Anyone for Lamb Shanks?
dandyrandylou
6 years ago
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chloebud
6 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agoRelated Discussions
Does anyone like Lambs Ears?
Comments (30)As previously mentioned, the cultivar 'Helen Von Stein' (also known as 'Big Ears') rarely flowers and has no issues with humidity. I planted a small start in a tiny garden (around 4' by 6') back in 2001. Since then, it has flowered once, never been divided, has increased but not excessively (my dianthus has spread much more agressively) and has never needed or received any special care. I am finally going to dig some up this fall to cut it back a bit. I find it especially lovely with blue-purple flowered plants. Here it is in May 2005: And here is the same garden in May 2011. You can see that the plant has grown, but not to any crazy extent. Here is a close up of the plant from 2011: The garden contains amended clay. Bottom line is, as with many plants, many factors go into whether it's going to be well behaved or not....See MoreBraised lamb shanks
Comments (5)I made this one a few years ago for my Passover crowd (in Lori316's stoneware that she sent me in a swap, ah, memories). DS #2 demanded it again! I used lamb shanks instead of chops. Lamb Chops with Dried Cherries and Port Bon Appétit : April 2008 Bon Appétit Test Kitchen Yield: Makes 2 servings 2 teaspoons olive oil 4 4-to 5-ounce loin lamb chops 1/3 cup chopped shallots 3/4 cup ruby Port 1/2 cup low-salt chicken broth 1/2 cup dried tart cherries 3 tablespoons cherry jam 1 tablespoon balsamic vinegar 1/2 teaspoon ground cardamom Chopped fresh mint or parsley Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint. Here is a link that might be useful: Epicurious recipe...See MoreLamb Biryani - An Indian way of cooking Lamb
Comments (9)Jimtex, it appears your wish has been heard. Sankum HAS been posting regularly; check out the link. Welcome to the forum, Sankum! So tell us about yourself a little. I'm finding, mostly on the Recipe Exchange, that what was always assumed to be spam type posts sometimes turn out to be interesting bloggers. Annie, I hereby nominate you (assuming you are at work) to test out all the questionable links to save our computers from risk! Recipe looks good, I would leave out the yogurt (kosher issues for us) and the green chilis. Interesting method of layering the rice and cooked meat to finish off the dish. I'm making port/pomegranate braised lamb shanks tomorrow night (requested repeat from DS #2, thud) but I love Persian/Indian so this may make it on next week's menu. Plus I found a good source of lamb in my neighborhood, w00t! Here is a link that might be useful: Sankum's posts...See More3-Side Wood Box to cover glue lamb, Anyone done this?
Comments (8)I am not sure what a glue lamb is but I think you are referring to engineered wood, GluLam? Thisyou want to cover it with a faux beam? Being in the mid-west, I don't see a lot of alder, but I do know it can be prone to blotching. Make sure you or your contractor runs some sample boards with your intended stain color and finish before committing to the project. You might want to stay away from Minwax pigmented stains....See Morechloebud
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6 years agolast modified: 6 years ago
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