Sentences with phrase «brown shank»

Brown the shanks using a heavy pan and a little oil.

Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.

Remove browned shanks and reserve.

Brown the shanks well on all sides.

If cooking in the oven, remove the lid during the last 30 minutes of cooking to further brown the shanks.

Also, as per the post narrative, you can brown the shanks and sauté the aromatics either the day before or earlier in the day which will save time and stress.

Not exact matches

Season the shanks on both sides and carefully brown them in the pan, two at a time.

Brown the lamb shanks on all sides (appx 5 minutes) and set the meat aside.

Used bacon grease for the browning and ran the shanks through flour first for a little twist this time.

While the shanks are browning, you can add the carrots and being to sauté them.

Place the shanks in the Dutch oven, and using metal tongs, brown them on all sides (about 2 minutes per side).

Add 2 lamb shanks and brown them on all sides until golden brown.

Remove them to a plate and brown the other 2 lamb shanks.

Season lamb shank all over with 1/2 tsp sea salt and then place in the pan, searing on all sides until crispy and brown (about 5 - 7 minutes per side).

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Heat up some olive oil in a pan and rub the lamb shanks with salt and pepper, putting them in for a few minutes to brown on all sides.

Because cauliflower steaks are lighter and less rich than the braised veal shank that gremolata traditionally goes with, I add the rest of avocado, leftover from making the mixture to brush onto the cauliflower steaks, to my gremolata, as well as a squeeze of lemon juice to prevent browning, and some salt to make all the flavors pop.

Working in batches, cook lamb shanks until brown on all sides, 10 — 15 minutes.

Add pork shanks and sear until browned on all sides.

In a large saucepan, heat the olive oil and brown the lamb shanks.

Return the browned lamb shanks to the pot and add the beef broth and 2 cups of wine.

Add 2 of the lamb shanks and brown well on all sides, about 2 - 3 minutes.

Remove the browned veal shanks and set aside.

Heat 1 tbsp oil in a heavy - bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch.

Dinner: Roast chicken legs (you want the dark meat) or lamb shank with sweet potato or brown rice and broccoli stir - fry.

Directions On medium - low heat, lightly brown the lamb shanks in butter or ghee, and then set aside.

This Italian shank button made of natural horn has a dark brown color.

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Then, yesterday morning, as DD was ironing his shirt — ah, the glorious domesticity — I browned half a dozen lamb shanks and chucked them in the slow cooker with some Spice Royale.

METHOD: Brown the lamb shanks.

Brown lamb shanks.