Monday, December 26, 2011
Small Kitchen Stories: Hannukha Lamb "Seder" Shank!
Who does not adore Giant Foods? At holiday time I love the entranceway filled with festive greenery and gift food items.
In preparation for Hannukha I shopped the end-cap only to find Matzoh and Gefilte Fish! Then over to the meat case I discovered, the "Sedar (sic) Bone", a shank half, very meaty and priced at $1.68!
Giant, you are killing me with laughter if the above situation was not so pathetic.
Foods such as the Seder Paschal Lamb Bone, Matzoh and Gefilte Fish are for Passover which is celebrated in Spring! In 2012, the first Night of Passover begins on Good Friday!
Dearest Giant, this time of year for Hannukha, we are looking for Golden Potatoes, Sour Cream, and Apples to make for Latkes with applesauce!
However, not one to pass up the bargain lamb for $1.68; I asked the Butcher to bring me 6 or 8 more! Even odder, I was informed that per "lamb case" there is only One Sedar (sic) Bone! ****Hilarious!****
Here is the Small Kitchen Recipe. This is how my Mom makes a leg of lamb, and most likely as did her Mom and all my direct maternal relatives before me!
Giant "Sedar Lamb Bone": or find a nice shank half. Mine was just over one pound.
Yellow Mustard: Grey Poupon, the classic original.
Yellow Potatoes: halved.
Baby Carrots: whole.
Preheat the oven to 400 degrees. I used my toaster oven!
Smear the Lamb Shank with the mustard. Make certain to smear the bottom and sides, covering every little bit. Put into a nice deep baking dish. Wedge in the potatoes and the carrots. Pour in a layer of wine.
Bake for ~ 1.25 hours. 1.5 hours maybe too long.
When done, the lamb will have a dark baked on crust and oozing clear juices.
Serve with sliced oranges and kiwis sprinkled with Cinnamon.
To All My Dear Readers: Happy Hannukha, Merry Christmas and a Very Happy New Year!