October 2011 Menu

HI all - now that we have put the onions behind us, I would like to revisit the lamb shanks from the first menu. I have added a risotto for a side dish, your choice of veggies and in keeping with the seasonal apple dishes - an apple/caramel pudding cake for dessert.
I will probably cook this the 3rd weekend in Oct. and will be posting from AZ.
Enjoy!

FROM "COOKS ILLUSTRATED"

BRAISED LAMB SHANKS

INGREDIENTS

• 6lamb shanks , 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering), see illustration
• Table salt
• 1tablespoon canola oil
• 2medium onions , sliced thick
• 3medium carrots , peeled and cut crosswise into 2-inch pieces
• 2medium ribs celery , cut crosswise into 2-inch pieces
• 4medium cloves garlic , minced
• 2tablespoons tomato paste
• 1tablespoon herbes de Provence
• 2cups dry red wine
• 3cups low-sodium chicken broth
• Ground black pepper

INSTRUCTIONS

1. 1. Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a large, nonreactive sauté pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown.
2. 2. Drain all but 2 tablespoons fat from the sauté pan; add onions, carrots, celery, garlic, tomato paste, a light sprinkling of salt and 1 teaspoon of the herbes de Provence; sauté to soften vegetables slightly, 3 to 4 minutes. Add red wine, then chicken stock to the skillet, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; transfer vegetables and liquid into a deep braising pan, large enough to hold the shanks in a single layer. Add shanks, season with salt, pepper, and remaining herbes de Provence.
3. 3. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and continue braising until remaining side has browned and shanks are fall-off-the-bone tender.
4. 4. Remove pan from oven; let shanks rest for at least 15 minutes. Carefully transfer shanks with tongs to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid and adjust seasoning. Spoon a portion of braising liquid over each shank and serve.
   
   

   ALMOST HANDS-FREE RISOTTO WITH PARMESAN AND HERBS

   Published May 1, 2010.   From Cook's Illustrated.

   WHY THIS RECIPE WORKS:

   For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat uniformly and ensured our risotto cooked evenly. We added most of the broth after the risotto absorbed the wine a...(more)

   SERVES 6 AS A SIDE DISH

   This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.

   INGREDIENTS

   • 5cups low-sodium chicken broth
   • 1 1/2cups water
   • 4tablespoons unsalted butter
   • 1large onion , chopped fine (about 1 1/2 cups)
   • Table salt
   • 1medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
   • 2cups Arborio rice
   • 1cup dry white wine
   • 2ounces grated Parmesan cheese (about 1 cup)
   • 1teaspoon juice from 1 lemon
   • 2tablespoons chopped fresh parsley leaves
   • 2tablespoons chopped fresh chives
   • Ground black pepper

   INSTRUCTIONS

   1. 1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
   2. 2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
   3. 3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
   4. 4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
   Caramel Apple Pudding Cake
   from Better Homes and Garden
   
   
   http://www.bhg.com/recipe/cakes/caramel-apple-pudding-cake/