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Originally Posted by CRussel
Just finished reading The Shooting at Chateau Rock, the latest Bruno, Chief of Police novel from Martin Walker. Delightful, as always. And the audio version, narrated by Robert Ian MacKenzie, was also superb.
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OK, I often enjoy the food described in the Bruno books, and I've even learned a few things that I've carried over into my own cooking. But in this book there is a recipe for Lamb Shanks with Pomegranate and Walnuts that sounded really interesting, so I decided to make it. Wow, this was YUMMY! Only one ingredient that might be a bit tricky to find (though Amazon has it), and that's pomegranate molasses. And while the recipe is a two day affair, it's not actually that difficult -- it's just that you need to rub down the lamb in the morning, cook it in the afternoon, and then put it in the refrigerator overnight. The rest is fairly easy. If you're a fan of Bruno, by all means read the book, and do try the recipe.
(Note: for those who've been somewhat frustrated by incomplete recipes in earlier books, this one is fully written out. The only thing missing is the braising temperature, and that can be anywhere from 325F to 350F (160C-175C, or gas mark 3-4). It's not particularly critical, since you're braising and going by how done the meat is. )