I bought goat shanks from Bill Ryals of Ryals Goat Dairy in Lumberton, MS and prepared a memorable osso bucco. It is actually a very easy dinner to make. Pat the shanks dry, truss them, salt and pepper, and then lightly dredge in flour. Put just enough bacon grease in the dutch oven to brown shanks on all sides. Remove shanks add 3/4 onion, 3 stalks of celery and four carrots roughly chopped into pan, salt and sweat veggies, add 1/2 cup port, cook until reduced by half. Add shanks to the pan and a cup of chicken stock or enough to cover 3/4 of the shank. I made a stock with the leftover chicken carcass from earlier this week. Bring dutch oven to a boil and then reduce to a simmer. Simmer for at least and hour and a half or until meat is falling off the bone. Remove shanks and reduce sauce by half. I poured the sauce and veggies in a shallow bowl and added shanks. Serve with your favorite artisan bread with a nice crust for soaking up this velvety sauce.
I also prepared a red quinoa and it is my new go to side. Wash the quinoa in cold water in a fine mesh strainer or a coffee filter. Add olive oil to a saucepan on medium low, dice two cloves of garlic and add to pan, cook garlic a few minutes. Add quinoa to pan and stir constantly for two minutes add double the liquid, so if you use 2 cups of quinoa (enough to feed 4 and have a cold quinoa salad for lunch the next day) use 4 cups of liquid. I used chicken stock instead of water, because I had made a good one. Bring to a boil, then reduce and simmer for 15 minutes. I added a tablespoon of butter after it cooked and fluffed the quinoa with a fork. Use your imagination with the quinoa, if I had more fun ingredients on hand I would have used them, but the pantry was looking slim. Although, I probably should have been a little more creative with my dried spices. I didn't add salt to this recipe because I used a sufficiently salty chicken broth, fluffed with salted butter and topped with a black lava finishing salt. If you use water, salt as you would rice. I use one teaspoon of salt per cup of rice. Enjoy!
On a side note, quinoa is something that we all should add to our diets. Here is an excerpt from the website The World's Healthiest Foods (whfoods.com)
"A recently rediscovered ancient 'grain' native to South America, quinoa was once called 'the gold of the Incas,' who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this 'grain' may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis."
And here is the link to the article if you would like to read further.
http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
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