So I missed my personal post deadline.
This was supposed to come out yesterday, on a Friday. New habits take time to instill, I suppose. My apologies dear reader(s)(?).
Spanish and cooking both to touch on today as I’m blazing through an app for language learning called “DuoLingo”. I love it, it comes with a distinct sense of instant gratification like any good mobile game should, has bright colors that aren’t distracting in and of themselves, and its audible as much as it is visual. Good stuff.
Also. Áççéñts fór thé wíñ. Got an international keyboard installed for accurate typing in foreign languages. Good stuff.
Cooking comes in the form of lamb shanks and the first recipe out of Tim Ferriss’ The Four Hour Chef. Osso “Buko”. A dish that involves braising of veal over a bed of carrots in a bath of 2/3rds a bottle of white wine. Only the recipe in this case calls for lamb shanks, reasons given in the book. I prepared this recipe once before as written except instead lamb shanks in place of the veal, it was with a pork roast in place of the lamb shanks in place of the veal. I liked it, personally. Came out very tender in the cast iron pot. My roommates, on the other hand, were not as big fans. One roommate doesn’t like vegetables, the other doesn’t like the flavor of the white wine. I think they just don’t have refined palates, but then again, neither do I. Hence the study, hah.
Recipe shorthand is as follows:
Preheat oven to 350 degrees Fahrenheit
Cook lamb shanks over 1 bunch of halved carrots topped with 1 can of whole tomatoes, 5 minced garlic cloves, 2Tbsp Extra-Virgin Olive Oil, sumberged with 1 3/4 cups of white wine. Salt and Pepper to taste.
Preheat your oven to 350 degrees.
Take a cast iron skillet-pot combo, lay out the carrots as a bed on the bottom of the pot. On top of the carrots, lay the lamb shanks. Pour in the can of whole tomatoes with the 5 minced garlic cloves and drizzle with the olive oil. Add enough white wine to cover 1/2 to 3/4 of the meat, not to cover it completely though. Then its suggested to add more pepper than you think you need and to sprinkle a 3-finger pinch of salt from a height of 12″ or 30 cm to create an even spread of salt.
Cover the pot, put it in the oven and cook for two hours.
Ferriss writes that braising is a very forgiving cooking technique. Braising: Long cooking, partially submerged. Overcooking by 30 minutes is hardly a problem. Great for turning tough, cheap, muscle cuts into delectable dishes.
Ironically enough, lamb shanks are not cheap where I found them…
I’ll be preparing this some time in the next couple of days as, 1: I still have a big bowl of boiled pinto beans to pair with deviled eggs and some salad and 2: My lamb is still frozen…
Until then, Duolingo tells me I am 9% fluent in Spanish.
Have a good night and a good weekend, readers.