http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/?utm_source=rss&utm_medium=rss&utm_campaign=braised-lamb-shanks-with-couscous-ricotta-salata fat-free opinions on a food centric life Wed, 08 Feb 2012 06:52:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/#comment-2629 Omyword! Sat, 22 Mar 2008 23:59:24 +0000 http://sassandveracity.com/?p=152#comment-2629 I came by to salivate, and wasn't dissappointed. Couscous is a big deal here, especially in the Algerian/Morrocan/African restaurants here. We've had a little trouble getting it right. They serve it piled up on a big platter and it's light and powdery, not gloppy like ours. Part of the fun is to keep on trying! I can't find oatmeal anywhere here, a breakfast food I like when it's cold outside, so I've substituted couscous. I just add butter and honey, or even some berry jam. Yum. The recipe above sounds fabulous. I might have to try it! Happy Easter to you kellypea! I came by to salivate, and wasn’t dissappointed. Couscous is a big deal here, especially in the Algerian/Morrocan/African restaurants here. We’ve had a little trouble getting it right. They serve it piled up on a big platter and it’s light and powdery, not gloppy like ours. Part of the fun is to keep on trying! I can’t find oatmeal anywhere here, a breakfast food I like when it’s cold outside, so I’ve substituted couscous. I just add butter and honey, or even some berry jam. Yum. The recipe above sounds fabulous. I might have to try it!
Happy Easter to you kellypea!

]]> http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/#comment-2630 katie Tue, 18 Mar 2008 13:47:45 +0000 http://sassandveracity.com/?p=152#comment-2630 That looks gorgeous! I never had lamb growing up either, but we love it now... And this being Easter there will be lots at very good prices. Time to fill the freezer! And make your dish! That looks gorgeous! I never had lamb growing up either, but we love it now… And this being Easter there will be lots at very good prices. Time to fill the freezer!
And make your dish!

]]> http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/#comment-2631 kellypea Sat, 15 Mar 2008 15:17:44 +0000 http://sassandveracity.com/?p=152#comment-2631 Hi Courtney, it would be enjoyed by all! Peter -- I did a bit of searching and only found basic info... Gizmar, it was scrumptious! chiffOnade -- hmmm...since this isn't an Italian recipe, I don't know what to say. And I don't think I read anything a Serious Eats. I'd remember someone saying they were going to cook their boyfriend. Seriously. Did you say anything about basting first? Just wondering... Hi Courtney, it would be enjoyed by all!
Peter — I did a bit of searching and only found basic info…
Gizmar, it was scrumptious!
chiffOnade — hmmm…since this isn’t an Italian recipe, I don’t know what to say. And I don’t think I read anything a Serious Eats. I’d remember someone saying they were going to cook their boyfriend. Seriously. Did you say anything about basting first? Just wondering…

]]> http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/#comment-2632 chiffOnade Sat, 15 Mar 2008 15:06:21 +0000 http://sassandveracity.com/?p=152#comment-2632 You must have read my post on SeriousEats website where I am the SENIOR ADVISER. I posted that I was going to cook my boyfriend "Big Bear" (he weighs 437 pounds, has no teeth and looks exactly like Bobby Hill on "King of the Hill" program). Although I posted that I needed some advice, I can't use your recipe because it isn't a genuine italian recipe which my mother Aida insisted that I eat (she died recently because she worked in a Brooklyn factory). You must have read my post on SeriousEats website where I am the SENIOR ADVISER. I posted that I was going to cook my boyfriend “Big Bear” (he weighs 437 pounds, has no teeth and looks exactly like Bobby Hill on “King of the Hill” program).
Although I posted that I needed some advice, I can’t use your recipe because it isn’t a genuine italian recipe which my mother Aida insisted that I eat (she died recently because she worked in a Brooklyn factory).

]]> http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/#comment-2633 gizmar Sat, 15 Mar 2008 09:36:39 +0000 http://sassandveracity.com/?p=152#comment-2633 How gorgeous is that!!! It just has that oozing look of comfort - I can totally see why expat chefs would be on a visual trip home with this in front of them. How gorgeous is that!!! It just has that oozing look of comfort – I can totally see why expat chefs would be on a visual trip home with this in front of them.

]]> http://www.sassandveracity.com/2008/03/14/braised-lamb-shanks-with-couscous-ricotta-salata/#comment-2634 Peter Sat, 15 Mar 2008 05:59:27 +0000 http://sassandveracity.com/?p=152#comment-2634 Ahhh, nothing better than flake-off-the-bone braised meat! I'll have to look up Panos Karatassos too. Ahhh, nothing better than flake-off-the-bone braised meat!
I’ll have to look up Panos Karatassos too.

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