{"id":7186,"date":"2016-02-25T01:44:33","date_gmt":"2016-02-25T01:44:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7186"},"modified":"2016-02-25T01:44:33","modified_gmt":"2016-02-25T01:44:33","slug":"lamb-shanks-red-onions-balsamic-roasted-roots-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7186","title":{"rendered":"lamb shanks, red onions, balsamic; roasted roots; cabbage"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/lamb_shank_roots_cabbage.jpg\" rel=\"attachment wp-att-7203\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7203\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/lamb_shank_roots_cabbage.jpg\" alt=\"lamb_shank_roots_cabbage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This meal was extremely winter-sympathetic, and the weather totally cooperated on this blustery, wet, late-February evening.<\/p>\n<p>I also think this was\u00a0my\u00a0most successful\u00a0braised lamb shank yet, maybe because I had plenty of time, and because I used all of it.<\/p>\n<ul>\n<li>two 10-ounce lamb shanks from 3-Corner Field Farm, prepared, except for the accompaniments, exactly as described <a href=\"http:\/\/food.hoggardwagner.org\/2014\/12\/22\/braised-lamb-shank-polenta-brussels-sprouts\/\">in this post<\/a>, and <a href=\"http:\/\/food.hoggardwagner.org\/2013\/03\/26\/lamb-shanks-polenta-baby-collards\/\">this one<\/a>, using red onions from Norwich Meadows Farm; the wine I cooked with was a\u00a0<a href=\"http:\/\/www.farnetella.com\/\">Castello di Farnetella Chianti Colli Senesi<\/a> 2012 (for reasons too complicated and uninteresting to explain, I had it in a slow-to-moderate\u00a0oven for part of the time, and on the top of the stove, with the lowest flame I could manage,\u00a0for the\u00a0rest)<\/li>\n<li>a mix of root vegetables, including sliced celery root and sliced\u00a0parsley root, both from\u00a0John D. Madura Farm, parsnips from Norwich Meadows\u00a0Farm, a sliced\u00a0\u2018Gilfeather&#8217; turnip from Alewife Farm, several shallots\u00a0from John D. Madura Farm, all\u00a0tossed with olive oil, salt, pepper, and the very last sprigs of winter savory from Stokes Farm, the herb\u00a0placed on the bottom of a ceramic oven pan and the roots spread on top, everything roasted slowly at 400\u00ba until tender and golden (about 45 minutes)<\/li>\n<li>the\u00a0heart of a Savoy cabbage from Hoeffner Farms, sliced thinly, saut\u00e9ed in butter along with sea salt, telicherry pepper, and 4 or 5 smashed juniper berries<\/li>\n<li>the wine was a California (Napa Valley) red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/red-wine\/cabernet-sauvignon\/routestock-route-29-cabernet-sauvignon-napa-valley-2012\">RouteStock [sic] Route 29 Cabernet Sauvignon Napa Valley 2012<\/a><\/li>\n<li>the music was\u00a0Vivaldi&#8217;s &#8216;Motezuma&#8217;, performed by the ensemble, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=133936#review\">Il Complesso Barocco, conducted by Alan Curtis, with Vito Priante, Marijana Mijanovic, Inga Kalna, Roberta Invernizzi, and others<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal was extremely winter-sympathetic, and the weather totally cooperated on this blustery, wet, late-February evening. I also think this was\u00a0my\u00a0most successful\u00a0braised lamb shank yet, maybe because I had plenty of time, and because I used all of it. two 10-ounce lamb shanks from 3-Corner Field Farm, prepared, except for the accompaniments, exactly as described &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-7186","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7186"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7186\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}