SHEILA’S LAMB SHANKS December 9th 2011
6 (1 pound lamb shanks)
1 1/2 teaspoon salt
¼ teaspoon pepper
3 tablespoon oil
3 tablespoon flour
1 (14 ounce can chicken broth)
1 medium onion, sliced
1 clove garlic, finely minced
4 cups slice celery
3 medium tomatoes cut into wedges
1 tablespoon chopped parsley
Sprinkle the lamb shanks with salt and pepper.
Heat the oil in a Dutch oven. Add lamb shanks and
brown well on all sides. Remove lamb shanks
And set aside. Stir flour into oil and brown
lightly. Blend in the broth and 1 ¾ cups water
gradually and bring to boiling point. Return lamb
shanks to Dutch oven and add the onion and garlic.
Reduce het and cover. Simmer for 1 hour and
15 minutes to 1 hour and 30 minutes or until lamb
Is tender. Remove lamb to a warm serving platter.
Add the celery to liquid in Dutch oven and cook for
10 minutes. Add the tomatoes and parsley and cook
For 5 minutes longer. Spoon over the lamb shanks.
Serve with Basic Boiled Rice or Mushroom Risottos, if
desired. This makes about 6 servings.
The finished product! YUM
GRUYERE OLIVE GARLIC BREAD
AND HERB FOCACCIA BREAD
Family secret she said on the breads.
They were really good. I like the Herb
Focaccia bread the best.
Noella's Christmas
MUSHROOM RISOTTO
3 tablespoon butter
1 small onion, thinly sliced
2 (4 ounce) cans sliced mushrooms
¾ cup Sauterne
2 cups yellow rice
4 cups basic chicken stock
½ cup grated Parmesan cheese
Melt butter in a large heavy skillet over low heat.
Add the onions and cook, stirring constantly, until
transparent but not brown. Drain the mushrooms.
Add to onion and stir until mixed. Add the Sauterne
and stir well. Simmer until most of the Sauterne has
evaporated. Add rice and cook over low heat, stirring
constantly for 5 minutes. Add 1 cup chicken stock
and mix well. Cook until stock has been absorbed
by rice, stirring frequently. Add 1 cup chicken stock,
and cook, stirring frequently until stock has been
absorbed by rice. Add remaining stock, stir well then
cover. Simmer, stirring frequently, until stock has
been absorbed. Cooking time is 25 minutes after first
stock has been added. Remove from heat. Add the
cheese and stir well. Cover and let stand for 3 minutes.
Garnish with a large, sautéed mushroom and green pepper
strips. Serve with additional grated Parmesan cheese
and lemon juice, if desired.
Sheila mixing her salad
NOELLA’S CHRISTMAS SALAD
Dark romaine greens
Pomegranate seeds
English walnuts
Home made Raspberry Vinaigrette Salad Dressing
She said for the dressing a little of this and a little
of that.
SHEILA’S SPICY NOELLA EGGNOG CAKE
Eggnog Cake
½ pound (2 sticks) butter or margarine,
at room temperature
1 ½ cups sugar
4 large eggs, separated, at room temperature
3 cups all -purpose flour
1 tablespoon baking p0wder
2 teaspoons ground nutmeg
1 cup eggnog
Glaze
½ cup sugar
¼ pound (1 stick) butter or Margarine
¼ cup water
¾ teaspoon ground nutmeg
¼ cup dark rum
¼ cup brandy
Powdered sugar for Garnishing
Preheat oven to 325 °. Grease a 15 x 10 ½ x 1
jellyroll pan; line it with waxed paper or parchment
and grease the paper. Cream the butter and
1 ¼ cups of the sugar in a large mixing bowl with an
electric mixer until light and fluffy, about 2 minutes.
Beat in the egg yolks. Stir together the flour,
baking powder and nutmeg in a medium bowl.
Reduce the mixer speed to low and add alternately
the flour mixture in fourths and the eggnog in
thirds, beginning and ending with flour. The batter
will be thick. In a separate mixing blow, bet the
egg whites until they are thick and soft. Slowly
beat in the remaining ¼ cup sugar, mixing until
stiff but still moist peaks form. Stir a dollop of
the whites into the batter to lighten it, and then
fold in the rest until thoroughly incorporated.
Pour the batter into the prepared pan, smoothing
the top. Bake in the center of the oven for 25 to 35
minutes or until the cake tester comes out clean
and the top springs back when pressed with a
fingertip. Remove the cake from the over and
cool in the pan for 10 minutes.
While the cake cools, make the glaze by bringing
the sugar, butter, water, and nutmeg to a boil in
a small saucepan. Boil 5 minutes, stirring constantly.
Remove the glaze from the heat and stir in the
rum and brandy. The glaze will be very thin.
After the cake has cooled for 10 minutes, invert it
onto a large platter, baking sheet, or sheet of
heavy foil. Brush hot glaze over the entire top
of the warm cake and until all of it is used.
Let the cake sit at room temperature uncovered
for 1 to 2 hours. Then cover with foil and let
sit at room temperature overnight. The cake may
be refrigerated or frozen, well covered.
Cut the cake into 1 ½ inch squares, making
10 cuts lengthwise and 7 cuts crosswise.
Sift powdered sugar lightly over the top
The cake maybe refrigerated tightly covered,
up to 5 days, or it maybe be frozen. Defrost,
wrapped, in the refrigerator.
Makes 70 squares
