Recipes Included On This Page Lacquered Veal Shank (Jarret de veau laqué extra tendre) Lamb Stew Lamb Tajine with Artichokes Lemony Catfish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lacquered Veal Shank (Jarret de veau laqué extra tendre) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 veal shank approximately 3 pounds (1,5 kg) 1 veal sock 1 leek 1 celery stalk 1 carrot 3 onions -- (1 red and 2 white) 2 garlic buds 1/2 liter white wine -- (2 cups) 2 ounces unsalted butter -- (50 g) Bouquet garni (thyme, laurel, parsley) Olive oil 1 cube chicken broth 1 cube beef broth 1/ Preheat oven to 400 deg. F. (200 C.). Cut veal shank into two pieces. Brown them on all sides for approximately 20 minutes, on medium heat. Reserve. 2/ Cover veal shank with 1 litre water and 1 1/2 litres white wine. Add one white onion cut in two pieces, inserting 1 clove into each of them. Add half the celery, 1/2 carrot and 1/2 leek. Add garlic, 1/2 bouquet garni and one chicken broth cube. Bake on low heat for 1 hour or reduce the liquid until only 10% of it is left. Remove from oven. Filter the juices. The liquid will solidify after a while and you will be able to use it later to spread over the veal shank. 3/ Wrap a string around the veal shank. Add salt and pepper. Brown it with a little olive oil in a deep oven dish. Add the other veggies, diced, as well as the onions, garlic and bouquet garni left. Cook over low heat for a couple of minutes. 4/ Add white wine and let reduce for 2 minutes. Add 2 litres water and one beef cube. Dilute the cube into the water. 5/ Cover and bake for 8 hours at 80c (175 deg. F.) Once cooked, remove the shank from the cooking liquid and place it in an oven-proof dish, with butter. 6/ Brown it on all sides at 200 C (250 deg. F) for approximately 20 minutes. Cut string. Lacquer several times with reduced juices from veal shank juices until the sink is crisp. Cut veal shank into two pieces and serve each piece with part of the bone marrow. My suggestion: Serve with small young turnips or steamed Savoy cabbage. Preparation : 30 minutes Cooking time: 8 hours Resting time: 0 hours Total time: 8 hours Easy Source : (http://www.linternaute.com/femmes/cuisine/recette/ 311058/1141309400/jarret_de_veau_laque_extra_tendre.shtml) Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 13 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 14g Fat (49.2% calories from fat); 18g Protein; 15g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 576mg Sodium. Exchanges: 2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Lamb Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds lamb shoulder -- (800 g) 2 tablespoons all-purpose flour 1 garlic clove -- minced 10 ounces water -- (300 ml) 1/2 cup white wine 1 large ripe tomato Bouquet garni (thyme, bay leaf, parsley) 2 onions 4 small parsnips 4 carrots 1 pound potatoes -- (500 g) [firm potatoes, not the "mashed" type] 1 tablespoon chopped fresh parsley 1 ounce butter Oil 1 teaspoon sugar Salt and pepper Cut the meat into 1 inch-cubes. Blanch the tomato, peel it and mince it. In a heavy pan, on high heat, fry the meat cubes with a little oil. When golden, sprinkle the meat with flour and mix well until lightly brown. Deglaze with the wine, scraping bottom of the pot with a wooden spoon. Add garlic but do not let it brown (it would be bitter). Cover the meat with water. Mix well. Add tomato and bouquet garni, salt and pepper to taste. Cover and cook on low heat for 45 minutes. Peel and chop carrots, turnips and onions. In a heavy pan, add butter and let veggies "melt" in it until translucent. Add 1 teaspoon sugar and mix. The vegetables will caramelize lightly. When done, add them to the pan and cook for another 45 minutes. Then add potatoes (peeled and diced). Cook for another 30 minutes. Scoop fat from the top of the pan. Serve hot. N.B. : I added some white wine, to deglaze but this is optional. Once evaporated, there is no alcohol left. Claudia Prep. and cooking time: 2 hours 30 minutes Source : http://www.arts-culinaires.com/recettes/ragout_agneau.aspx) Translated, adapted and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 17 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 549 Calories; 27g Fat (44.8% calories from fat); 22g Protein; 53g Carbohydrate; 11g Dietary Fiber; 86mg Cholesterol; 145mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Lamb Tajine with Artichokes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lamb meat -- cubed (1 kg) 2 pounds baby artichokes -- (1 kg) 1 pinch saffron 1 pinch cumin 1 garlic clove 2 tablespoons olive oil 1 organic lemon 2 ounces black olives -- (50 g) Salt and pepper Preheat oven to 300 deg. F (150 deg. C.). Peel upper skin of lemon and reserve. Extract lemon juice. Reserve. Slightly oil the interior of your tajine dish. Place meat cubes in a large bowl. Add olive oil, saffron, crushed garlic, cumin, lemon peel (finely sliced), salt and pepper. Mix well. Place the meat in your tajine dish, as well as the artichokes, cut into four pieces. Add 1 tablespoon olive oil and lemon juice. Bake for 2 hours. At this stage, add the olives. Bake for another 20 minutes. Serve hot, with couscous. Prep. time: 15 minutes. Cooking Time: 2 hours 20 minutes. Source : http://www.arts-culinaires.com/recettes_par_produit/agneau.aspx -- La cuisine de Naima Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 14 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 5g Fat (93.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Lemony Catfish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- melted 2 tablespoons fresh lemon juice 1/2 cup Panko 3/4 teaspoon lemon pepper 1/2 teaspoon seafood seasoning salt 1/4 teaspoon dillweed 1 pound catfish fillets 1/2 teaspoon paprika [I used cayenne pepper instead] 1 lemon In a shallow dish combine melted butter and lemon juice; set aside. In another shallow dish, combine Panko, lemon pepper, seasoned salt and dillweed. Rinse catfish and pat dry. Dip the fish first in the butter mixture, then the bread crumbs, turning to coat evening. Place in an ungreased baking dish. Drizzle any remaining butter mixture on top, sprinkle with paprika. Top with thin slices of lemon. Bake at 400F. for 20 minutes or until the fish flakes easily. Serving suggestion: Salad made with romaine, baby spinach, sliced cucumber, sliced sweet onions, seedless grapes cut in half, sliced strawberries and pecan halves. Toss with a mild olive oil and vinegar of your choice. Hallie's Note: For those of you who aren't familiar with Panko it is a sort of coarse flaky breadcrumb made by a special process and usually available in Asian supermarkets. If you can't find it, regular breadcrumbs can usually be used instead although the texture is different. H. Contributed to the FareShare Gazette by Jennie; 19 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 19g Fat (42.9% calories from fat); 40g Protein; 16g Carbohydrate; 1g Dietary Fiber; 163mg Cholesterol; 386mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat.

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