On Wed, 25 Feb 2004 23:06:17 GMT, "Peter Aitken"
<
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>"Rodney Myrvaagnes" <
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>> We have done it as described in Richard Olney's "Simple French Food" for years. We have never had
>> to add liquid, probably because the transparent lid on the Calphalon saute pan fits very well.
>>
>
>Could you please post that recipe? It sounds great.
OK. Please excuse typos. This is from a book, "Simple French Food', by Richard Olney : Atheneum, NY
1974 ISBN0-689-10575-4
Shanks with garlic (_Souris_aux_Aulx_)
(for 4)
2 or 3 lbs lamb shanks, outside fat removed salt 3 tablespoons olive oil 15 to 20 cloves garlic,
unpeeled A few tablespoons water, 1/2 teaspoon finely-crumbled mixed dried herbs
1/2 cup dry white wine Pepper
Use, if possible, a heavy copper pan of just a size to hold the shanks at their ease. It should have
a tight-fitting lid. Brown the shanks, salted, lightly in the oil, toss in the garlic, and cook over
very low heat, covered, turning them occasionally, for about 1 1/2 hours, or longer to be very
tender. An asbestos pad may be necessary to diperse the heat--the shanks should only very gently
stew in their own juices. In heavy copper their natural juices will hold for about 1 hour--in other
metals, for a much shorter time. When all liquid has disappeared and they begin to sizzle in fat,
add a spoonful of water from time to time so that a film of liquid remains always in the bottom of
the pan. Sprinkle with herbs after about an hours time.
As the meat approaches the desired tenderness, stop moistening with water so that all the liquid
evaporates. When the meat begins to sizzle again in pure fat, remove it to a plate, pour off the
fat, deglaze the pan with the white wine, scraping and stirring with a wooden spoon to dissolve all
caramelized adherences, put the juice and garlic through a sieve it rid them of the garlic hulls,
return to the pan, reduce the liquid to the staccato bubling stage, and return the meat to the pan--
there should be only enough sauce to just coat the pieces. Grind over pepper to taste.
end of recipe.
Comments
With the Calphalon saute pans, with the really tight-fitting transparent lids, I have never had to
add water.
With an ordinary gas range that came with our apt, the flame goes low enough so this can be left
unwatched for more than an hour.
I suppose it would work with a slow cooker, but we don't have one.
We usually use fresh herbs
Barbara usually cooks some white beans to serve with this.
Rodney Myrvaagnes NYC J36 Gjo/a
"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."
