Lamb shank and mashed potatoes.
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My issue is I can’t microwave well with them
I use smaller plates for that.
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Local food bank type thing.
My food bank just gave me Big Daddy’s Beef Stick
Now with 51 percent beef!
I do not recommend Big Daddy’s Meat Products. Made for institutions.
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More than lacking.
At least you’re honest with yourself.
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What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
I bet that cosmic horror was delicious
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What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
I think you have a chunk error in your mashed potatoes
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I think you have a chunk error in your mashed potatoes
Helps me find caves
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What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
When ‘having a lamb shank’ isn’t rhyming slang for once.
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What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
Potatoes look very good. The onion gravy doesn’t look too bad. Lamb is tough to get it just right. Looks like a pretty good supper to me. Glad you shared
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What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
GRAVY TRENCH
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What do you do when you get handed free Yukon potatoes and lamb shoulder shank? You buy a bottle of red wine and spend three hours braising.
I used a recipe from Allrecipes and would not recommend it. It lacked the depth and color this should have had. Still good but definitely would have failed in a cooking school.
Cost per person: $2, mostly cheap wine and onion, a little for homemade beef stock I canned a while back. Can you order it anywhere? Yes Cost per person if you paid for everything: $17
Next time try browning the shanks really well first and maybe add some tomato paste that you cook down for a few minutes before deglazing with the wine - it’ll give you that deep color and umami your missing.
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Next time try browning the shanks really well first and maybe add some tomato paste that you cook down for a few minutes before deglazing with the wine - it’ll give you that deep color and umami your missing.
They were browned very nicely first. The appearance just didn’t survive the braise. there was definitely a lack of tomato paste.
