Lamb shanks are not a pain in the neck

I must say these past two weeks have been the worst in a long time.  A pinched nerve in my neck has been a real pain, not in the neck, but like a big tooth ache on my shoulder, elbow, fore- finger. It must be the winter karma because, according to many blogs, colds and other ailments (even "man" colds) are prevalent  on the net and in the world these days.  It has managed to keep me from the computer, knitting,  driving,  cleaning (not so bad).  But what is really bad is that it has kept me from going to see my Jocelyn in New York in her new apartment as well as my good friend who was going to drive with me to see her daughter. About the only thing that it didn't keep me from was cooking. 

 I know I had said to stay tuned to the chicken pie that I would be doing but, like I say sometimes, when you go to the market and see just the thing you need to be open to it:   I came across lamb shanks.  I love lamb shanks, and cooking them in the winter is fabulous. They are not always around, but keep an eye out for them because they are great to put in a dutch oven and slow and low cook on these cold winter days to warm the kitchen and the taste buds that can be so dry this time of year. They are very versatile. I have done just about everything with them. My stews are generally a combination of what I have in the refrigerator for vegetables and stock or broth, but this time I decided on some flavor combinations and put it together and I do believe it was pretty good. I also got to take some pictures because I found my camera.

I bought two good sized lamb shanks , which is the lower part of the leg. The meat on this part is so tasty but like a shoulder or chuck roast cut, requires moist slow cooking. 

In a heavy bottomed dutch oven I heated a 1/4 cup  of olive oil and added about a 1/4 cup pancetta to crisp up.

I seared the shanks on all sides and then added 

the chopped onions, carrots, and celery, and cooked it (stirring) until the onions are translucent.

I then added two tablespoons of flour to coat the shanks.

then I added to the pot a covering of thyme, salt and pepper, orgegano, hot pepper flakes, garlic, 

4 whole tomatoes cut up into quarters,

half of a lemon (rind and all), 

and a quarter of a preserved lemon (discard the pulp part).

cover almost with chicken broth and bring up to low boil, then cover and put in a 325˚ oven

let it cook  for about an hour.

then add peeled and chunked eggplant

fennel (2 bulbs quartered)

1 red pepper cut up

parsley (a good handful)

salt and pepper to taste.

Here is where you can bump it up at bit by adding greens like kale, spinach, or swiss chard

cook for about an hour longer or until the added vegetables are tender.

I served this with mushroom risotto. James, my husband,  said that it seemed like too many flavors. I thought it was great. When making the risotto I used 4 cups of vegetable broth which is heated and kept warm. In a heavy bottom pot over medium heat.

1 tablespoon of olive oil 

1 cup of arborio rice. cook in the oil until just starting to brown add

1/2 cup white wine until it evaporates and the mixture starts to get creamy

then add the heated broth almost covering the rice, stirring  all the time. Continue with this method of adding broth and cooking and stirring until the broth is gone or the rice is very creamy and done. I have tried the method of just leaving it to cook without stirring and have not been happy with the outcome, so I encourage you not to use that method. Once the rice is done, then you can add the sauteed mushroom and scallions, garlic, or any other vegetable along with 2 tablespoons of butter and 1/2 cup of grated parmesan cheese or other hard cheese. It should not be too thick, and a little gooey. With a nice glass of wine you have a great dinner, but do not for get the green!! Monday I plan on the chicken pie. Don't forget to check it out.

Pam