stewed lamb shank--now what?
I put a hefty shank in my LC pot with some wine, water, a whole head of garlic, an onion, S&P, thyme and marjoram. Let it cook all day at 200. The defatted juice is lovely, the veggies melted, but now what to do with it? Doesn't feel like the right time of year for stew or soup. Maybe over a cheesey polenta?
Any "different" ideas on how to finish this? I can do this tomorrow, or freeze it for later in the week.
Excellent idea...polenta with any braised meat is great..! Or, Yukon Gold potatoes, cous cous, garlic-mashed, etc. Just chiming in with those few. Enjoy whatever you decide on.
In one of Ruth Reichl books she gives a recipe similar to yours, only that for the last 20 minutes she adds orzo to the sauce (adding enough water for orzo to expand). I can vouch for the delicious result.
I love polenta with lamb. Have you ever tried to make polenta in your slow cooker? I got tired out just reading the whole deal about polenta in Cooks Illustrated, and it set me wondering about using a slow cooker.
I also like egg noodles with a lamb stew, or a rice pilaf.
I have been doing a lot of couscous lately, and I love the way it harmonizes with lamb. The idea for orzo is interesting. Would you make it in the sauce, or separately?
well, I wish I'd seen the orzo idea, I'll definitely use it next time. So simple! Hubby is not a fan of couscous, but I am. Have been sneaking it in our meals lately, and as long as I "doll it up" he's ok with it.
Made the polenta, and to tell you the truth, I just boil water and any leftover broth (I had a cup of frozen chicken broth) 3:1, drizzle the polenta VERY slowly into the boilng water, stir occasionally till it comes back to a hard boil. Then I turn it way down, stir with a flat-topped wooden spatula and just work the spatula to keep the slightly volcanic blurps from exploding on the stovetop. I really think that's the reason all the recipes tell you you MUST cintinually stir--to keep it all in the pot! LOL! and to develope the gluten. I think it must take 15 min total.
I seasoned it with some of the creamy cooked garlic from the lamb, some thyme (my go-to herb) S&P, butter, about 2 T of crema, and about 1T of Parm, which I'll leave out if I make this again. Too assertively cheesy. The crema is the way to go for me. I buy Chalupa brand Crema de la casa, and it has just a hint of cheesiness.
It was excellent and went so well with the lamb. I removed the meat from the bone, thickened the juices with a butter-flour paste (forget the fancy term for that) and added a T of brandy, cooked it a few minutes more to thicken. Lovely. I consider this a real success. The juices were reduced and intense, and served to remind me too cook more lamb this way.
Thanks for your posts and encouragement!