Subject: Swaggie's Lamb Shanks
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 21:36:43 EDT
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F O O D F U N N Y
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Thanks to reader Bob Lindberg for yet another variation on this
familiar theme:
The psychiatrist was interviewing a first-time patient. "You say
you're here," he inquired, "because your family is worried about your
love of pancakes?"
"That's correct," muttered the patient. "I love pancakes."
"But that's perfectly normal," replied the doctor. "I love pancakes,
too."
"You DO?" exclaimed the man. "You must come visit me - I have a
whole attic full!
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T O D A Y ' S R E C I P E
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Thanks to Australian reader Bruce Camiller not only for this delicious
recipe, but for the enlightening commentary as well.
A swaggie (swagman) is someone who carries a swag (all his worldly
possessions) on his back and roams around the country on foot, living
off his earnings, doing odd jobs here and there, and from gifts of
money and food. This inexpensive cut of lamb is one a swaggie might
be given and is a real treat when cooked this way and served sitting
around a campfire under the stars in the Australian bush. It is more
likely, though, that a swaggie would use beer rather than wine. This
dish can be made at home using a heavy pot and finished on the
barbecue or under a hot griller (broiler), but I know it tastes better
when cooked in a camp oven (a heavy cast iron pot with a lid) over an
open fire and then finished, clamped in a grill (broil) rack, over the
coals until the outsides are crisp and golden. You will need to begin
making this dish two days ahead of serving.
Swaggie's Lamb Shanks
6 lamb shanks
1 carrot, peeled and sliced
1 onion, diced
1 celery stalk, diced
3 fresh parsley sprigs
3 fresh thyme sprigs
1 head of garlic, cut in half across the cloves
1 piece of ginger root (2 in, 5 cm) long, peeled and sliced
6 peppercorns
1/2 cup (125 ml) peanut oil (any oil will substitute)
1 bottle of red wine
Arrange the shanks in a large, shallow baking dish. Scatter the
vegetables, herbs, garlic, ginger root and peppercorns over the top.
Pour in the oil and the wine. Turn the shanks over in the marinade to
coat evenly. Cover and refrigerate overnight.
Position a rack in the center of the oven and preheat the oven to 350
F (180 C). Transfer the shanks to a heavy pot with a lid and pour the
marinade evenly over the top. Cover and cook in the center of the
oven until fork tender, about 2 hours. During cooking, turn the
shanks over from time to time. Remove from the oven and let cool,
then refrigerate overnight in the marinade.
Drain the shanks over a pot, catching the marinade. Place the
marinade over medium-high heat and cook until reduced to a good
coating consistency. Arrange the shanks on a griller (broiler) tray
and slip under the griller (broiler) Grill (broil) until glazed and
crisp, about 5 minutes, then turn and grill until glazed and crisp on
the second side and heated through, 2-3 minutes longer. Serve the
shanks at once with the reduced sauce spooned around them. Serves 6.
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