Braised Lamb Shank and Grassfed Potroast…and Erwan LeCore
Awaiting Roger Waters & The Wall show time like a 4-yr-old getting his first bicycle from Santa, and continuing on the theme of never being too busy to source good food, here’s some more recent meals.
Braised Lamb Shank
The taters were half white & sweet. Then I reduced the braise sause.
Grassfed Potroast
Wow. That was real good and I still have a bit of leftovers. Crock Pot. Onions. You’re done. replace onions with chopped fennel bulbs for a variation if you like. Also, there was paprika and cumin in this, though it still needed a little salt.
I dont want to save this for my next link update so here it is now. Chris Highcock clued me in to this earlier and it’s important enough to get out there now.
An Erwan interview. Wish I could elaborate, and maybe I will tomorrow, but the concert awaits.
…Oh by popular demand, Comfortably Numb.
…Until the other side.
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Holy shit. I would kill for that grass-fed pot roast right now. That looks really good.
I love Pink Floydd like no other. I love the lamb shanks, and I am sure the pot roast was tasty, but the picture doesn’t do it justice. I am searching for a supplier or grass fed here in Quebec, and so far coming up empty-handed. Stillworkin on it though!
Hey! We had grass-fed pot roast tonight too!
I saw Roger Waters back in 1999 or so. The concert needed more spectacle back then. There wasn’t even a laser show! I expected the show to be really trippy and was pretty much let down.
It would be nice to see Rogers and Gilmour together though — I wasn’t aware they were touring.
Here’s my theory about those two for what it’s worth. Waters is the master of creating music and lyrics that have a charismatic, absurdist and darkly philosophical quality. Extremely ambient and conceptual. Meanwhile, Gilmour’s specialty is making the music into extremely catchy anthemic, orchestral pieces.
When either of them goes solo the work isn’t all that compelling. Roger’s stuff is too dark and basically falls apart without the extra structure. Gilmour’s music is well composed and catchy but it seems dry without the conceptual or intellectual edge.
But when you put the two of them together the result is greater than the sum of the parts. You get masterfully dark, surreal anthems that very few other groups can match.
What braising liquid do you use for lamb?
I buy whole legs of lamb for the freezer, and I cut off big, single-serving chunks of meat that I individually wrap, always leaving enough meat on the bone such that a few of those bones will make up a meal. I then braise the bones like lamb shanks. Right now, my favorite braising liquid for lamb is a mix of dry hard cider and water.
Usually some of my home made stock that’s usually some combo of beef, lamb and pork bones.
No matter how gently I cook my grassfed bone-in roasts, they’re tough as nails. Wish I cold get them tender…
Sounds to me like you need to get a sous vide set-up. After 48 hours at 134 degrees F, even the toughest cut of meat will be filet tender.
My friend was at the Waters show last night and said it was phenomenal. The stage set-up will blow your mind–he took pictures and my mouth was hanging open with awe when I saw some of the backdrops.
owww…freakin pot roast i forgot all about the crock pot…. love your food porn. need to get some carrots celery and onions when i get off!