a recipe

[redbird]

mactavish asked for tomatoless recipes, so I wrote this one up. filkerdave and my other friends who keep kosher will note that this requires no adjustments to be kosher, so long as you trust your ingredients.

The lamb shanks I made a couple of nights ago are tomatoless. It's in the Fannie Farmer cookbook, but describing from memory:

• one lamb shank per person


• 2 tablespoons flour (enough to lightly cover the pieces of meat)


• juice and (grated) rind of two large lemons


• shortening


• 1/4 cup water


• salt, pepper, and a bay leaf


• carrots


• several small onions, or middle-sized ones cut into chunks

Use a Dutch oven or similar pot.

Heat the shortening in the pot. Dust each shank with flour, lightly.

Brown the shanks, one at a time; take the browned ones out and keep them on a plate.

Remove all but 1 tablespoon of fat from the pot after you've browned the meat. Put the shanks back in the pot, along with the lemon rind, lemon juice, water, bay leaf, salt and pepper.

Simmer, covered, on a low light for between 90 minutes and two hours. Forty minutes before it's done, add the carrots and onions.

Serve with some of the cooking liquid. Rice goes well with this, or if you don't want to take the trouble, good bread that you can dunk in the gravy. (I used challah last time.)

Comments

[eleanor.livejournal.com]

Yum!

[purpletigron.livejournal.com]

I'm very interested in different diets, as in 'ways of eating', and tomatoless food is particularly interesting whilst I am suffering from heartburn (they are rather acid), and interested in early medieval cooking (they were still confined to the Americas at that point).

Questions regarding kosher:

If the anonymous shortening was my most common one, butter, this would cease to be kosher?

Is there a good online source for interested non-Jewish cooks about kosher... oh, and comparisons with halal?

[redbird]

Yes, butter would make it treyf (non-kosher). I used Crisco, which is all-vegetable, because we had it handy; you could use margarine or a neutral-flavored vegetable oil. I wouldn't use butter in this one, much as I like it in general (I don't keep kosher, not even remotely, but I know how to play).

There are probably lots of online sources, but I don't know one offhand.

[purpletigron.livejournal.com]

www.koshercooking.com looks like a good place to start :-)