PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
      Title: Jarrets d'Agneau a la Grecque
 Categories: Main dish, Lamb, Masterchefs, New york, Am
      Yield: 4 Servings
 
      4    Lamb, shanks
      3    Garlic, cloves, slivered
           Salt (to taste)
           Pepper (to taste)
      2 md Onions, sliced
    3/4 c  Oil, olive, extra virgin
    1/2 ts Oregano, dried
      1 pn Cinnamon (opt)
    3/4 c  Wine, white, dry
      2 c  Stock, chicken **
      1 lb Tomatoes, italian, plum,
           -- seeded, coarsely chopped
           -- OR
      2 c  Tomatoes, italian, plum,
           -- canned, with liquid,
           -- coarsely crushed
      1 c  Orzo (rice shaped pasta)
    1/2 c  Cheese, kefalotiri, freshly
           -- grated OR
    1/2 c  Cheese, Parmesan, grated
 
       ** See other recipe for Chicken Stock.
  
       Preheat oven to 400 F.
  
  Using a sharp paring knife, remove as much of the fat, sinew and
  translucent membrane as possible from the lamb shanks.
  Insert garlic slivers into shanks, either by finding natural
  divisions in the meat or by cutting small incisions.  
  Salt and pepper generously.  
  Arrange lamb shanks in roasting pan, strew on onion slices, and
  drizzle olive oil over all.  
  Roast in the oven for 25 minutes.  
  Remove the pan from the oven and sprinkle the lamb with oregano,
  and cinnamon then spoon tomatoes onto the lamb, mounding up the
  tomatoes on each shank.  
  Pour the white wine around the meat and return the pan to the
  oven. Roast for an additional 45 minutes.  
  Remove lamb shanks from the pan and set aside.  
  Add chicken stock to the pan, stirring.
  Stir in the orzo.
  Arrange the shanks on top of the orzo and baste them with some
  of the stock.
  Return the pan to the oven.  Cook until pasta is just tender and
  nearly all of the liquid has been absorbed (about 15 minutes).
  Remove from the oven, cover pan tightly with aluminum foil, and
  let stand about 5 minutes.
  Serve hot with grated cheese.
  
       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:  Andree Abramoff, Andree's Mediterranean Restaurant, New
  York 


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional