ISO: Ok,This one is tough! ISO Lamb Shanks w/Sauerkraut

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tammyarcadia-ca

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There was an actual recipe, It was given out at a local Pasadena, CA boutique called "Port O'Call" back in the 1960's- It was named, I beleive, after the owners son in law-Mohr Lamb Shanks was the name- What I remember is marinating lamb shanks in red wine and garlic overnight, draining lots of sauerkraut and marinating IT in red wine, dredging the shanks, browning the shanks, covering said shanks with sauerkraut, canned, yes canned whole button mushrooms, caraway seed (very important) covering with wine marinade and braising in the oven for a couple of hours- Anyone ever heard of such a thing???? I have searched high and low and of course Mom, at 82, can't remember exactly!! (She was shocked that i remembered so much!!) I even remember that she woud serve it at small dinner parties with mixed cantaloupe and honeydew balls on the side- Very forward thinnking for the 1960's don't you think??? Anyway, I have the lamb and would love any tips you all have for me- What nationality would something like this be??? Thanks to all my fellow foodies!!

 
I don't have the actual recipe you are asking for Tammy, but here is what I would do

You almost have the whole method in your head so why not just wing it and try? I would marinate then dredge the shanks, brown them and put aside. I personally like the refrigerated sauerkraut instead of canned but whichever you use, I would rinse it then put into a roaster with the marinade from the lamb, some chicken broth, onions, garlic, mushrooms, caraway seed, juniper berries and pepper. Mix it all up and place the shanks in the sauerkraut. If you like, put some red potatoes in to roast with the lamb. Cover it and roast for a few hours. About an hour before serving, take off the cover and finish roasting. You will end up with a perfectly glorious meal.

 
Turned out Great!! Only thing I forgot is that my sweetie hates

sauerkraut- but he loves lamb sjanks, SO I ate HIS!!!! Actually, next time (I'll just fix it for myself I LOVE it so much) but anyway, next time I wont drain the Sauerkraut first.... I don't think it was SALTy enough!! Is sauerkraut getting less salty?? I used the Claussen in the big jar..........

Anyway, can't wait for leftovers!!!!!

 
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