My Mise is in Place
My Sucre Dough has had enough rest. I took her out and let her warm up, just a little. I then roll it out. I still use flour. It makes it very easy to peel off the to layer and place into the tart pan. Now my pastry dough is in the fridge getting another well deserved rest. Sleep tight Mi Cherie.
I am making lamb shanks. They benefit with a couple days in the fridge to meld their flavors. Last night I made a rub, of crushed garlic, rosemary, thyme, pepper and lemon zest. I poured in a few Tablespoons on Olive Oil, then slathered the shanks with the rub. Then I covered them and put them into the fridge to, yes you guessed it, rest until I was ready for them today. I let them sit out for about 30 minutes before I am going to cook them. I rub some kosher salt on them right before I am going to sear them. Since I am making about 15 pounds of shanks I will let you in on my latest, greatest idea. I turn on my grill to hot a blazes, then I seer them all at once. While I am doing that I am sauteing onions, fennel, carrots, celery and garlic. Once that is all nice and soft I added a couple bottles of Bordeaux. That reduced for about 10 minutes then I put in veal and chicken stock. Toss in a bunch of bay leaves, thyme sprigs and parsley and I am now ready to add my seared shanks. I cover the pan with professional grade plastic wrap, then foil. I put it all in the oven at 325 degrees . They are going to cook 2-1/2-3 hours. It smells amazing in here. I need to keep my voice down because I have so much food resting in the fridge.
