This is a combo of participating in I heart Cooking Club and a nod to my friend at Chez Laquet for the dessert recipe. This is a wonderful dessert....I highly recommend you try it!!
First off.....Nigella's lamb shanks seemed just the meal for one pot cooking. It's also meant to bring on the cooler weather. Please please let us have some cool temps coming this way.
The plan was to prepare a lamb shank recipe from the book Nigella Express. One of the key ingredients is red current jelly. Unfortunately my newly purchased glass jar of current jelly met an untimely ending on our brick floor.
So....I found this recipe on Nigella's website. It's called Aromatic Lamb Shank Stew. This is another of those where we'd say, "it was good, but I wouldn't order it again."
I gathered all the ingredients I needed......
Adding a few tablespoons of oil to my beautiful red Le Creuset, I browned the shanks. Afterwards, putting the shanks aside, I added finely chopped onions and 4 garlic cloves (also finely chopped) and fried until soft.
Then add turmeric, ground ginger, red chili pepper, cinnamon and nutmeg. Stir. Now add 3 tablespoons honey, 1 tablespoon soy sauce and 3 tablespoons Marsala.
Now put the shanks back in the pot, add cold water almost to cover them. Put the lid on the pan and simmer for an hour or until tender. After they are tender, add about 4 tablespoons of lentils and cook 20 minutes longer without the lid.
For dessert.....Laquet's Lemon Possett. Are you ready for a taste sensation that melts on your tongue and sweetly dissolves into liquid joy as it slips down your tongue and into your throat?
All you need is lemon, cream and sugar. Seriously.......
Add 5 oz. sugar to 1 pint cream.......
Stir over low heat, bring to rolling simmer and cook to melt sugar. About 3 minutes. Remove from heat and allow to cool.
Take two large lemons, zest and juice only, add to cream mixture and whisk well.
Pour lemon cream mixture into serving glasses and refrigerate for 3 hours. I can tell you, if you don't allow it to cool and gel properly it still tastes good, but it's really amazing if you can wait the three hours!
Thank you Laquet ;-)
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