Re: Update (Lamb Shanks Recipe)

[Guest guest]

Thanks Karlene,

The Shanks recipe sounds really easy. Can't wait to try it. Tonight

we are off to a dinner party with some friends. This is one I dread

as you just don't know what 's on the menu and can't choose like in

a restaurant. Anyway, my friend does know I have a band and I'm

sure I'll be safe. (but you just don't know).

I thought I would be the only crazy one up at this early hour.

Anyway lovely to meet you if I can say that via email. I love NZ and

went on holiday there to the North Is. Best part was spending a week

sailing for the first time and got the bug but it's expensive.

cheers

Gail

Height: 172 cm (5' 8 " )

Weight then: 136 kg (300 lbs)

Weight now: 99 kg (218 lbs)

Total lost: 37 kg (81.4 lbs.)

Fill: 2.0 ml

Surgeon: Prof O'Brien - Melbourne, Australia

Date my new life began: Nov 16, 98.

Re: Update (Lamb Shanks Recipe)

>

> Karlene

> And if I can find the time I will definitely try the Fish Fillets with

> parmesan Lemon Crumb Crust. I would love your recipe for " lamb

> shanks " . It's my DH favourite and if it's cooked moistly then it

> would be easily eaten by banders. Looking forward to it.

> ---

>

> Hi Gail,

>

> I hope you get a chance to try the Lemon Parmesan Crusted fish - it

> really is yummy.

>

> And ... speaking of yummy ... here is a recipe for Lamb Shanks from

> Tony Astle who owns a very upmarket restaurant located in Parnell,

> New Zealand called Antoines. I think this was a favorite on his menu

> for years!?

>

> Enjoy!

>

> Karlene

> NZer currently living in TAMPA, FLORIDA

>

> Post-op: Surgery with Schroeder, NZ, 25 August 1999

> Vital Statistics: 32, Married, 6'0 "

> Weight: Starting 149kgs, Current 100kgs, Lost 49kgs

>

> Visit my profile on the New Zealand Lapband Support Group Website

> (http://www.geocities.com/lapbander/karlene.htm)

>

>

> *****

> Braised Lamb Shanks

> *****

>

> 4 large Lamb Shanks

> Salt and Fresh Pepper

> 100g Butter

> 50g Flour

> 2 Onions (Finely Chopped)

> 2 Carrots (Finely Diced)

> 1 litre Good Quality Red Wine

> 1 litre Beef Stock

> 1.5 Tbsp Tomato Paste

> 2 cloves Garlic (Finely Chopped)

> 2 Bay Leaves

> Fresh Thyme

>

> Trim shanks and season with salt and pepper. Roast in 200 degrees

> Celsius oven until brown all over (30-40 mins). Drain any fat and

> set aside.

>

> Melt butter in heavy bottomed pot. Add onions and carrots and cook 5

> minutes. Do not allow to burn. Add flour and stir well. Cook

> another 5 minutes stirring constantly. Whisk in the hot beef stock

> and then add red wine. Bring to the boil then add tomato paste,

> garlic and herbs. Whisk againk, return to the boil and simmer for

> about 40 minutes.

>

> Put shanks in casserole dish. Pour over wine mixture (thin with wine

> if too thick). Cover dish and cook in 180 oven for 2.5 hours. Serve

> with mashed potatoes.

>

>

>

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>

[Guest guest]

Karlene

And if I can find the time I will definitely try the Fish Fillets with

parmesan Lemon Crumb Crust. I would love your recipe for " lamb

shanks " . It's my DH favourite and if it's cooked moistly then it

would be easily eaten by banders. Looking forward to it.

---

Hi Gail,

I hope you get a chance to try the Lemon Parmesan Crusted fish - it

really is yummy.

And ... speaking of yummy ... here is a recipe for Lamb Shanks from

Tony Astle who owns a very upmarket restaurant located in Parnell,

New Zealand called Antoines. I think this was a favorite on his menu

for years!?

Enjoy!

Karlene

NZer currently living in TAMPA, FLORIDA

Post-op: Surgery with Schroeder, NZ, 25 August 1999

Vital Statistics: 32, Married, 6'0 "

Weight: Starting 149kgs, Current 100kgs, Lost 49kgs

Visit my profile on the New Zealand Lapband Support Group Website

(http://www.geocities.com/lapbander/karlene.htm)

*****

Braised Lamb Shanks

*****

4 large Lamb Shanks

Salt and Fresh Pepper

100g Butter

50g Flour

2 Onions (Finely Chopped)

2 Carrots (Finely Diced)

1 litre Good Quality Red Wine

1 litre Beef Stock

1.5 Tbsp Tomato Paste

2 cloves Garlic (Finely Chopped)

2 Bay Leaves

Fresh Thyme

Trim shanks and season with salt and pepper. Roast in 200 degrees

Celsius oven until brown all over (30-40 mins). Drain any fat and

set aside.

Melt butter in heavy bottomed pot. Add onions and carrots and cook 5

minutes. Do not allow to burn. Add flour and stir well. Cook

another 5 minutes stirring constantly. Whisk in the hot beef stock

and then add red wine. Bring to the boil then add tomato paste,

garlic and herbs. Whisk againk, return to the boil and simmer for

about 40 minutes.

Put shanks in casserole dish. Pour over wine mixture (thin with wine

if too thick). Cover dish and cook in 180 oven for 2.5 hours. Serve

with mashed potatoes.

[Guest guest]

Thanks Karlene,

The Shanks recipe sounds really easy. Can't wait to try it. Tonight

we are off to a dinner party with some friends. This is one I dread

as you just don't know what 's on the menu and can't choose like in

a restaurant. Anyway, my friend does know I have a band and I'm

sure I'll be safe. (but you just don't know).

I thought I would be the only crazy one up at this early hour.

Anyway lovely to meet you if I can say that via email. I love NZ and

went on holiday there to the North Is. Best part was spending a week

sailing for the first time and got the bug but it's expensive.

cheers

Gail

---

Gail,

I hope you survived your dinner party last night!

Thanks for the warm welcome. I'm glad you've had the chance to visit

good old NZ. I'm starting to miss lots about it from over here now.

I'm living somewhere coastal but would kill for a decent coffee,

restaurants that don't come in chains and being able to walk

somewhere rather than drive!?

Good luck with the Lamb Shanks Recipe! It is very easy but time

consuming. You basically have to be home for a few hours in order to

manage it ... but I think you will find it is worth it!?

Regards

Karlene