Saveur Lambshanks Remainder
I made a braised lamb shanks dish from the Chicago edition of Saveur magazine.
I then saved the cooking liquid. I chilled the liquid and skimmed off the fat. It is now a gelee rather than a liquid. I would like to thin it with chicken stock and use it to make a risotto.
Am I crazy? Will this work?
Will it work? (1) Logistically, yes -- when you heat the jellied liquid it will thin. Sure you could thin it more w/ chicken stock.
(2) Tastewise -- not so sure. Lamb shanks are kinda funky (as in: strong flavored). If you're set on using the braising liquid, I might try it w/ barley and mushrooms (and perhaps some dried porcinis).