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Lamb shanks - what starch goes well?

h
harryharry Apr 14, 2011 04:24 PM

I just finished some braised lamb shanks (basic flavors, thyme, white wine, carrots, onions, stock) - cooked some white beans and finished them in the braise, but I over cooked them a little and I'm just not loving them - any suggestions for another starch -
It will need to freeze well because this is part of a care package I'm sending across country - so roasted potatoes are out - I'm thinking celeriac and potato mash, but am drawing a blank for other ideas.

  1. blue room Apr 14, 2011 04:35 PM

    harryharry, here is a thread that might help:
    http://chowhound.chow.com/topics/372573

    Emeril (the tv chef) uses blue cheese polenta. But freezing--? I dunno--
    what a good friend you are!

    1. Quine Apr 14, 2011 04:42 PM

      Don't get rid of those beans! Good stuff cooked in them! I'd say make a simple fresh greens soup and add as puree (freezes well, beans would add creamy without dairy) or include it as part of a root smash up. I'd like parsnips, maybe some cauliflower, yum, roasted first, a tad of white truffle oil, send me left overs?

      1. j
        jaykayen Apr 14, 2011 04:44 PM

        Orzo..?

        1 Reply
        1. re: jaykayen
          d
          dmjordan Apr 16, 2011 06:15 AM

          Bobby Flay has an awesome lamb shanks with orzo recipe. He uses some of the braising liquid to make the orzo. Here's the link:
          http://www.foodnetwork.com/recipes/bo...

        2. w
          wattacetti Apr 14, 2011 05:12 PM

          Add parsleyroot to the suggestions so far; it's frozen okay. Kumara if you can get it.

          1. Windy Apr 14, 2011 05:48 PM

            Polenta, or couscous.

            1. v
              vinhotinto75 Apr 14, 2011 06:07 PM

              I usually make my lamb shanks braised in red wine, stock, and tomatoes and like to serve the shank and reduced sauce over what we call here in Portugal, Pevide or Cuscus. While regular Couscous is fine, the Portuguese Cuscus or Pevide is similar to Israeli-style couscous.

              I also make goat shanks the same way!

              1. porker Apr 14, 2011 06:13 PM

                hows about pot barley cooked in the braise or beef broth?

                1. junescook Apr 14, 2011 06:19 PM

                  I always do wheat pilaf.

                  1 Reply
                  1. re: junescook
                    v
                    vinhotinto75 Apr 14, 2011 06:20 PM

                    I also like what the Italians call Farro!

                  2. alkapal Apr 14, 2011 07:33 PM

                    i am with the polenta group. and i have to confess that i've never had farro. but a wild rice pilaf might be nice. is this in a fed-x goody bag on dry ice?

                    1. mattstolz Apr 14, 2011 07:43 PM

                      theres a place here that serves them with smoked gouda mac n cheese. its amazing!

                      1. chef chicklet Apr 14, 2011 09:39 PM

                        I've eaten lamb shanks with a variety of starches. One memomorable and that was not cooked by me creamy parmesean, polenta. Wow, if the sauce is perfectly rich and the polenta done creamy, this is an excellent side, the other is Israeli cous cous. I know personally that freezes well, and it absorbs sauce nicely, such comfort food. Another one is papparadelle, I don't know about freezing it though, I've never had any leftover to freeze, that might need a test run. But don't forget it, its a great starch when you're ready to sit down and eat it. Then my thoughts go to the one that never can go wrong, Yukon Golds mashed, delcious!

                        1. b
                          Billy33 Apr 15, 2011 10:22 PM

                          My vote is for kumara, mashed.

                          1 Reply
                          1. re: Billy33
                            h
                            harryharry Apr 16, 2011 05:30 AM

                            for the most part, we don't get kumara here - the closest we get is boniata - white sweet potato - it's a starchier sweet potato than we usually get here in the states - which are super sweet.

                            I do miss kumara though -

                          2. a
                            audreyhtx1 Apr 16, 2011 06:13 AM

                            I usually serve lamb shanks (assuming they are braised and have a gravy) with saffron rice - done with arborio rice. Kind of risotto consistency although I do it in my rice cooker. Rice with saffron, chicken stock for the liquid, maybe some frozen peas added. This is what Italians serve with Oso Bucco (veal shanks braised in tomato sauce) and I tend to treat my lamb shanks the same way.

                            With this creamy rice freeze OK? It might.

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