(One of My Own) Lamb Shank with Short and Long Grain Rice

I can remember when I first had lamb shank, but I don't remember where I had it, who I had it with, or even why I had it in the first place. My guess is I was hungry enough to try it. Since that clear but uncertain day, I have asked my mom to make it every once in a while. Now, I decided to have a go myself.
I was surprised how hard it was to find lamb shank. I finally found some at HyVee for $5 a shank. Pricey? I suppose, but worth it. *HyVee did not pay me to say that!
I've posted the recipe on this dish just for the heck of it. Maybe it was the lamb that drove me to this decision!
The gravy (as seen in the recipe) wasn't too bad. I think I added too much worchestershire sauce and not enough horseradish. It was slighty over-zesty with the worchestershire taste. However, it did go well with the rice. Maybe because the rice was a little too bland.
I threw an egg into the rice as it was boiling just to see how it would turn out. I figured all I ever make with my prepared meals is rice for the side. I might as well see what I can do with it. It was alright. I have two other lamb shank recipes I need to try. That will come later. I still want to "dive" into soup next!

Baked Lamb Shank


4 lamb shanks

2 tsp. Worcestershire Sauce

4 tbsp. flour

2 tsp. vinegar

1 tbsp. fat or salad oil ½ tsp. salt

1 cup water Dash Pepper

2 tsp. prepared horseradish

Dredge shanks in 3 tbsp. flour; brown in fat in skillet. Place in baking dish. Blend remaining flour into fat in skillet; add water. Cook, stirring constantly, until thickened. Add horseradish, Worcestershire sauce, vinegar, salt and pepper. Pour gravy over shanks; cover. Bake at 300 degrees for 2 hrs. 4 Servings

Soups Around the World (A Soup Nazi's Fantasy) - 2/18/10

CLICK HERE: Soup Nazi Italian Wedding Soup (Italy)
Mulligatawny (India)
Chicken Noodle (United States)
Hot & Sour Chicken (Asia)
Mushroom Barley (United States)

I didn't quite learn to appreciate soups until my adult years. As a kid, the only good soup came out of a can. With my innocent, sugar tainted tastes as a kid, I preferred Progresso clam chowder over my own mother's minestrone. Since then, I've come to my senses. Still, this evening's soup choices aroused a desire to explore soups on my own.
I think every nation in the world has added their own specialty of soup to the long list of soups. A soup is like an autograph from a culture. Each soup is distinct to its location of origin. It's a cultures flavor! Even the U.S. has contributed to the list of soups with chicken noodle and tomato. Every single soup has the distinct characteristic of a particular country. A won ton soup couldn't come from any other place than China. Potato soup has Ireland written all over it. Cioppino!- It's all in the name!! Cioppino happens to be my favorite soup of all soups. If there is anything each nation from around the world has contributed to the livelihood and nourishment of mankind, it's a soup!

Breakfast at Night- 1/21/10

I've often found eating breakfast at dinner strange. When I was younger, I thought it went against the most obvious common sense. You eat breakfast at breakfast and dinner at dinner! No brainer! Even a bacon and eggs special at Denny's after 5pm seemed like a terrible idea. Eat a cheeseburger or a chicken breast and salad for dinner- not an omelet! But, as I got older and more and more broke, I figured out the logic behind breakfast at dinner time. For a college student, we know it's better for us than living off of Ramon noodles and pop-tarts. Cooking eggs makes us feel like we care about ourselves. The more protein we receive from eggs, the more we think we've accomplished something great by actually cooking something- eggs! With eggs, you have to start from scratch (not counting the chicken part, but everything after that).
Tonight, they had two styles of omelets. The one pictured is a ham and vegetable omelet. The other was a cheese omelet which looked delicious but wasn't photogenic.