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

Veteran Member
1947 posts
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: