OK, I admit it. I'm not big on throwing dinner parties. But Nancy Leson sure is, and in this week's Food for Thought adventure, she tells all about her last one. I must admit I'm envious. But at least I got those swell bandages.
Here's a recipe for just one of the enticing dishes she served.
KASPAR DONIER’S BRAISED LAMB SHANKS 4 lamb hind shanks salt and pepper 1 bottle (12 oz) Northwest ale 1 1/2 cups chicken stock 1 sprig fresh rosemary 2 bay leaves 1/2 teaspoon crushed peppercorns 6 garlic cloves 1 medium carrot, peeled 1 medium leek 1 parsnip, peeled 4 celery stalks (or one nice bulb of fennel) 1 cup French green lentils 1. Preheat oven to 450 degrees 2. Season shanks with salt and pepper 3. Place shanks in braising pan (or Dutch oven) and roast 30 minutes, turning every 10 minutes to brown evenly. 4. Reduce heat to 350 degrees. 5. Add beer, chicken stock, herbs, spices and garlic. 6. Cover with aluminum foil or lid and bake for 1 hour. 7. Meanwhile, dice all vegetables into 1/4-inch cubes. Toss to mix evenly. 8. Add the vegetables and the lentils to the braising liquid. 9. Cover pan, return to oven and braise 45 minutes (or more) until lentils are cooked and meat is falling off the bone.
"The best number for a dinner party is two: Myself and a damn good waiter."
– Nubar Gulbenkian
