Howdy true be-loggers, welcome to Sunday Leftovers! Good news my faithful (and sometimes critical) readers, I put the finishing touches on my last two papers for graduate school. I am betting on a revision for one, but I am pretty much done which means we will be returning a more frequent blogging schedule (I am sure this is the best news you have heard all week). Enough patting myself on the back, lets open the fridge and see what is leftover...
[The Back Window]
CREDIT: Ryan Adams - Your Name is on Fire
[Recipe of the Week: Slow Roasted Lamb Shanks]
Credit: Kitchen Daily
INGREDIENTS:
1/4 cup extra-virgin olive oil
4 lamb shanks (about 4 pounds total)
1 cup all-purpose flour
2 medium yellow onions, halved and thinly sliced
2 ribs of celery, diced
2 carrots, diced
2 bay leaves
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper to taste
6 garlic cloves, peeled and smashed
1 1/2 quarts low-sodium beef stock
1 pint of dark beer
1/4 cup grated fresh horseradish
DIRECTIONS:
1. Pre-heat oven to 350 degrees F.
2. Set a large Dutch oven on the stove top over medium-high heat and add olive oil.
3. Lightly dredge each shank in flour then brown in the pot on all four sides - about 10 minutes total.
4. Remove shanks from pot and add onion, garlic, carrots and celery. Saute vegetables for 6-8 minutes until very caramelized. Add thyme, bay and season with salt and pepper.
5. Deglaze with beer and add stock. Nestle shanks back into the pot then cover with a lid and place in oven to braise. Cook for 2 hours until meat is just about falling off the bone.
6. When done, lift out shanks and set aside loosely covered with foil. Discard thyme and bay leaf.
7. Return liquid back to pot and set over high heat to reduce. Add grated fresh horseradish and reduce sauce by half - skim fat and discard
Serve shanks and pour over horseradish jus.
[DIY of the Week: Fighting Stink Bugs]
This weeks DIY isn't about making something, it is about fighting off Stink Bugs. They are ninjas at getting in your house and if you are seeing them now, there is a good chance they got in during the winter to hibernate and are now trying to get back outside. They originate from China and there are no natural predators domestically, which means they are multiplying like crazy. Did I forget to mention that they are highly resistant to commercial bug spray?
Check out this website for a few tips on keeping these bastards out of your house: Fighting Stink Bugs
[Video of the Week]
[Conclusion]
Check back tomorrow for my article on a really expensive beer pong table. More to come this week. Thanks for being patient while I took care of this degree. If you need to reach me, you can do so here. As always, don't take shit from anybody.
Smell You Later,
~ Joey
Twitter | Facebook
