I'm trying to find a bright, maybe briny counter to a rich and fatty braised lamb shank. I can't get away from starches.
8 Comments
GreeksLoveBaconJanuary 4, 2014
Thank you for the suggestions everyone.
amysarahJanuary 3, 2014
At the risk of being boring, I think a simple green salad (butter lettuce, e.g.) with a good sharp vinaigrette (maybe made with lemon juice) is the best counterpoint - and doesn't compete with the complexity of the lamb. That and some crusty bread, or whatever starch you're serving, makes a pretty fine meal.
LeBec F.January 3, 2014
I think your consciousness of "rich and fatty" is key here. Acid is an excellent foil for those qualities, as you can see in P's and A's suggestions- vinegar, lemon juice. Personally, when i do a rich entree like yours, i like to keep it simple w/ the sides, so the mouth isn't overwhelmed. Also, the shanks are soft/shreddy/smushy in texture, so i like to do sides that are very different texturally, like crisp or chewy. So i lean towards a garlic sauteed kale or swiss chard (incl delightfully crunchy chopped stems)served with a squeeze of lemon juice, and a couscous or whole grain pilaf (wheatberries, red quinoa, short grain brown rice... with no herbs to compete with those in the shank sauce.) The wine in the sauce would steer me away from any sweet elements in the sides. Plenty of good quality French bread for that wonderful sauce!
ATG117January 3, 2014
what about roasted beets drizzled generously with red wine vinegar, salt, pepper, a touch of honey, and crumbled goat cheese.
Sam1148January 3, 2014
Oh...to get away from starches.
Flat style green beans (or the little ones) lightly cooked..still bright and crunchy. With a greek tomato sauce; use your basic tomato sauce (garlic, oregano etc) and add a hint cinnamon, allspice and cloves-- very light just a fragrance.
Serve that over the green bean which are tossed in bread crumbs and olive oil...not too much of the sauce...just a tsp or 4 for a serving of the bread crumb coated green beans.
Flat style green beans (or the little ones) lightly cooked..still bright and crunchy. With a greek tomato sauce; use your basic tomato sauce (garlic, oregano etc) and add a hint cinnamon, allspice and cloves-- very light just a fragrance.
Serve that over the green bean which are tossed in bread crumbs and olive oil...not too much of the sauce...just a tsp or 4 for a serving of the bread crumb coated green beans.
GreeksLoveBaconJanuary 3, 2014
The beans sound like a pretty great idea. Thanks for the fresh take!
Sam1148January 3, 2014
A take on tabouli salad.
quinoa, with chopped parsley, chopped cherry tomatoes, lemon juice and olive oil.
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Or very slightly cooked frozen baby lima beans. With chopped sun dried tomatoes, feta cheese, Parsley, and oragano. With a lemon/garlic/oragano/olive oil dressing.
quinoa, with chopped parsley, chopped cherry tomatoes, lemon juice and olive oil.
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Or very slightly cooked frozen baby lima beans. With chopped sun dried tomatoes, feta cheese, Parsley, and oragano. With a lemon/garlic/oragano/olive oil dressing.
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