Measure in the brown sugar, cumin and allspice.
In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. In a fairly large Dutch oven (particularly if you’re making the potluck amount) nestle the pork hock and pour the soaked beans around it. Preheat your oven to 325✯ with your racks near the bottom. Soak the beans in three times as much water for 8 hours or overnight. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you’re making enough for a potluck) to the wet and stickies before it goes in the oven. * If you wanted to make this vegetarian, omit the pork hock. To compensate, he increased the chipotle, and the end result was still fantastic.or at least, we thought so." My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). (making a big batch for a potluck? Use the measurements in brackets and double your fun). I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. It comes from and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. Serve immediately (seen here with polenta and braised kale)."This recipe makes the best baked beans I have ever eaten.period. Gently stir the sauce until the chocolate is incorporated. Let the chocolate melt into the sauce for just a minute or two before stirring or it will separate and become granular. Reduce for about 15-20 minutes, stirring occasionally. When liquid has reduced to about 1.5 cups, remove from heat and add the chocolate. Place sauce over medium high heat and bring to a boil. Discard remaining solids trapped in the mesh. Strain the sauce through a wire mesh and into a medium to small pot. Use a wooden spoon to strain out as much liquid as possible. Tent the shanks with foil and tuck them into the oven to keep warm while you finish the sauce. Ladle 3/4 cup of the broth and pour it over the lamb shanks. Remove the lamb shanks to a casserole dish. Reduce the oven temperature to 200✯. Cover dutch oven and place in oven until shanks are tender, about 2.5 hours. If liquid does not completely cover the lamb shanks, add enough water to until shanks are barely covered. Add the can of diced tomatoes and balsamic vinegar. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Working in batches, gently place shanks in pan and sear shanks on all sides until they are richly browned, about 12 minutes total. When the oil is shimmering and starting to smoke it is hot enough to sear. Heat oil in a large, heavy bottomed skillet or dutch oven set over high heat. Choosy beggars wine skin#
Remove as much of the outer membrane and silver skin as you can from each shank, carving off any truly excessive fat (not that there should be much) while you’re at it. Rinse the shanks under cold water and gently pat them dry. The more I thought about it the more I believed I would really really enjoy these lamb shanks so while shopping for ingredients at Safeway, decided to go all in and double the recipe so Alex and I could have some leftovers for lunch and dinner the next day.īraised Lamb Shanks in a Red Wine Sauce (adapted from Choosy Beggars) I’m usually wary of using chocolate in savory foods, but the blog Alex had sent me proclaimed it was the best thing this person had ever eaten so unless this was the most cruel joke in the history of mankind, the combination couldn’t be too bad. Alex and I both enjoy braised lamb shanks and Alex was particularly intrigued by this recipe which combined lamb shanks with red wine and finished with some chocolate. Still, I like to think that I was able to make the most of any cold weather that came my way.īack in February, it was finally chilly enough for Alex and I to get back to the business of braising. Earlier that week, I sent Alex an e-mail suggesting we make a braised lamb recipe she had found and sent me several weeks back.
I never knew how much I enjoyed snow days until they were taken away from me by global warming. I am not going to lie, I am kind of bitter about the lack of snow and, more importantly, snow days. It’s officially Spring now, but I still can’t get over what a mild winter we had here in D.C.
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