Once again, a nicked but somewhat modified recipe – in this case partly because that’s the way I like it, party because of what was not in the fridge and cupboards… The general recipe (and yes, it’s yet again in Danish – that’s the way we do it here…) is from a very popular Danish TV cooking show by the one of two brothers Price (who have their own cooking show together – and whose name is, of course, not pronounced like you would in English) and another very popular TV cook, Mette Blomsterberg, who’s a marvel with pastries, cakes & desserts.
- Lynard Skynard, Sweet Home Alabama
- Whitney Houston, I Wanna Dance With Somebody
Take the lamb shanks and clean the top part of the bones well – as you can see, they sort of stick out at the top and this way, the whole thing will look much nicer.
Arrange two sheets of alu foil on top of each other per shank, butter well. Prepare and cube vegetables – recipe said carrot, onion, garlic, celeriac, parsley root; I used carrot, garlic, red onion and broccoli. Ad a few small lumps of butter, salt and pepper well, and add a bit of thyme.
- Level 42, Running in the Family
- Infernal, A to the B
Pack the alu foil up around the meat and just before closing firmly around the bone, sprinkle in a wee bit of white wine. I used a bit of a Veneto Garganega/Pinot Grigio – and now you may take one guess as to what we’ll drink along with it…
- Ray Parker Jr., Ghostbusters
- Hanne Boel, Son of a Preacherman
Into the oven it goes, something on the top side of 2 hours at 170-180°C.
Along with it, I’ll do a potato/carrot mash – straigh forward: boil them in cubes until soft and then mash with some butter, milk, salt & pepper. And, if I can summon the energy, a salad of raw grated red beets and apple.
- Rednex, Cotton Eye Joe
- The Trammps, Disco Inferno
Photo by me.