Recipe for Lamb Shanks aux Paul !!

My sister Anne recently gave me several shanks from a couple of lambs she took to slaughter from her place in the Seriera Foothills. Shanks can be very tough ands greasy if not prepared properly. Many recipes out there skip or don't include what I believe to be the key for a perfectly cooked shank, here is my way to prepare Lamb Shanks, first you will need to set aside about 4 to 5 hours time. Preheat the oven to 375 degrees. As the oven is coming to temp heat up a cast iron skillet (large) over high heat.  Season the shanks(in this case two) with Salt, Fresh Ground Pepper and a bit of Garlic Powder. Place about a tablespoon of Olive Oil in the hot skillet followed by the Lamb Shanks, sear the shanks on all sides and the end, achieving a complete sear takes some practice so just do your best. Once the shanks are nicely seared the are ready for the oven , all most. As the shanks are searing gather up 1 cup of rosemary, 1 cup of chopped leeks and 1 cup split garlic cloves, cover the shanks with the pre mentioned and into the oven they go for 30 mins at 375, after 30 mins reduce the heat to 325 degrees and allow to slow roast for 2 hours. Remove skillet from oven, remove shanks from skillet, render the fat from the skillet and deglaze with Red Wine. Some say Merlot must be used but I find a good Cab or even Pinot do just fine, now in a stock pot or stewing pot place the roasted shanks along with another 1 cup of Rosemary, 1 cup of Garlic, 2 cups of Chipolini Onions, 1 quart of chicken stock, all the pan drippings minus the fat, half a bottle of red wine and two tablespoons Dijon Mustard. Cover the pot and into the oven for another 2 1/2 hours. After 2 1/2 hours remove from oven, and carefully remove the lamb shanks, cover with foil and let rest for 20 mins, as the lamb rests reduce the remaining liquid by 1/2 and strain for the most outrageous sauce. On a serving platter place the tender shanks and drizzle the sauce over them, garnish with fresh rosemary and mint. I like to serve them with roasted Brussels sprouts and garlic roasted French Fingerling or mashed Potatoes. Bon Appetite !!!!
I realize I have not been blogging much as of late, guess I am still stuck in a place of regret and disappointment with in which sometimes brings about a lack of motivation, but have no fear this to shall pass.

Rose Petal #2

OK, I am back with another way to glaze a rose petal. I know I said this would follow in the evening of my last post but better late then never. So many changes, most for the good of things, some that bring emotions of what could have been, huuuuugh.
This is easy but not as spectacular in appearance, First you will need to make a simple syrup using water and sugar ( equal parts ).  Once your SS has cooled to around 100 degrees fill a clean spray bottle with the SS. Place your clean Rose Petals on a baking sheet lined with parchment paper, spray each petal with the SS (fine mist) and allow to sit at room temp for 30 mins or so, once the SS has set up carefully pick up each petal with tweezers and lightly dip the petal in fine sugar, place the petals back on a baking sheet with clean parchment and into a 225 oven for 45 mins, after 45 mins pull them from the oven and into the freezer for 10 mins or until the sugar has set up. Remove from freezer and place in an airtight container until you are ready to use them.  They will keep for about 3 weeks.
The rains have arrived which always bring me to a place of contemplation with in, have a nice day and be safe!!