30 minutes (or until it’s fork tender) turning every 10 minutes. I also made some Persian Rice while this was happening.
Once they were fork tender, I removed the shanks to a bowl and reduced the sauce a little to thicken it up.
This is also when our guests arrived, so I poured us a small glass of Lemoncello.
I plated everything up family style of a big platter and took my picture out on the patio.
Here’s a few more shots. I took the platter inside to the dining room table.
Here is the plate I served up for myself.
The "OMG that was good" Shot!
Nostimótatos
Thanks for looking.
