Subj : Re: Shanks
To : Dale Shipp
From : Dave Drum
Date : Tue Jul 04 2023 05:53:04
-=> Dale Shipp wrote to Ruth Haffly <=-
RH> Could be that's why your dad had nuttin' to do with mutton. (G) The
RH> last night on board ship on our last cruise one of the offerings for
RH> dinner was a balsamic glazed (forget what else went into it) lamb
RH> shank. It sounded good so we both ordered it. When they came out, I
RH> took one bite and sent it back--could be because I was coming down with
RH> the bronchitis that it just didn't taste right to me. OTOH, Steve
RH> enjoyed his. I got a shrimp stir fry instead.
DS> I have had both pork shank and lamb shank. The pork was at a
DS> restaurant called Macoroni Grill, which unfortunately closed up 5-10
DS> years ago. The building was torn down and another restaurant put in its
DS> place. The lamb was at a Greek restaurant not to far from where we are
DS> now. That place is very good. First time we went there we could not
DS> understand the conversation one table over. It was Greek to us:-}}
Beef/veal shanks are pretty common as well. The dead Macaroni Grill must
have been a franchise since Macaroni Grill is still a going concern,
headquartered in Denver, Colorado.
I wish there was a decent Greek restaurant near me. I have got the Star
66 at the local truck stop where the owners are Macedonian and do Greek
dishes occasionally. And Sweet Basil has a few Greek things on their menu
but mostly middle American restaurant fare. But no place I can get some
moussaka or avgolemono soup on a regular basis.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Abraham Conlon's Caldo Verde w/Beef Shank & Sausage
Categories: Beef, Potatoes, Vegetables, Greens, Stews
Yield: 8 Servings
2 tb Extra-virgin olive oil
1 lb Meaty beef shank
Salt & black pepper
1 md Spanish onion; halved, thin
- sliced
1 Bay leaf
2 tb Minced garlic
1/4 ts Crushed red pepper
1 qt Chicken stock
1/2 c Dried kidney beans; soaked
- overnight, drained
1 lb Yukon Gold potatoes; peeled,
- in 1" pieces
1 lb Kale or collard greens;
- stemmed, leaves chopped
1/2 lb Linguica or Spanish chorizo;
- sliced 1/4"
2 tb Sherry vinegar; more for
- serving
In a large pot, heat the olive oil. Season the beef
shank with salt and black pepper and add it to the pot.
Cook over moderately high heat, turning, until browned
all over, about 8 minutes. Transfer to a plate. Add the
onion, bay leaf and a generous pinch each of salt and
black pepper to the pot and cook, stirring occasionally,
until the onion is softened, about 5 minutes. Add the
garlic and crushed red pepper and cook, stirring, until
fragrant, about 2 minutes. Add the stock, beans and 2
cups of water and bring to a boil. Return the beef shank
to the pot. Cover and cook over moderately low heat
until the beef and beans are tender, about 2 hours and
30 minutes.
Add the potatoes to the pot and simmer uncovered,
stirring occasionally, until tender, about 30 minutes.
Using tongs, transfer the beef shank to a plate. Add the
kale to the pot and cook, stirring occasionally, until
wilted, about 10 minutes. Pick out and discard the bay
leaf.
Using 2 forks, shred the beef into bite-size pieces.
Discard the bone and any gristle. Add the beef and
sausage to the pot and simmer for 5 minutes. Stir in
the 2 tablespoons of vinegar and season with salt and
black pepper.
Ladle into bowls and serve, passing more vinegar at
the table.
MAKE AHEAD: The soup can be refrigerated for up
to 3 days.
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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