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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: November 2013

Lamb Shank.

A CookTale

An extra special delicious Lamb Shank, braised with Cannellini Beans, Turnips, Carrots, Onions, and as a special flavor boost, Daikon.A weeknight dinner well worthy of a weekend dinner party. And one day it shall be!


1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 large Lamb Shanks
Kosher Salt & Black Pepper
3 large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
Daikon peeled, halved & sliced to half circles
2 Onions (chopped)
4 large Garlic Cloves (sliced)
Lemon Peel
Orange Peel
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 C of Dry Vermouth or Dry White Wine
3 C Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available from “More Than Gourmet” online from Amazon


1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes. Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Onions, Carrots & sliced Garlic & sauté until softened. Stir in the Lemon & Orange Peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While the Meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, Daikon, Carrots, Chicken Stock & the diluted Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnish with Rosemary branches & an additional spoonful of the sauce & serve.

Chicken Marala

Serves 2
A CookTale
Chicken Marvsala or Marsala. Excuse the pun! But whatever you call it, it was a delicious simple dish to enjoy on a chilly November evening. The accompaniment was roasted Belgium Endive, a fine contrast in flavor.INGREDIENTS

2 Boneless SkinlessThighs
1 C of Cremini Mushrooms (sliced)
4 TBs of Butter
1 TB of EVOO
2 Ounces of Demi Glace Gold
1/3 C of Marsala
2 TB of Sherry
Salt & Pepper


1. Season the Thighs.

2. Heat a sauce pan & add the Butter. When it stops sizzling, add the Thighs. Cook for a few minutes until lightly brown, turn & repeat until cooked through. Remove to a warm plate while you prepare the Mushroom Marsala Sauce.

3. Add another TB of Butter & the Mushrooms. Saute until lightly browned. Add the Marsala, Sherry & Demi Glace Gold. Saute the Sauce until slightly reduced & well emulsified.

4. Plate the Thighs & spoon on the Mushrooms & Sauce.

Chicken with Garlicky Lemon-Anchovy Sauce

Serves 2

A CookTale

This is adapted from a Melissa Clark recipe in the Dining Section of the New York Times. For us, it is a new found  way to enjoy boneless Thighs. It was a successful endeavor, to be added to our favorites file.


1-1/4 lb boneless, skinless Chicken Thighs

1 tsp kosher Salt

Freshly ground Black Pepper

5 Garlic Cloves, peeled and smashed

1/4 C EVOO

5 Anchovy Filets

2 TB drained Capers patted dry

1 large pinch Chile Flakes

1 Lemon, halved

Freshly chopped parsley for serving




1. Heat oven to 350 degrees.  Season the Chicken Thighs with Salt and Pepper and let rest while preparing the Anchovy-Garlic oil.  Mince one of the Garlic Cloves and set it aside for later.  In a large ovenproof skillet over medium-high heat, add the Oil.  When the Oil is hot, add the 5 smashed Garlic Cloves, the Anchovies, Capers and Chile.  Cook, stirring with a wooden spoon to break up the Anchovies, until the Garlic browns around the edges and the Anchovies dissolve, 3 to 5 minutes.


2. Add the Chicken Thighs and cook until nicely browned on one side, 5 minutes, until the Chicken is cooked through.


3. When the Chicken is done, transfer it to a plate.  Place skillet back on the heat and add minced Garlic and the juice of one lemon half.  Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.  Return Chicken to the pan and cook it in the sauce for another 15 to 30 seconds.


4. Serve, squeeze on the remaining lemon half over the chicken and sprinkle with Parsley.