Lamb stew, finished

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and
chunky. The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Definitely do two shanks next time! I can't see anything but vegetables and
one piece of lamb! (It *is* a pretty stew, though.)

Jill

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and
chunky. The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Definitely do two shanks next time! I can't see anything but vegetables and
one piece of lamb! (It *is* a pretty stew, though.)

Jill

Yeah, it was a bit sparse on the meat...

I had some grilled chuck roast in the 'frige so I added that later to
meat it up a bit. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Next time, I'll do 2 shanks instead of 1.

Nice! Use 2 or 3 shanks cut into thirds and brown them. The smaller
pieces serve well and give you a lot of nice edges to brown for some
additional flavor.

Braised is fantastic also.

In article <[email hidden]>,

jay said:

OmManiPadmeOmelet said:

Next time, I'll do 2 shanks instead of 1.

Nice! Use 2 or 3 shanks cut into thirds and brown them. The smaller
pieces serve well and give you a lot of nice edges to brown for some
additional flavor.

Braised is fantastic also.

I'll have to try braising for sure...
I have a nice cast iron pot for braising.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and chunky.
The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Damn. That looks fantastic.

modom

modom said:

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and
chunky. The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Damn. That looks fantastic.

modom

Yep, it looks really good! Just needs a bit more meat to it.

It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
of a vegetable soup rather than my Scottish grandma's stew which was thick
and so meaty you couldn't see anything in the broth but meat and potatoes.
There's the difference. My dad's mom was German, even though she married a
man of Scottish heritages; my mom's mom and dad were Scottish right off the
boat around 1920.

I don't know if this makes any sense at all, but Dad's mom made a sort of
"clear" stew broth with vegetables and meat. My Mom's mom made a thick and
meaty stew with mostly meat (lamb or beef, either one), potatoes and
dumplings.

I can see the influence of my German grandmother in her stew with veggies
including turnips. But I crave the thick gravy dumplings added like my
Scottish grandmother would have done! 🙂

Jill

In article <[email hidden]>,

modom said:

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and chunky.
The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Damn. That looks fantastic.

modom

Thank you! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

jmcquown said:

modom said:

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and
chunky. The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Damn. That looks fantastic.

modom

Yep, it looks really good! Just needs a bit more meat to it.

Indeed. :-)
Flavor was excellent tho'.
Pre-cooking the lamb shank and using that liquid to cook the veggies
enriched it somewhat.

Quoted message said:

It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
of a vegetable soup rather than my Scottish grandma's stew which was thick
and so meaty you couldn't see anything in the broth but meat and potatoes.
There's the difference. My dad's mom was German, even though she married a
man of Scottish heritages; my mom's mom and dad were Scottish right off the
boat around 1920.

I don't know if this makes any sense at all, but Dad's mom made a sort of
"clear" stew broth with vegetables and meat. My Mom's mom made a thick and
meaty stew with mostly meat (lamb or beef, either one), potatoes and
dumplings.

I can see the influence of my German grandmother in her stew with veggies
including turnips. But I crave the thick gravy dumplings added like my
Scottish grandmother would have done! 🙂

Jill

Mmmm... Dumplings!
There's an idea for next time maybe.

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jmcquown said:

modom said:

OmManiPadmeOmelet said:

Did not end up adding the spinach.
It did not need it. For stews, I prefere leaving stuff nice and
chunky. The yams tho' kinda broke up on their own, but that's ok:

http://i1.tinypic.com/mwe0bl.jpg

Next time, I'll do 2 shanks instead of 1.

Damn. That looks fantastic.

modom

Yep, it looks really good! Just needs a bit more meat to it.

It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
of a vegetable soup rather than my Scottish grandma's stew which was thick
and so meaty you couldn't see anything in the broth but meat and potatoes.
There's the difference. My dad's mom was German, even though she married a
man of Scottish heritages; my mom's mom and dad were Scottish right off the
boat around 1920.

I don't know if this makes any sense at all, but Dad's mom made a sort of
"clear" stew broth with vegetables and meat. My Mom's mom made a thick and
meaty stew with mostly meat (lamb or beef, either one), potatoes and
dumplings.

I can see the influence of my German grandmother in her stew with veggies
including turnips. But I crave the thick gravy dumplings added like my
Scottish grandmother would have done! 🙂

Jill

Absolutely! Braise is just the hifalutin Frog term for stew. A good
Scottish stew should include carrots and turnips, though, at the risk
of Scottish grandmothers at 50 paces! Perhaps it depends which part of
Scotland they came from.

(Actually, my maternal grandmother was a rotten cook, but the other, who
died before I was born, was reputedly a good cook and my Mum had to get
up to Dad's expectations quicksmart!)

Christine