Thursday, April 13, 2006
Dinner at Home
Braised Lamb Shanks with Green Beans and Turnips
I tend to become impatient with braising and turn up the heat for the last half hour or so, but these were still quite good.
-2 lamb shanks
-2 large turnips, peeled and roughly chopped
-2 cups green beans
-3 sprigs rosemary
-1 head garlic, peeled
-2 cans chicken broth
-2 tb olive oil
-salt and pepper to taste
Preheat oven to 350. Rub the shanks with olive oil, salt and pepper. Remove rosemary leaves from stems and set aside. Pour the chicken broth into a 9x11 dish. Put the peeled garlic cloves, the rosemary leaves and the shanks in the baking dish and cover tightly with foil. Bake for 1 hour 15 minutes. Add the turnips and bake for another 45 minutes, covered. Add the green beans and bake uncovered for another 15 minutes or so, until lamb is tender and develops a nice brown crust.
-2 large turnips, peeled and roughly chopped
-2 cups green beans
-3 sprigs rosemary
-1 head garlic, peeled
-2 cans chicken broth
-2 tb olive oil
-salt and pepper to taste
Preheat oven to 350. Rub the shanks with olive oil, salt and pepper. Remove rosemary leaves from stems and set aside. Pour the chicken broth into a 9x11 dish. Put the peeled garlic cloves, the rosemary leaves and the shanks in the baking dish and cover tightly with foil. Bake for 1 hour 15 minutes. Add the turnips and bake for another 45 minutes, covered. Add the green beans and bake uncovered for another 15 minutes or so, until lamb is tender and develops a nice brown crust.
Strawberries with Freshly Whipped Cream
# posted by Giao and Alexis @ 7:25 PM 
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
