TammyArcadia, I made the lamb shanks and saurkraut. Followed your plan and used Cathy's ideas

N

nan

Well-known member
too, was very good. Only tweak was, I had some whole criminis that needed to be used. Threw them in after I took the shanks out of oil, stirred them around and added a bit of vegetable stock to finish them off.

Did use the juniper berries along with the caraway seeds. Use a bunch of whole peeled garlic cloves. Wished there had been more!!Picking them out as I cleaned up, sort of a combination pickled and roasted.

Funny, I too did not think it was salty enough! I use very little salt and remember saurkraut as being very salty?

Think gnocchi would be good with this. I will cook some noodles tonight to go with lefovers. Little red taters would be excellent too.

Thanks,

Nan

http://www.finerkitchens.com/swap/forum1/32540_OkThis_one_is_tough_ISO_Lamb_Shanks_w/Sauerkraut

 
Yummm, its been so cold here, sounds like I need to revisit my own

comfort food!! So glad you tried it and liked it!I LOVE that combination of the richness of lamb and the tanginess of the sauerkraut- The mushrooms pick up just the right flavor and the red wine and caraway really make it!!The garlic ismaking my mouth water... Thanks for telling me!!!

 
Sounds so good, Nan

Sauerkraut is usually made with just cabbage and salt but it doesn't end up tasting salty. I suppose in some canned stuff it might have salt added but if you get good quality refrigerated sauerkraut you shouldn't end up with a salty product- at least that has been my experience. I have never looked at the ingredients in refrigerated sauerkraut but use it a lot.

 
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