dark days #11: lamb shanks with root veg

Making stew or a very saucy pot roast is the easiest thing in the world.  You brown a couple pounds of meat with an onion, add enough liquid (wine, stock, crushed tomatoes) and a bay leaf or thyme and garlic if you have them, a few grinds of pepper, and then bake on 325 degrees for a few hours.  When the meat is getting tender, after a couple of hours, add salt and a couple of cups of root vegetables.  Before serving, skim off the fat that you see pooled on top in the picture.

It’s so easy, I put one together before I left for my conference this weekend.  This means this week’s Dark Days eating local challenge is not really something I ate, but I consider my husband a good proxy.

We had some lovely local lamb shanks in the freezer, and some not so lovely, gently wrinkling root vegetables in the crisper from a *mumble* ago.  I peeled up the turnip, rutabaga, and parsnip, and added them after the shanks had cooked.  The sauce was made from leftover duck fat/lard from my confit making, a cup of local merlot, and homemade local beef stock (also in the freezer), and a cup of my home-canned tomatoes.  I added thyme that I had dried last summer and frozen bay leaves from my garden, both because I was too lazy to go outside and pick fresh.

If I had been here, I would have made some local polenta to go with, but my husband just ate it plain in his bachelor quarters.  And there are leftovers for tomorrow!

2 thoughts on “dark days #11: lamb shanks with root veg

  1. Gary Rondeau 2 February 2010 / 7:11 pm

    Check out my blog, squashpractice.wordpress.com for some fun observations about gardening in the Willamette Valley! Recently, some other things were biting back besides the salad…

    Like

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