{"id":559,"date":"2017-01-07T10:09:20","date_gmt":"2017-01-07T17:09:20","guid":{"rendered":"http:\/\/olivereats.ca\/?p=559"},"modified":"2017-01-11T18:22:00","modified_gmt":"2017-01-12T01:22:00","slug":"braised-balsamic-and-molasses-beef-ribs-or-lamb-shanks","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/01\/07\/braised-balsamic-and-molasses-beef-ribs-or-lamb-shanks\/","title":{"rendered":"Braised Balsamic and Molasses Beef Ribs or Lamb Shanks"},"content":{"rendered":"<p>Makes a lovely sauce..good with small roasted potatoes or rice.\u00a0 You will want to lick every drop!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">6 beef ribs or 4 lamb shanks<\/li>\n<li class=\"ingredient\">salt and pepper<\/li>\n<li class=\"ingredient\">olive oil<\/li>\n<li class=\"ingredient\">1 c yellow onion thinly sliced<\/li>\n<li class=\"ingredient\">5 cloves of garlic thinly sliced<\/li>\n<li class=\"ingredient\">2 tbsp tomatoe paste<\/li>\n<li class=\"ingredient\">5 -6\u00a0 sprigs fresh thyme<\/li>\n<li class=\"ingredient\">1\/4 c balsamic vinegar<\/li>\n<li class=\"ingredient\">1\/4 c molasses<\/li>\n<li class=\"ingredient\">2 tsp packed brown sugar<\/li>\n<li class=\"ingredient\">1 1\/3 c water<\/li>\n<li class=\"ingredient\">2 heaping tsp of cornstarch<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat oven to 350.<\/li>\n<li class=\"instruction\">Sprinkle meat lightly with salt and pepper.<\/li>\n<li class=\"instruction\">In a large Dutch oven, heat 2 tsp olive oil over medium heat.<\/li>\n<li class=\"instruction\">Brown meat, turning occassionally, about 5 minutes.<\/li>\n<li class=\"instruction\">Transfer meat to a plate.<\/li>\n<li class=\"instruction\">In same pan, heat 1 tsp olive oil over medium high heat.<\/li>\n<li class=\"instruction\">Add onions and garlic, 1\/2 tsp salt and pinch of pepper.\u00a0 Stir onions until softened, about 5 minutes.<\/li>\n<li class=\"instruction\">Stir in tomatoe paste and 4 sprigs of thyme.\u00a0 Cook about 1 minute.<\/li>\n<li class=\"instruction\">Stir in vinegar, molasses,brown sugar, and water.<\/li>\n<li class=\"instruction\">Return meat to pan and bring to a boil.<\/li>\n<li class=\"instruction\">Cover and put in oven for 1 to 1 1\/2 hrs, until meat is fork tender and separating from the bone.<\/li>\n<li class=\"instruction\">Remove meat to a plate and keep warm.<\/li>\n<li class=\"instruction\">Remove sprigs of thyme.<\/li>\n<li class=\"instruction\">Skim fat from surface of cooking liquid.<\/li>\n<li class=\"instruction\">Bring liquid to a simmer.\u00a0 Cook for 10 min to reduce liquid.<\/li>\n<li class=\"instruction\">Mix cornstarch with a little bit of cold water.\u00a0 Add in small amounts to simmering liquid until mixture starts to thicken.\u00a0 Sauce should be fairly thin.<\/li>\n<li class=\"instruction\">Return meat to the pan and cook another 2 -4 minutes to heat through.<\/li>\n<li class=\"instruction\">Garnish with another sprig of thyme and serve.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">Canadian Living Magazine <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes a lovely sauce..good with small roasted potatoes or rice.\u00a0 You will want to lick every drop!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,56],"tags":[],"class_list":["post-559","post","type-post","status-publish","format-standard","hentry","category-beef","category-lamb"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-91","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/559"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=559"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/559\/revisions"}],"predecessor-version":[{"id":560,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/559\/revisions\/560"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}