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 ;-)
I'm a lemon nut - that dessert is going to get tried soon. When I was a kid I used to ask for lemon meringue pie, no meringue for my birthday...no cake for me :)
ReplyDeleteso why wouldn't you have the lamb again? it sounds gorgeous to me. I love lamb and everything in the recipe. What was lacking for you?
ReplyDeleteI think I'm going to ask my mom to buy some shanks right now, as she is out running an errand at the grocery store! You've wet my appetite.
I have to remember to buy lamb more often, it really does make for a special meal.
ReplyDeleteSo sorry about the untimely demise of your jelly!
That lemon dessert looks so tasty too!
I need to see if my grocery store has lamb shanks. I found a Martha Steward recipe that I'd like to try. Perfect for the cooler weather that we're having.
ReplyDeleteI can't do lamb, I just can't do it!
ReplyDeleteLemon Posset on the other hand, I can totally do! Looks yummy!
I love lamb shanks...too bad they weren't a "make again"...but at least you can say you tried them...good choice! And the dessert... Drool!! :P"""""
ReplyDeletesorry...I didn't read your post closely enough...I'm really sick actually and my brain is fried.
ReplyDeleteBUT...I did get mom to buy the shank...(I wanted shankS but she bought me one large one!)
I made it in diced tomatoes with wine and rosemary...totally delish...I'm not blogging it because I felt to lousy which is a bummer, but no pics or anything...
on top of polenta..mom as sous chef...my new way to cook generally involves telling others what to do! I still make up the recipes.
thanks for the inspiration...I had a delightful dinner because of you!
I hate it when I make something that isn't all that great. Sucks you lost your jelly on the floor! That recipe might have been better. The lemon possett sound great, though!
ReplyDeleteBy the way everyone - use heavy cream! I used heavy cream the first time...perfection. Last time I used cream...but it wasn't the really heavy sort and it hasn't gelled the same way. Still wonderfully delicious.
ReplyDeleteCathy - when is your birthday? :-)
Monica - I am a fan of lamb but it was the sticky cinnamon that didn't thrill me. I have had lamb a number of ways but this one wasn't a fav.
Natashya - I also had to toss out my carrier bag..the glass was embedded...such a bummer.
Go for it Janel!
WC - I know you aren't a lamb fan....still...the possett you'd love.
Girlichef - we have to try new stuff to see what stays on the fav list, right? Hope you are feeling better.
Shelly - thank you, it was a drag to clean up the glass...and lost my canvas carrier too :-(
That does sound like a dessert that will keep one happy.
ReplyDeleteI am so glad you enjoyed the possett. On Professional Masterchef this week one of the lads made pink grapefruit possett with cardamom biscuits .... YUMMY! I'm doing that soon :o)
ReplyDeleteI am a shank fan--so it looks lovely to me. I have a lemon posset recipe from Jill Dupleix that I love--nothing like creamy lemon pudding. Yum!
ReplyDeleteI love the sounds of your lemony dessert. I've seen it here and there and now I really need to make it:D Sorry to hear about your lamb shanks. I have only made them once and wasn't too crazy about them.
ReplyDelete