Monday, November 10, 2008

:: Day 148 - Summary ::

You know how I know I ate way too much this weekend? I woke up Monday morning, still full, and feeling like i'm going to throw up. I know I was supposed to work out yesterday evening the cooking time 2 hours that I never got out of the kitchen. So to be held accountable, I am catching up with yesterday's appointment in the AM and then still doing the PM workout after workout. This is what I call accountability.

7am makeup KB, endurance sets
33 mins, 372 cal burnt, HRa 160, HRm 175
40 2 hand swings, 1 min (24lb)
40 transfers, 1 min
40 reps, 1 swing, 1 transfer, 1 min
40 reps, 5/5 x 4 1 hand swings, 1 min
40 reps, 10/10 x 2 1 hand swings, 1 min
40 reps, 20/20, 1 hand swings, 1 min.
40 reps, 1 swing, 1 transfer, 1 min
40 transfers, 1 min
40 2 hand swings, 1 min
40 2 hand swings, 1 min (24lb)
10 min work w/1 min rest x 3 = 33 mins (1200 swings)

5pm KB with Mikee.It's Mikee's first official KB workout and he let me train him! He did awesome and his form is right on! So proud of him!
40 2 hand swings
1 min work w/1 min rest x 15 = 30 mins (600 swings)

8am: New juice blend: 1 persimmon, 1 apple, 1 frozen banana. Holy crap, this tasted way too good, kinda like something I would get at Jamba. I.e. Sugar high!!!

12pm: Bowl of homemade garlic rosemary white bean soup

Main meal @ home
Slow-cooked lamb shanks with spinach (holy guacs, this was GOOD! mikee says its restaurant quality!!! So worth the 2.5 hrs)
Leftover autumn gratin
Leftover lentil risotto

For the step-by-step:
1. The night before, salt the lamb shanks and refridgerate.
2. Prepare the ingredients: 1 small onion, 1 med carrot, 1 celery stalk, 2 thyme springs, 1 rosemary sprigs, 1 garlic head with cloves seperated but not peeled, 1 tbsp tomato paste, 3 2-inch lemon zest

3. 1 tbsp veg oil over medium heat. Sear the shanks on all side until golden brown. 12-15 mins.

4. Saute miretoix over 1 tbsp evoo with tomato paste, 1/2 tsp caraway seeds, 1/2 tsp black peppercorn

5. Place lamb shanks atop the veges. Stuff herbs and lemon zest around and in lamb shanks. Top with 1 cup dry white wine and cold water until shanks were 1/2 submerged.

6. Braise covered at 300F for 1.5-2.5 hours. Until meat falls off the bone. Top up with more wine if needed.
7. Blanch spinach in boiling water for 1-2 mins. Drain well.
8. Remove shanks from pot and pour the juices through a sieve. Mash the garlic well so that it is squeezed through the sieve.
9. Return the juices to a clean skillet and reduce over high heat until half original volume.

10. Put spinach into the skillet and continue heating for 1-2 mins.
11. Place lamb shanks (you can debone it if you like) atop of the spinach and heat lamb up for another 1 mins.

12. Serve immediately atop the spinach bed and garnish with parsley.


melissa said...

oooh the lamb shanks sound so yummy! Is it Peter Berley?

sctemplar3 said...


Jo said...

mel: Yes it is Peter Barley! His recipes have been spot on so far, except for the rosemary white bean soup which was so-so.

sctemplar3: you should consider making them! relatively cheap cut of meat, $3.99/lb at safeway $6.99/lb at WF. And oh so delicious when braised!