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How To make James Beard's Lamb Shanks with Beans
2 c Dried beans
3 lg Onions
3 Cloves
1 Bay leaf
11 Garlic cloves
1 tb Salt
1/4 c Unsalted butter
6 tb Olive oil
6 Lamb shanks, meaty
1/4 ts Rosemary, crumbled
1 1/4 c Beef broth
1 1/4 c Dry red wine
6 sl Bacon, lean
1/2 c Dry bread crumbs
Pinto beans, Great Northerns, or pea beans can be used. Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time. Drain. In a kettle, combine the beans with water to cover by 1-inch and add one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender. Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season them with salt and pepper. Add the rosemary, broth, wine, and bring liquid to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until they are lightly browned. Cook them, covered, until they are softened and season them with salt and pepper. Drain the beans, reserving the cooking liquid. Put half the beans in an 8-qt. casserole, top them with the onions and the remaining 3 cloves of garlic, chopped fine. Transfer the shanks to the casserole and top them with the remaining beans. Pour the lamb braising liquid over all and add enough of the bean cooking liquid to just cover. Top the casserole with the bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with the remaining butter, cut into bits. Bake the mixture, uncovered, for 20-25 minutes or until the bread crumbs are golden. a 1970 Gourmet Mag. favorite.
How To make James Beard's Lamb Shanks with Beans's Videos
Healthy cooking with Dr Warren lamb freestyle
In this video I share an experimental recipe that I created, that's where the name freestyle came from. Please feel free to make changes and pass it on, and by doing so we can bring more healing foods to people in need. A lot of our problems can be boiled down to lack of good nutrients in our diets.
Here's the link to Vita Clay
This content is the opinion of Dr. Warren, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Warren nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
For show suggestions please write show ideas in the subject and send them to drwarrenshow@gmail.com.
This is why we must teach others how to cook whole foods in manners that gently liberate the locked away nutrition.
Please share revised versions of the recipe in the comments below for others.
This content is the opinion of Dr. Warren, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Warren nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Cheesy Chili 5-Way Is An Award-Winning Midwest Staple | Worth The Drive
Camp Washington Chili in Cincinnati earned a James Beard award for their “Regional Classic” chili recipe. Their Chili 5-way is served on a bed of spaghetti, topped with onions, beans, and a mound of shredded cheddar cheese. Insider producer Jake Gabbard drove to Ohio to see if this award-winning Midwestern classic is truly Worth The Drive.
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#Chili #Cheese #FoodInsider
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Cheesy Chili 5-Way Is An Award-Winning Midwest Staple | Worth The Drive
Cooking with The Beard!
We get to see how the beard prepares his food. #comedy #cooking #crazy #cooking show #funny #kitchen #cook #recipe
Try This Braised Lamb Shank with Root Vegetable Stew | Yan Can Cook | KQED
This first recipe reminds me of a sinking ship... it's full of leeks!
So begins this episode of Yan Can Cook dedicated to recipes rich in hearty root vegetables. Featured dishes include beef with caramelized leeks, chicken soup with potato (the root of all delicious soups) and Chinese fungus, braised lamb shank with root vegetable stew, and fruit-filled sweet potato cookies.
In this episode:
00:00
1:00 How to make beef with caramelized leeks
6:50 Chicken soup with potato and fungus
12:14 Martin explores the medicinal properties of Chinese herbs and other ingredients.
15:41 Braised lamb shank with root vegetables
19:33 Fruit-filled yam cookies
Yan Can Cook, Season 5, Episode 22
#MartinYan #beef #chickensoup
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday:
About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website:
Discover more fun with food on KQED:
Seafood Rolls | Yan Can Cook | KQED
From a fishy take on egg rolls to a healthy tofu salad, chef Martin Yan gives us the lowdown on cooking with soy in the season 5 opener of Yan Can Cook.
In this episode:
2:26 Tofu salad with crispy fried shallot and Szechuan pickle (Leave out the dried shrimp if you're vegetarian).
7:49 Red snapper with miso dressing and broccoli.
14:50 Fried seafood roll, wrapped in bean curd wrapper with a seaweed band.
21:44 Fried tofu and Chinese long bean stir fry.
11:58 While we're on the subject of fermentation, Martin takes us to Hong Kong for a behind-the-scenes look at how Chinese wine is made.
Yan Can Cook
Season 5, Episode 1: The Soy of Cooking
#MartinYan #soy #seafoodroll #tofu #recipes #yancancook
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday:
About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website:
Discover more fun with food on KQED:
Chef Mario Batali Celebrates America's Favorite Regional Comfort Foods
Celebrity Chef Mario Batali (host of The Chew) comes on the show to celebrate America’s favorite regional dishes and talk about his new book Big American Cookbook: 250 Favorite Recipes from Across the USA. We talk about the history of our regional cuisines and how they evolved from popular “Old World” recipes brought over by our immigrant forefathers. We discuss the amazing diversity of barbecue, the age-old debate over New England clam chowder vs. Manhattan clam chowder, and where he thinks the next big culinary scene is about emerge. He discusses the origins of his love for cooking, how he maintains quality and consistency when operating 26 different restaurants around the world, and why it's not the end of the world if you can't buy “locally grown and organic. Plus proper pickling/preserving and other helpful tips.
Order Chef Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA on Amazon. You can watch his show The Chew every weekday on ABC, visit his website at mariobatali.com for all kinds of other fun stuff, and follow him on twitter at @mariobatali.
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