Precooked lamb shanks from Costco
6 years ago
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- 6 years ago
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Lamb
Comments (32)My mom cooked lamb often, when the price was right, when we were growing up. Many of my parent's contemporaries wouldn't touch it, as they grew up during the depression, when they were more likely to get old mutton than spring lamb. Now, I have in-laws (well, sort of "shirt-tail" relatives), originally from the Philipines who won't do lamb. Some of them won't eat beef much either - theirs is strictly a chicken/pork culture. The availability of local lamb varies here, but right now we can get it. Costco always has quality Australian or NZ lamb. We grill loin chops outside, weather permitting, or braise leg, shoulder, or shanks using the "Gigot a sept heures" recipe that has been posted on this forum often. Many thanks to whoever that OP is....See MoreCostco's Osso Bucco
Comments (11)If you have a pressure cooker, it's downright easy to make. The hardest part is finding a market that has veal shanks. This recipe for Osso Buco is from Lorna SassâÂÂs Cooking Under Pressure. I have made Osso Buco both as a slow braise (traditional), and made it in the pressure cooker. I actually prefer the pressure cooker version. Even if youâÂÂre only cooking for two and using just two veal shanks, donâÂÂt halve the remaining ingredients; the sauce is wonderful by itself, and any leftover sauce will make a great pasta sauce for the next day. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donâÂÂt care for it; some authorities, such as Marcella Hazan, donâÂÂt use it. Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4 4 veal shanks, about 10 oz each 2 tablespoons all purpose flour 3 tablespoons olive oil, divided 1 large onion, coarsely chopped ý cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion 2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly ý pound mushrooms, thinly sliced One 14 oz can tomatoes, coarsely chopped, including juice 1 teaspoon dried basil 1 teaspoon dried oregano ü teaspoon grated nutmeg (optional) ý teaspoon salt, or to taste (less if using canned bullion) Freshly ground black pepper to taste Gremolata: (optional) 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest ý cup finely minced fresh parsley Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape. Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Note: if using smaller shanks, check for doneness after 15 minutes of high pressure....See MoreCostco Rotisserie Chickens
Comments (79)@Andie I too do not understand what your problem is, I rarely if ever chime in on this community but this blatant miss quoting of @Zalco's comment is frankly absurd. You made a mistake and this weird method of trying to covering it up is making you look like a complete lier and add to that you are even dragging in and insulting other members of this community which is again, absurd. You are clearly the one who misunderstood and led @Zalco on a wild goose chase trying to find what they did wrong. I personally think you should apologize. but more likely you will either, ignore the situation or, hit that flag button which for some reason removes comments immediately unlike on other websites such as Discord, or Reddit....See MoreFun with ... LAMB
Comments (12)Carol, we love lamb, too. I usually buy it at Sam's Club or Costco. They always seem to at least have boneless lamb leg. Just thinking of another recipe I got from Jeff Smith (Frugal Gourmet) long ago. Remember him? This lamb stew is so tasty. I've tweaked the recipe a bit over the years. I like to use boneless lamb leg for this, but shoulder is also good. You might need to cook it a little longer. Lamb and Artichoke Stew 4 T. butter 2 pounds boneless lamb, cubed 1 medium onion, chopped 2-3 garlic cloves, chopped Generous 1/4 cup chopped fresh Italian parsley 2 T. tomato paste 1 cup dry white wine or chicken stock, or half wine/half stock (I use a Pinot Grigio) 2 14-oz. cans artichoke hearts in brine/water, drained (not marinated in oil) 1/2 tsp. dried dill 3 T. lemon juice Melt butter in large pot. Add lamb and saute until lightly browned. Remove the meat. In same pot, saute onions along with garlic and parsley. Return meat to pot. Add salt, pepper, tomato paste and wine (or stock). Simmer, covered, for about an hour or until lamb is very tender. You might need to add a little more stock, depending on cooking time. Add artichokes, dill and lemon juice. Simmer for about another 20 minutes. Taste for seasoning. Serve over rice or pilaf....See More- 6 years agolast modified: 6 years ago
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