One million coyotes can't be wrong.
Apr. 8th, 2008 12:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Gigot Jambe de Sept Quatre Heures
1 leg of lamb, about 6 lb
2 lamb shanks, about 1 lb each
4 garlic cloves, thinly sliced (or more) plus 10 or more whole garlic cloves
2 T olive oil
salt and pepper
1 small onion
2 carrots, peeled
1 bouquet garni (parsley, thyme, bay leaf)
1/2 cup white wine
1/2 cup flour
1/2 cup water
2 T shortening
Heat the oven to 300 degrees. Using a paring knife, make many small incisions on the lamb. Place a sliver of garlic into each incision. Rub the lamb well with olive oil and season all over with salt and pepper. Place in a Dutch oven and add the onions, carrots, whole garlic cloves, bouquet garni, and wine. Put the lid on the Dutch oven.
Cut shortening into flour and mix in the water to make a rough "pie crust" dough. Use it like grout or caulk to create a seal connecting the lid to the Dutch oven. Place the D.O. in the oven and cook for four hours.
Remove the Dutch oven and break the seal. The lamb should be so damn tender that you'll be able to eat it with a spoon.
What worked: This was a second try of this recipe, using lamb shanks instead of a whole leg because that's what the meat guys had. I cut down the roasting time from seven to four hours accordingly.
It was indeed damn tender: the meat literally fell off when I lifted the bone. Good flavor from the veg.
The original recipe omitted shortening, but when I tried that it failed to stick. I think it was Julia Child that suggested using cheap shortening to provide more binding for the caulk dough.
What didn't: I was quite happy with it. A slight pain to clean off the pot afterwards.
Will I make it again? I will. It's a good alternative to Lamb Shanks Toulouse.
2 lamb shanks, about 1 lb each
4 garlic cloves, thinly sliced (or more) plus 10 or more whole garlic cloves
2 T olive oil
salt and pepper
1 small onion
2 carrots, peeled
1 bouquet garni (parsley, thyme, bay leaf)
1/2 cup white wine
1/2 cup flour
1/2 cup water
2 T shortening
Heat the oven to 300 degrees. Using a paring knife, make many small incisions on the lamb. Place a sliver of garlic into each incision. Rub the lamb well with olive oil and season all over with salt and pepper. Place in a Dutch oven and add the onions, carrots, whole garlic cloves, bouquet garni, and wine. Put the lid on the Dutch oven.
Cut shortening into flour and mix in the water to make a rough "pie crust" dough. Use it like grout or caulk to create a seal connecting the lid to the Dutch oven. Place the D.O. in the oven and cook for four hours.
Remove the Dutch oven and break the seal. The lamb should be so damn tender that you'll be able to eat it with a spoon.
What worked: This was a second try of this recipe, using lamb shanks instead of a whole leg because that's what the meat guys had. I cut down the roasting time from seven to four hours accordingly.
It was indeed damn tender: the meat literally fell off when I lifted the bone. Good flavor from the veg.
The original recipe omitted shortening, but when I tried that it failed to stick. I think it was Julia Child that suggested using cheap shortening to provide more binding for the caulk dough.
What didn't: I was quite happy with it. A slight pain to clean off the pot afterwards.
Will I make it again? I will. It's a good alternative to Lamb Shanks Toulouse.
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no subject
Date: 2008-04-08 08:27 pm (UTC)I haven't had lamb in ages.
Sadly, Understanding Spouse doesn't like it; and if that's her only fault, then I am a lucky man indeed.