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.


Preparing baby artichokes for use in a recipe

baby artichoke

baby artichoke

Baby artichokes are prepared and eaten differently than the big ones. First you need to prepare them.

Preparing the artichoke

Preparing the artichoke

The picture above shows the steps.

1. Peel the leaves away until you get to the all yellow tender leaves.

2. Cut off the stem.

3. Trim the area around the stem.

The baby artichokes are now ready to cook. Everything left is edible. I have seen recipes using them raw, very thinly sliced, dressed with olive oil and parmesan. They can be steamed or sautéed. I chose to roast them today. I cut them in quarters. Tossed with olive oil, salt and pepper. Then I roasted them in a 400 degree oven for 20 minutes. Grated some parmesan over top and they were delicious!

Roasted baby artichokes

Roasted baby artichokes



Roasted Asparagus with Orange Gremolata

One of the best signs of spring is fresh local asparagus. I cheated and bought some brought in from Mexico. I don’t usually do that but my taste buds made me. I got the big fat ones to roast and I peeled them so they would melt in my mouth. The gremolata will work on steamed skinny asparagus as well, it is up to you. It is also great on other veggies or broiled fish. The citrus, garlic herb combo makes all kinds of foods sing! Experiment, have fun with it!

Asparagus with Orange Gremolata

Asparagus with Orange Gremolata

<strong>Roasted Asparagus with Orange Gremolata

  • Servings: 4
  • Difficulty: easy
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1 bunch of fat asparagus, peeled

Zest from an orange

2-3 garlic cloves, minced

3 Tablespoons finely chopped parsley

Preheat oven to 400 degrees

1. Toss asparagus with  olive oil

2. Roast asparagus, on baking sheet, 20 minutes

3. While the asparagus is roasting combine the zest, garlic and parsley

4.Sprinkle the gremolata over the asparagus and serve

This is the tool I use to zest my citrus. I don’t like the orange grated for this recipe. I want the zest to have a bit of texture and really pop!