A Taste Of Yeman: Port Braised Lamb Shanks...

A Taste Of Yeman: Port Braised Lamb Shanks You're sitting in a nice little family restaurant somewhere in the South. Voices raise just a tad from across the room. You can tell something is being hotly debated. Is it rival teams? Politics? Religion?

No, nothing as mundane as that. We're talking about who's got the best pulled pork crockpot recipes lamb shanks in red wine and mushrooms the South.

Green tea is a preferred source of anti-oxidants because it contains EGCG, one of the most potent anti-oxidants around. EGCG is times more powerful than many vitamins known to be potent antioxidants like lamb shanks in red wine Vitamins C and E. Of course putting an item on the menu doesn't mean a lot if no one buys it, but they do. I've been carrying out an informal survey noting who does and who doesn't sell BBQ wings. I visit a couple of restaurants regularly as well as a couple of local pubs and also order in food occasionally. Guess what, they all serve barbecue chicken wings. That tells me that their customers must be buying them in quantities that make them worth offering on their menu.

The menu is a blend of traditional Greek Island fare- octopus, Greek salad, fresh fish and they've borrowed a bit from their Italian counterparts as they also serve Caprese salads and pastas.My choice is Yianni's Octopus cooked in a best slow cooked lamb shanks red wine in red wine sauce. So delicious!

White pizzas (those without tomato sauce) go well with Champagne, Sauvignon Blanc, or Pinot Grigio. slow cooker lamb shanks in red wine pizzas (those with tomato sauce) tend to go best with Cabernet Sauvignon, Chianti, Merlot, Cabernet Franc, and Rioja.

Aroma: Wine has its own aroma which makes it different from others. Since, major wines are manufactured from grapes and other fruit extracts, so it is likely to notice a certain beautiful aroma in the wines. So, make sure to keep a track on this aspect.

Tip: Watch out for lamb shanks, they tend to be very poor quality, 'boil in the bag', with a shelf life of years due to preservatives and pasteurization.

Boil a cup of water for couscous. Put 1 cup of the dry couscous into a bowl and cover it with hot water. Put cling film over the bowl so the couscous steams. After 5 minutes it should have absorbed the water. Fluff it with a fork and add a bit of butter.