Edcculus
Well-Known Member
I finally got around to listening to The Homebrewed Chef on The Brewing Network. I really dig the show. I love to cook, and this podcast mixes elements of cooking, brewing and pairing at a pretty high level.
Just wanted to share one of the recipes I made from the extra content on the show.
Grand Cru Braised Lamb Shanks
Served with Dried Fig & Winter Spice Sauce over Potato Parsnip Puree
Man, was this freaking delicious! The lamb was absolutely perfect. I opted to braise in my LeCruset enameled cast iron in the oven at around 300 instead of the crock pot. To finish, I chopped up some dill and sprinkled it over which added a fun element to the dish.
The Potato Parsnip puree goes great with the Lamb. I don't have a ricer, so I sent it through the sausage grinder attachment on my Kitchen Aid. It worked OK, but next time I'd just hit it with my emulsion blender.
The meal went great with Chimay Blue and Ommegang Abbey Ale (which I bought because its a few bucks cheaper than Chimay)
Just wanted to share one of the recipes I made from the extra content on the show.
Grand Cru Braised Lamb Shanks
Served with Dried Fig & Winter Spice Sauce over Potato Parsnip Puree
Man, was this freaking delicious! The lamb was absolutely perfect. I opted to braise in my LeCruset enameled cast iron in the oven at around 300 instead of the crock pot. To finish, I chopped up some dill and sprinkled it over which added a fun element to the dish.
The Potato Parsnip puree goes great with the Lamb. I don't have a ricer, so I sent it through the sausage grinder attachment on my Kitchen Aid. It worked OK, but next time I'd just hit it with my emulsion blender.
The meal went great with Chimay Blue and Ommegang Abbey Ale (which I bought because its a few bucks cheaper than Chimay)