{"id":1315,"date":"2011-10-20T14:27:28","date_gmt":"2011-10-20T12:27:28","guid":{"rendered":"http:\/\/foodies.dk\/?p=1315"},"modified":"2011-10-20T14:27:28","modified_gmt":"2011-10-20T12:27:28","slug":"braiseret-lammeskank","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=1315","title":{"rendered":"Braiseret Lammeskank"},"content":{"rendered":"<p>\t\t\t\tVinden rusker og bygerne driver forbi. Det er oktober, det er efter\u00e5rsferie og s\u00e5 er det tid til simremad.<\/p>\n<p>I mine \u00f8jne er det fantastiske ved simremad hvor simpelt man g\u00f8re det. Med f\u00e5 ingredienser kan man lade smagen udvikle sig over lang tid mens k\u00f8dets bindev\u00e6v nedbrydes og k\u00f8det bliver m\u00f8rt.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1319\" title=\"IMG_1741\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1741-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>Til vores lille familie p\u00e5 3 brugte jeg<\/p>\n<p>3 lammeskanke<\/p>\n<p>2 store l\u00f8g<\/p>\n<p>4 fed hvidl\u00f8g<\/p>\n<p>1 tsk t\u00f8rret Provence krydderi<\/p>\n<p>\u00bd flaske r\u00f8dvin<\/p>\n<p>2\u00bd dl oksefond<\/p>\n<p>Rapsolie<\/p>\n<p>Salt og peber<\/p>\n<p>T\u00e6nd ovnen p\u00e5 175 grader og lad den varme op. Husk at simremad kr\u00e6ver god gammeldags ovnvarme s\u00e5 ikke noget med varmluft her.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1320\" title=\"IMG_1743\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1743-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>Sk\u00e6r l\u00f8g i halve ringe og hak hvidl\u00f8get.Krydr skankene grundigt med salt og peber p\u00e5 alle sider.\u00a0Varm en stegeso eller anden gryde der kan g\u00e5 i ovnen op og kom rapsolien i.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1321\" title=\"IMG_1745\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1745-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>N\u00e5r olien er rygende varm brunes skankene grundigt p\u00e5 alle sider. Stil skankene til side og steg herefter l\u00f8gene i olien til de er helt klare og begynder at brune let.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1322\" title=\"IMG_1746\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1746-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>Kom hvidl\u00f8g i og lad det stege med\u00a0et minuts tid.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1323\" title=\"IMG_1747\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1747-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>Kom skankene tilbage og drys provence krydderi over. h\u00e6ld herefter r\u00f8dvin og fond\u00a0 over, kom l\u00e5get p\u00e5 og stil det hele i ovnen et par timer.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1325\" title=\"IMG_1753\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1753-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>K\u00f8det serveres med kartoffelmos og saucen til.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1324\" title=\"IMG_1750\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_1750-300x225.jpg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>Hvis saucen ikke er helt tyk nok kan denne koges lidt ind mens kartoffelmosen g\u00f8res f\u00e6rdig.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vinden rusker og bygerne driver forbi. Det er oktober, det er efter\u00e5rsferie og s\u00e5 er det tid til simremad. I mine \u00f8jne er det fantastiske ved simremad hvor simpelt man g\u00f8re det. Med f\u00e5 ingredienser kan man lade smagen udvikle sig over lang tid mens k\u00f8dets bindev\u00e6v nedbrydes og k\u00f8det bliver m\u00f8rt. Til vores lille<\/p>\n<div class=\"more-link-wrap\"><a class=\"more-link button\" href=\"https:\/\/foodies.dk\/?p=1315\">Continue Reading<\/a><\/div>\n","protected":false},"author":2,"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":false,"_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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[239,299,323,333,336,346,403,433,459,465,496,502,524],"class_list":["post-1315","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-hvidlg","tag-kartoffelmos","tag-krydderi","tag-lam","tag-lammeskank","tag-lg","tag-oksefond","tag-peber","tag-provence","tag-rapsolie","tag-rdvin","tag-salt","tag-skank"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-ld","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1315"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1315\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}