Side for lamb shanks...polenta or parsnip puree?
- troutpoint Feb 19, 2007 05:19 AM
Am making braised lamb shanks for dinner tonight and I can't decide on what to serve them on. My two top ideas right now are polenta or a parsnip puree. Any better ideas? Or maybe I should say "different" ideas?
My basic like is roasted garlic mashed potatoes, but if I have the foresight like you i would go in a different direction from the taters.
Of your two choices I like the polenta better, and have used with braised short ribs in the past (both grilled and pureed). The other night i had pureed celeriac and it was an outstanding side to a braised duck breast in honey and thyme with a cherry sauce.
I am cubing parsnips as I type for a beef stew I am making. Last week I put some in a soup and they were so good and sweet. So I definately weigh in for the parsnips. I can see the puree idea as a way to ahem "intoduce" new foods. Things that go well with parsnips are potatos, carrots, apples, or sweet potatoes. Adding butter and garlic seldome hurts anything IMHO as well.
And if you are in a cooking mood, definately make the polenta as well. That "leftover"s so well it is worth it.
I always cook BIG on weekends, with muliple sides, so BF can have various different and good lunches for work. He can feel the love.