Broasted Lamb Shanks

Broasted lamb shanks with white beans and kale

Broasted lamb shanks with white beans and kale

Lamb shanks are one of my son, Patrick’s favorite meals. I call my method broasting because I braise them uncovered which allows the shanks to brown. I find it impossible to get them browned all over in a skillet prior to cooking, so this is my solution. You will need to turn the shanks a couple of times and keep an eye on the broth level. I serve them with cannellini beans and mushrooms, a classic combo with lamb for good reason.

Broasted Lamb Shanks

4 lamb shanks 1 1/4- 1 1/2 pound each

2 Tablespoons olive oil

3 shallots thinly sliced

2 celery stalks chopped

2 carrots chopped

1 Tablespoon tomato paste

2 cloves garlic sliced thin

1 Tablespoon minced rosemary

1 Tablespoon Dijon mustard

1/2 cup dry red wine

2-3 cups beef broth

Preheat oven to 325 degrees

1. In a Dutch oven over medium heat wilt the shallots, celery and carrot in the olive oil.

2.Stir in tomato paste, garlic, rosemary and mustard till fragrant.

3. Raise the temp to high and add wine, reduce to about 2 Tablespoons.

4. Add broth and bring to boil. Add the shanks.

5. Cook in oven uncovered for 2-2 1/2 hours turning the shanks 2-3 times to brown.

6. You may cover the shanks with foil on a platter and reduce the broth to a sauce consistency.

Serve with polenta, mashed potatoes or white beans and the sauce.

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Rack of Lamb with Mustard and Rosemary

Rack of Lamb

Rack of Lamb

Rack of lamb is one of my favorite meats. It is a go to for special occasions. Not only is it luxurious and tasty it is easy! One rack has 8 bones and serves 2-3 depending on appetites. Based on where you shop, they will have either USA or New Zealand/ Australian lamb. The latter is smaller and in my opinion sweeter, but both are good. What I like about this recipe is the bit of sugar really brings out the sweetness of the lamb while the mustard and rosemary play with the gamey flavor.

Rack of Lamb with Mustard and Rosemary

2 Racks of lamb

3 Tablespoons grainy mustard

2 Tablespoons melted butter

2 Tablespoons chopped fresh rosemary

1 Tablespoon dark brown sugar

Preheat oven to 450 degrees

1. Score the fat side of the lamb in a diamond pattern

2. Mix the rest of the ingredients in a small bowl.

3. Spread the mixture all over the racks.

4. Roast in oven, fat side up, 25 minutes.

5. Remove from oven and tent with foil. Let rest 15 minutes.

6. Cut into chops and serve .

 

Roasted Pork Tenderloin and Fennel

Roasted Pork Tenderloin and Fennel

Roasted Pork Tenderloin and Fennel

Pork tenderloin is hard to beat. They generally run about one pound so serve 2-3 people. Pork tenderloin is easy and reliable to cook. the biggest mistake is overcooking. A while back the USDA changed the rules on pork temperatures so that 145 degrees is fully cooked. Still pink and juicy and full of flavor. This is a simple recipe using mustard, fennel and onions.

Roasted Pork Tenderloin with Fennel

  • Servings: 2-3
  • Difficulty: easy
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1 Tablespoon grainy mustard

1 Tablespoon brown sugar

1 Tablespoon fennel seed

1 Tablespoon olive oil

1 teaspoon thyme

1 pork tenderloin

1 fennel bulb quartered

1 large onion quartered

1 Tablespoon olive oil

1. Mix mustard, sugar, fennel seed, oil and thyme in a small bowl.

2. Pat the tenderloin dry. Season with salt and pepper. Rub with mustard marinade. Store covered in fridge for 2-24 hours.

3. Preheat oven to 425 degrees.

4. Toss fennel and onion with olive oil.

5. Roast pork and veggies on a rimmed baking sheet 25 minutes.

6. Let pork rest 5-7 minutes and slice into 1/4-1/2 inch slices. Yum!

 

Dijon Dill Mahi-Mahi

Mustard dill mahi-mahi

Mustard dill mahi-mahi

Megan is a vibrant multi-talented awesome young woman (who happens to be my son’s fiancé)…but not a great cook. We decided to work together to change that. She has never cooked fish but loves to eat it so that is where we are starting. The first step was a trip to my favorite fish market, Rohr Fish. One of the rules when you buy fish is to not be set on a particular fish. Go with an open mind and see what looks great. As soon as we walked in the mahi- mahi spoke to me. Absolutely beautiful! Mahi is a bloodline fish, there is a standout area of red down the center called the bloodline. The bloodline must be bright red to pink, if it is turning brown it is not fresh. If it has been trimmed off be suspicious. Also the smell of fresh fish is of the ocean, nice and clean. If it smells fishy  it’s not good. The flesh should look moist and spring back when pressed. Buying great fish is 3/4 of the trick to a successful fish dinner.

When it comes to fish simple is best in my opinion. Let the fish sing. Too much sauce or flavorings will cover the delicate flavor. And let’s face it fish is not the cheapest protein out there. I want to taste it. So we went for a Dijon dill glaze and roasted it. Not only did we have a great meal we had fun!

Roasted Dijon Dill Mahi-Mahi

  • Servings: 4
  • Difficulty: easy
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2 Tablespoons Dijon mustard

2Tablespoons olive oil

2 Tablespoons chopped fresh dil

4 7 ounce mahi-mahi fillets

Preheat oven to 425 degrees

1. Mix the mustard, olive oil and dill in a small bowl.

2. Slather the mixture on the mahi-mahi fillets

3. Roast on a baking sheet for 15 minutes. The fillets will lift right off of the skin with a spatula.

Happy Megan

Happy Megan