On Wed, 28 Sep 2005 09:08:28 -0500, Melba's Jammin' It is a forgiving meat for cooks and...
Chanakhi was Lamb
Consider chanakhi, a Georgian lamb stew made in an earthenware pot. It is impossible to go wrong with the recipe, it is...
Lamb is wonderful! Can't believe you're afraid of it :) I first tasted lamb (kabobs) when I went on a date in 1976 at some French place in midtown, Memphis. The server gently suggested I might like it prepared medium-rare. How right he was!
Since then I have prepared lamb loin chops (the shoulder chops are too costly for what little bit you get); and lamb shanks, but never a whole leg of lamb. No need for that much meat here nor the freezer space.
The shanks are great, like big turkey drumsticks, except, well... it's lamb.
3 lb. lamb shanks 2 leeks, finely chopped 1-2 lb. white mushrooms, sliced 1 sweet onion, diced 3 cloves garlic, minced 1 c. vegetable or chicken broth 1-2 c. wine salt & pepper
Saute the lamb shanks in oil with a little onion and garlic thrown in towards the end of browning. Deglaze the pan with wine (your choice, white or light red, but not heavy like port) and cover with chicken or vegetable broth. Toss in the leeks (well washed and chopped, mostly the white part) and add sliced mushrooms at the end. Simmer until tender; season to taste with salt & pepper, and a little dried marjoram.
Lift out the shanks and veggies with a slotted spoon and thicken the sauce with a bit of a cornstarch slurry. Remove meat from shanks and return to the pan. (Reserve the bones for soup later.) Simmer lamb mixture until thickened in the sauce; adjust seasonings to taste.