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Simple Joyful Food

Eat happily

beef

Braising lamb shanks is not difficult.

February 6, 2013 Leave a Comment
You have to wonder why lamb shanks are not cooked more often by home cooks or why this succulent dish doesn’t make it to a fine restaurant dinner menu.

It can’t be because it is difficult to make.  It is so simple and failproof.

It can’t be because it isn’t pleasing to the eyes. It’s gorgeous and a sight to behold.

nwafoodie lamb shanks braised easy not difficult

 It can’t be because the taste is unappealing.  It has more depth and flavor than a filet mignon.

It can’t be because it is a gamble to serve guests who are turned off by meat with a bone.  Debone it and you have a dainty fare.

nwafoodie braised lamb shanks deboned easy not difficult

 So what is it?  Why aren’t we making lamb shanks more often?

Perhaps you don’t know what it is.  Lamb shanks are part of the leg bone and part of the round shoulder bone. It is covered by a thin layer of fat and a thin, paperlike covering.

nwafoodie what does lamb shank look like

Perhaps you don’t know how to prepare it. Don’t feel bad because I did not either.  I guessed braising them – since that paperlike covering is so tough and there is a bone in it, after all.  Bones just beg to be braised.  From there I wasn’t exactly sure what came next… so I googled it.  I quickly dismissed all the “corporate” recipe sites like the food network.  I wanted to learn how to make my first lamb shank from a real person.  Someone who has a love for the shank.  Someone with a story.  I found it from a blogger whose only profile information says he is a “retired American, ex-business man now living in rural France.” Perfect.  I highly recommend his recipe version of lamb shanks for your first venture.

Perhaps you don’t know where to buy a lamb shank.  Fair enough.  It is not like Walmart carries it.  Or Fresh Market. Sometimes, in a blue moon, Allens Market in Bella Vista has them.  You can always ask your local butcher but better yet… find a local lamb farm in your area.  In Northwest Arkansas, we are lucky to have Olive Ewe Lamb Farm in Lowell.  In October 2011 I purchased some meat from them and blogged about the farm. They have butchered lamb ready for purchase and spring lambs are just around the corner.

Easy peasy.

Braising lamb shanks is a conversation piece.  It is hearty yet delicate.  It has the wow factor.  Best of all, it is so completely doable, whether you are a novice cook or a seasoned chef.  In fact, I challenge you to braise lamb shanks before the winter is over.  I’ll even give you until springtime.  I want a full report and yes, photos, please!

Happy braising!

Lyndi

Eat well, my friends. Eat well.

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hello + welcome

author image of thejoyofeatingwell blogWell hello! Thanks for stopping by. I’m Lyndi Fultz and I have a passion for simplicity.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

Want to start eating happily? Join me as I encourage kitchen joy by focusing on simplicity.

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Encourager of eating happily @simplejoyfulfood // local eats @nwafoodie

Lyndi Fultz
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The stars of this healthy salad are the hearty veggies: sweet potatoes and radishes. You’re going to roast them first. That’s right, roast!
A healthy salad is wholesome. Substantial. Strong A healthy salad is wholesome. Substantial. Strong enough to sail on its own, yet perfectly willing to tag along with the main course. In fact, I think you’ll love serving this salad whenever you may have someone at the dinner table that is drawn to more-veggies and less-meat.⁠
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It’s pretty isn’t it?
Savoring.⁠ Not rushed. ⁠ Not complicated. ⁠ Savoring.⁠
Not rushed. ⁠
Not complicated. ⁠
Special. ⁠
Eating happily is in the moments of a meal.⁠
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Do I do this with every meal moment? I don't, yet I'm trying. And, when I do... it IS really special. Not special like, oooo look at this perfectly grilled filet with candles and fresh flowers. Instead, it's more like, hey - look at this moment we're enjoying  together or alone. It's about savoring, keeping it simple, and really focusing on the moment.⁠
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I recently traveled and someone commented that they could never have me over because they would be embarrassed to cook for me because they don’t cook fancy. That made me sad and I was quick to say how much I focus on the simple things, the simple foods. The ones that aren't fancy! Honestly, mostly my food may look complicated but that's just styling. If you look at my pictures on my IG profile - or recipes on my blog - they're simple. Simple ingredients. Pecans. Beans. Fish. Martinis. :)⁠
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If you ever need encouragement that you're on the right track by slowing down to savor, I'm here for you.
Oh hi! Want to know what makes me cheerful?⁠ ⁠ Oh hi! Want to know what makes me cheerful?⁠
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A well-stocked pantry, that's what.⁠
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I find that keeping a lean and purposeful pantry makes me breathe easier AND - ironically - makes me more creative in the kitchen. Have you ever felt that way?⁠
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I am curious to know what are the top ingredients that you like to keep stocked in your pantry. 
⁠
I'll start:⁠
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1) nuts for snacks⁠
2) canned diced tomatoes (for soup)⁠
3) small yellow potatoes⁠
4) spices⁠
5) pre-made sauces (for last minute assistance)⁠
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Your turn!
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inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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