EASTER LAMB SHANKS

With all the family having somewhere else they had to be, Tom and I decided we would have our favorite Easter dinner. We like to use Penzey’ spices. http://www.penzeys.com/   I have been using their spices for at least 15 years. They are very fresh and cheaper than what is available in grocery stores.

Olive or canola oil
2 lamb shanks
Penzey’s granulated garlic
Penzey’s Greek seasoning
Penzey’s Lamb seasoning
Water

In a heavy oven-proof pan, put a little olive oil or canola oil. Brown shanks on both sides. Sprinkle rather heavily with Penzey’s seasonings. Lamb is rich so you can use more seasoning than you might think. Add about a cup of water. Cover pan with pan’s cover or aluminum foil. Put in preheated 350° oven. Bake for about 2 hours or until the meat is shrinking down, and falling off the bone. Remove shanks to a plate and cover with aluminum foil. Pour pan drippings in a 2-4 cup glass measuring cup.

JULIE’S EASY FAT REMOVAL FOR GRAVIES AND SOUPS
Pour pan drippings into a 2 to 4 cup measuring cup. Add a handful of ice cubes. (For soup, just add ice cubes to the soup pot.) Let fat congeal on the cubes. Remove the ice with a slotted spoon. Add more ice if needed and repeat.

CHEF NORBERT DILL’S SCHNITZELBANK’S GRAVY FOR ANY MEAT FROM GRAND RAPIDS MAGAZINE

The Schnitzelbank was a German restaurant in Grand Rapids, Michigan. It was built well before World War II by a German couple who were dedicated to building an authentic old world German restaurant in their new home. The Schnitz, as it was called, was filled with beautiful dark carved wood paneling and booths. It had an automated band high up on one wall and the most gorgeous heavy wooden and glass front doors. I remember eating lunch there with my Dad. The food was divine. A few years ago it was torn down to build a parking lot. Heart breaking!!

Browning sauce is Kitchen Bouquet. When I worked in the food industry I heard a chef in the test kitchen remark, “Kitchen Bouquet is a chef’s best kept secret.” It is basically caramel coloring with some seasoning.

1 c pan dripping, add water if necessary to make 1 cup
¼ t browning sauce
1 T cornstarch
A little water

Put cornstarch and browning sauce in a small bowl. Add a small amount of cold water, just enough to dissolve the cornstarch. Put defatted pan drippings into a small saucepan. Stir in the cornstarch mixture with a whisk, if available. Cook over low heat, stirring constantly, until gravy is smooth and thickened. Serve in a small bowl or pour over lamb shanks.