Lamb is an acquire taste, though I've definitely acquired it. The shanks are less expensive than even ground lamb, though I imagine a good bit of that is bone...
I'm really surprised there is no alium in this dish. You've got two thirds of the mirepoix... kinda seems heresy to leave out the onion. ;) Shank is gonna be fatty on lamb, there's not much wool on them little legs, gotta stay warm! That's what the "skim the fat" bit is about. (One doesn't wanna skim *too* much fat; need a little to hold flavour!) HMMMMM! While traditionally matzoh ball soup is chicken, there's nothing un-kosher about using lamb instead! It would make it a full-two-day operation; stew off your shanks and then fridge'em, scrape off the fat the next day early and make matzoh balls, then do step three subbing balls for orzo...
Yeah, there's a lot you could improvise on here. Could also do in the crock pot... if you use beef shanks you're gonna get a lot of marrow, which means you're gonna get a really rich broth, especially in the crock pot. Eight hours on low.... nom.
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I'm really surprised there is no alium in this dish. You've got two thirds of the mirepoix... kinda seems heresy to leave out the onion. ;) Shank is gonna be fatty on lamb, there's not much wool on them little legs, gotta stay warm! That's what the "skim the fat" bit is about. (One doesn't wanna skim *too* much fat; need a little to hold flavour!) HMMMMM! While traditionally matzoh ball soup is chicken, there's nothing un-kosher about using lamb instead! It would make it a full-two-day operation; stew off your shanks and then fridge'em, scrape off the fat the next day early and make matzoh balls, then do step three subbing balls for orzo...
Yeah, there's a lot you could improvise on here. Could also do in the crock pot... if you use beef shanks you're gonna get a lot of marrow, which means you're gonna get a really rich broth, especially in the crock pot. Eight hours on low.... nom.