Food Network Friday: “Lamb Shanks” with Sweet Potato Risotto and Sauce

 Megan’s version

This much delayed edition of Food Network Friday is finally happening! First up, because she stuck to the original date, is Vegan Aide at Weekly Vegan Menu! She hopes for brownie points for being early  on time, where I’d just hope for brownies. (Did you hear that Amy from Tahini Too?)

 Vegan Aide’s version

Vegan Aide’s plate is beautiful, as usual, and is also quite true to Bobby Flay’s recipe. Using lamb-tan as a stand in, the dish is drizzled with truffle oil to enhance the mushroomy flavor. Who wouldn’t be proud to serve this for an elegant dinner? Be sure to check back for the recipe so you can!
 
Over at Vegan Cookbook Aficionado,  Megan, who chose this recipe, cooked up a delectable version! Using gorgeous pan seared tempeh instead of lamb, she shook up the sauce by radically reducing the amount of vinegar. I balked at that, too, Megan. Thanks for such a thought provoking pick.


My version

Like Megan, I had a plan for this recipe as soon as she suggested it. After an amazing trip to Asheville, North Carolina, I drew from a meal at Nine Mile to take several left-turns from Bobby Flay’s recipe. If you read my previous post, you’ll know that the restaurant is Caribbean meets Pasta. It sounds crazy, but it’s crazy good. I used garlic, ginger, cumin, allspice, paprika, onions, carrots, jalapeno, celery, and fire-roasted tomatoes to make a sauce reminiscent of the one on our trip. The initial recipe calls for straining out the vegetables, and since I knew I wasn’t doing that, I just added the mushrooms to it. The risotto became pasta. Jerk-seasoned and pan-fried Tofu Planks replaced the Lamb Shanks. All in all, not very much like the original, but  it turned out to be just what we were craving.

You can’t win if you don’t enter! Congratulations to Lys, commenter #6  for winning a copy of American Vegan Kitchen. Please email me your shipping address and I’ll get this on the way to you.

Happy weekend! 

 

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9 Comments

  1. Posted April 27, 2012 at 10:08 pm | Permalink

    I never thought to veganize lamb shanks. Looks like you all did a fantastic job of it. :)

  2. Posted April 27, 2012 at 10:46 pm | Permalink

    I totally wussed out! Yours all look beautifully delicious though!

  3. Posted April 27, 2012 at 11:17 pm | Permalink

    Tiffany, I’ve got a recipe on the blog for ‘lamb’ that I really like, if you are looking for something like that.

    Kelly, you were missed! We’re doing them once a month now. Maybe next time?

  4. Posted April 28, 2012 at 12:41 am | Permalink

    Hey Tami,

    Just letting you know that I sent you my mailing address. Thank you so much for having such a great giveaway! I never thought I would win. I’m totally looking forward to seeing this book arrive on my doorstep. …I feel like I should win a scratch ticket right now. Love the luck!

  5. Posted April 28, 2012 at 6:21 am | Permalink

    Thank you for the review. I love anything vegan. I think I need to try it too :)
    How to Make Sweet Potato Fries

  6. Posted April 28, 2012 at 3:45 pm | Permalink

    Lys, give it a try! You just might win!

    Thanks, Acca!

  7. Posted April 29, 2012 at 4:56 pm | Permalink

    I hear you, Tami!! Your jerk tofu looks perfect for my dinner plate tonight :) I shall be waiting…!!!

  8. Posted April 29, 2012 at 5:27 pm | Permalink

    Amy, you do dessert.. lemon zingers!

  9. Posted April 30, 2012 at 2:46 pm | Permalink

    I love how much you diviated from the original recipe Tami, the Caribbean spin sounds delicious!

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