Archive for August 17th, 2007


Braised Lamb Shankin’

Summer is not usually the time when one thinks of heavy for dinner entree’s. That said, there’s something immensely satisfying about braised meat dishes, even at the end of long, hot summer day. In my opinion, lamb does not get nearly enough play, so…

Braised Lamb Shanks


6 Lamb shanks
3 Tbsp of really good olive oil
2 Sweet onions, coarsely chopped (go for Texas or Georgia sweets)
3 Large carrots, sliced
10 Garlic cloves, minced (make it 15 or 20…)
1 28oz can of whole tomatoes
1 Bottle of tasty red wine (go for some Shiraz or a Zinfandel)
2ΒΌ Cups of broth (chicken, beef, veal, whatever…)
5 Tsp of fresh rosemary, chopped
1 Tsp of fresh thyme, chopped
1 Tsp of dried herbs de Provence
Coarse salt, to taste
Ground Pepper, to taste


Brown the lamb shanks in the olive oil in a large, heavy pot. Don’t crowd the lamb! Working in batches is perfectly acceptable. Set the browned lamb aside. Add the onions, carrots, and garlic to the pot until the onions just start to brown. Dump in the tomatoes (don’t drain), the wine, the broth, and all of the seasonings, save for the salt and pepper. Let the mixture come up to a boil and add the lamb. Reduce the heat to medium low. Cook for two-ish hours until the meat is tender. Take the lamb out of the pot again (be careful because it’s hot!). Increase the heat in the pot to a boil. Back off the heat just a bit and reduce by a third to half. Put the lamb back (well traveled, eh?), season with salt and pepper.

Serve to hungry family. Make sure that the sauce gets all over everything… veggies, tablecloth, clothes, etc.


Dean Dean The Weather Machine

It’s a category 2 hurricane right now. Oh look… Houston is likely to be on the dirty side of landfall. Joy.

8/19 Update:
Dean is now a category 4 storm and shows every indication of turning into a category 5 monster. The good news for me is that the storm appears to have started turning a bit southward, so Houston may escape the brunt. That said, the Caribbean is getting slammed and Jamaica is in the process of being freight-trained.