I've never cooked lamb so I really don't know how this will turn out. All I know is that Mario baked this for additional 1.5 hours in the oven - - wow , here goes my electric bill. As much as possible, we tried to minimize baking during summer as the temperature here can rise to as much as 100 degrees. Yup -- 24/7 air conditioner for us as we got spoiled to the Colorado weather when we lived there..
Cooking meat with orange? This is a special treat! The sweet tangy flavor of the orange in the meat is unexpected -- and I'm crazy about it. No wonder Batali mentioned in the book that he is forever thinking of variations of orange and lamb together. Hey -- whatever you say master - -you're food is good..do what you have to do -- you're the chef guy and I am now looking for another book as I think I will finish your book ahead of schedule. I am heading out to get wine - -I wonder what is a good pairing for this - -Good thing I am now friends with the wine store owner nearby.
Someone asked me in my email if we gained weight on this cookout...Hmm..nope - -still 95 lbs here. Should I place a weight chart as I go along this book? Nice idea!
Maria Batali's version: Page 382
DAY 16
Maria Belinda's version
Be sure to brown the lamb on both sides and the onions and garlic are cooked well okay?
2 large meaty lamb shanks (Mario used 4 but it's only me and hubby who's eating this tonight)
salt and pepper
6 tbsp extra virgin oil
1 onion
1 navel orange, sliced into wedges
2 tbsp dried rosemary (use fresh if you have)
1/2 cup olives (preferably gaeta)
1 cup dry white wine
1 cup tomato sauce
1 cup chicken stock
zest of orangeHERE'S HOW:
I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.
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