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Old 01-26-2011, 09:42 PM   #11
schweaty
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Sounds great! I know one meal we're having for dinner next week, thanks!

 
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Old 01-26-2011, 11:05 PM   #12
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Wow, what a great recipe! Very tender and full of flavor, just like you said! I think the best part was soppin up the gravy with a slab of home baked bread!
The left-over gravy is gonna make an awesome base for French Onion Soup as well! Thanks again for the recipe!







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Old 01-27-2011, 04:51 AM   #13
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Thanks for that, I'm hungry again! I am going to try to make this for dinner this weekend. until then I am going to carve off a hunk of bread that I made a few hours ago.
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Old 01-27-2011, 05:02 AM   #14
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I just dug through the freezer and I came across a boneless lamb shank, I might make a substitution!
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Old 01-27-2011, 02:30 PM   #15
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Lamb sounds good. I've never actually cooked lamb before. Let us know how it turns out.

I have a couple more sourdoughs rising myself right now.
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Old 01-28-2011, 12:45 AM   #16
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Wow--those pictures look terrific (and so does your bread, YUM!). Tomorrow I'm making a stew version, and I can hardly wait. (I keep thinking how wonderful the kitchen will smell tomorrow...)

I agree: the meat and veggies were fantastic, but the gravy was so good on bread, that could make a meal in itself.

Azscoob, lamb is a great idea. Lamb is so sweet and subtle, I bet this gravy will really complement it.
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