Some cosmetic changes in preparation for larger site changes in the works.
TammyArcadia, I made the lamb shanks and saurkraut. Followed your plan and used Cathy's ideas
Joined: Dec 10, 2005
Posted to Thread #5379 at 1:42 pm on Jan 18, 2007
too, was very good. Only tweak was, I had some whole criminis that needed to be used. Threw them in after I took the shanks out of oil, stirred them around and added a bit of vegetable stock to finish them off.
Did use the juniper berries along with the caraway seeds. Use a bunch of whole peeled garlic cloves. Wished there had been more!!Picking them out as I cleaned up, sort of a combination pickled and roasted.
Funny, I too did not think it was salty enough! I use very little salt and remember saurkraut as being very salty?
Think gnocchi would be good with this. I will cook some noodles tonight to go with lefovers. Little red taters would be excellent too.
Other messages in this thread:
- 5379. TammyArcadia, I made the lamb shanks and saurkraut. Followed your plan and used Cathy's ideas [LINK] - Nan - 1:42pm on 01/18/07 (3)
- Yummm, its been so cold here, sounds like I need to revisit my own - TammyArcadia CA - 2:02pm on 01/18/07
- Sounds so good, Nan - CathyZ from Kauai - 5:51pm on 01/18/07
- Lamb and sauerkraut---that's a new combination for me. [NT] - AngAk - 7:54pm on 01/18/07