Beer Forum

Well, my brewing still needs work because I struggled a little with the dortmunder I brewed tonight but atleast I made some good grub. I seared the shank with just salt and olive oil in a cast iron skillet. After searing, I took the shank out and threw in some rough chopped onions, carrots and garlic. deglazed with merlot. put everything into a pot with some beef broth, more wine and a bay leaf and braised on 250F for 4 hours. took the shank out and reduced the braising liquid to a glaze. boiled some yukon gold and red potatoes and then seared in butter after cooked. sauteed some shallots, and baked some squash. washed down with natural ice. it was awesome and the whole thing only cost me $8.00, not including the natty ice, but that does include the 1/2 bottle of two buck chuck I used for the braise.

Looks absolutely delicious.

Which reminds me, it's almost Burns Night and I need to pick up ingredients to make my annual haggis! My recipe is modernized but has lamb and liver and steel cut oats.... yum yum. Plenty of nice gamey flavor. Too bad I don't have any venison left or I'd use some of that. It's like a kitchen-sink dish anyway. Recipe is here: http://www.geocities.com/Nashville/Stag ... ecipes.htm

Natty Ice? You gotta work on your beer / food pairing skills there!

i was waiting for a comment about the natty ice. it's terrible but I'm virtually broke until next semester starts and my financial aid check kicks in. until then I'm enjoying the smooth crisp taste of the natty ice. it'll get ya drunk.

I just did lamb shanks tonight and used Gunnies (St Patty's day) in lieu of the 2 cups of water. It was awesome.