Monday, December 8, 2008

Lamb Shanks Braised w/ Oranges & Green Olives


Assorted Cheese Plate
Crostini with goat cheese, fig preserve & proscuitto

Lamb Shank Braised with Oranges and Green Olives
served with
Chipolte Sweet Potato Puree
Garlic Mashed Potatoes
Shaved Brussel Sprouts w/Bacon & Pinenuts

Damn near the entire dessert case from Pix Patisserie

Shaved Brussel Sprouts w/ Bacon & Pinenuts


Catherine Wilkinson said...

Norm, glad to visit your blog...I've been on long hiatus, just getting back to my own blog and my favorites! Hey..this is timely! I just won 6, (yes, 6) boneless legs of lambs! This recipe can be adapted to leg, no?
Any suggestions?

Norm Schoen said...

Hi Catherine,
Yes, you can braise a whole leg of lamb, but for my money I would roast them. Cook on a grill or in the oven-120 degrees internal temperature then let rest for 20 mins..good eats!

Heather said...

That was a shitload of dessert. I really wish I had a few pieces of it in front of me right now.