So we have the dishwasher in, and the freezer. The stove is in, but not the vent, so I’ve used it, but it is currently non-functional until the husband puts it in.
Sauté garlic and onions in olive oil until caramelized in a large dutch oven. Add lamb shank and herbs and sear. Add about a third of a bottle of wine, and simmer until reduced by half. Put another third in, and place in 200 degree oven. Put another third in after a while. Remove from oven ten or so minutes before dinner, and let rest. Use the fond for your sauce.
Sauté fond, onions, and garlic. Add salt, pepper butter and vinegars to taste. I added white wine vinegar because it was too sharp, but needed more acid.
Sauté the onions and garlic in olive oil. Add lamb stock and supplement with water to get the right level. Salt and pepper to taste. Cover and simmer. When done add diced tomatoes or halved cherry tomatoes.
I considered doing preserved lemons, but opted for tomatoes.
Sauté in olive oil until yummy. Add salt and pepper.
Reserve the bones from the shanks so that you can make more lamb stock – I froze them because I don’t want an unvented gas stove on all night. But when it is in, I’ma roast the bones, then put in a big stock pot for a day or two with some veggies and herbs.
I also canned about two gallons of tomato sauce, a gallon of pickles, and some pickled peppers. I have about a quart of the brine left over. Any ideas?