Shanks for the Memories

The other day, we decided to put our venison shanks to use with a recipe adapted from a lamb shanks recipe: Braised Lamb Shanks with Coriander, Fennel and Star Anise. We wrote "Shanks for the Memories" because Jim had cooked the recipe (with lamb) for his friends Malinda and Amelia. They liked it so much that they all bailed on going out for Peruvian food that night (and drank a bunch of Port). What a great night!

Anyway, very simply, the shanks are rubbed with the spices and braised in Ruby Port. We got Tawny instead of Ruby and had to add some honey for sweetness to make it "just like the last time". Well... the absence of fat in the venison shanks hurt us. It was tough and the flavor just wasn't there. It was easier than having to bone the shanks and grind the meat, I suppose, but we'll stick with the lamb in the future. And we didn't use beef stock which we probably should have. We served the shanks with mashed potatoes rather than cous cous. That's about it for tonight. Tired, so tired...

Jim and Peta

We Love Short Shorts(bread)

Ever since ditching his Gourmet Cookbook (the yellow one with the hard to read yellow titles), Jim has missed a few recipes that were perfect. Yeah, yeah, he and Peta have The New Best Recipe book (AKA the Bible), and while most recipes therein are pretty good, the Shortbread comes up way short. Too fussy, too many steps blah, blah.

It was actually challenging to find the plain Gourmet recipe online, the one without the chocolate. This recipe is super easy and like the un-PC, Billy Dee Williams Colt 45 Malt Liquor commercials, it "works every time".

We stole the adaptation from this blog.

Jim and Peta

Shortbread

(adapted from The Gourmet Cookbook)

1 stick fine, unsalted butter, softened
1/4 cup superfine sugar
1/2 teaspoon vanilla extract (I beg you to use the real thing, no imitations here!)
1/8 teaspoon salt
1 cup all purpose-flour

Put a rack in the middle of oven and preheat to 375 degrees.

Blend together butter, sugar, vanilla, and salt in a bowl with a fork until well combined. Soft flour over butter mixture and blend together until a soft dough forms. (I used my hands here.)

Transfer dough to an ungreased baking sheet. Pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of a fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.

Bake shortbread until edges are golden, about 15 minutes. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to rack to cool completely.

Note: The shortbread keeps in an airtight container at room temperature for up to a week.