Braised Lamb Shanks with Caramelized Onions and Shallots

by Monica (a Logan customer)

Yield: Serves 6.

Lamb Shanks

4 Tbs olive oil
1 lb onions, sliced
5 large shallots, sliced (about 1 cup)
2 Tbs chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 Tbs tomato paste
2 bay leaves

Potato and Root Vegetable Mash

3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
3 Tbs olive oil

Cooking Instructions for Lamb Shanks:

1. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
2. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
3. Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
4. Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

Cooking Instructions for Root Vegetable Mash:

1. Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
2. Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
3. Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Gyro-Burgers

serves 4

1 lb ground lamb
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground cumin
½ tsp pepper
¼ tsp. salt

Yogurt Cucumber Sauce

8 oz plain nonfat yogurt
½ c finely minced cucumber
2 minced green onions
¼ tsp sugar
¼ tsp garlic salt

Mix seasonings and add lamb. Mix well and form into 4 patties, about ¾ inch thick. Grill over moderate coals 5 to 6 minutes per side, until medium doneness and the juices run clear. Serve on pita rounds or buns with yogurt cucumber sauce.

(We really enjoyed these nicely seasoned burgers without the yogurt cucumber sauce. They are probably awesome with it!)

Lamb Riblets in Mustard-Rosemary Garlic Paste

by Shannon Hayes (The Grassfed Gourmet Cookbook)
(Serves 2)

1 pound lamb riblets or whole lamb ribs
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 clove garlic, crushed

Heat oven to 350-degrees.

Rub both sides of the riblets with the paste. Set them in a shallow roasting pan lined with foil. Roast for 1 to 1.5 hrs, until the meat pulls slightly away from the bone.

(This recipe was insanely easy and was very tasty. Everyone at the table enjoyed this recipe. It worked very well with the whole ribs I had to use up. I roasted on a broiling pan to reduce the fat.)

Spring Lamb Pot Pie

from www.americanlambboard.org

Total Time: 60 minutes or more
Lamb Cuts: Leg (bone-in, boneless), Lamb Cubes (stew meat), Shoulder
Category: Entrée
Servings: 8
Preparation Time: 30
Cook Time: 30

Ingredients:
• 3 tablespoons all-purpose flour
• 1 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 pounds American Lamb boneless leg or shoulder, cut into 1/2 inch cubes
• 1-1/2 cups fat-free chicken broth
• 3 cloves garlic, finely chopped
• 3/4 teaspoon dried dill weed
• 3/4 teaspoon ground ginger
• 3/4 teaspoon paprika
• 1 package (10 ounces) frozen mixed vegetables, defrosted
• 1/4 cup chopped parsley (optional)
• 1 frozen puff pastry sheet, defrosted
• 1 egg
• 1 tablespoon water

Directions:
In plastic or paper bag, combine flour, salt and pepper. Add meat; shake to coat with flour; set aside. In large skillet, heat oil and brown meat. Add broth, garlic, dill weed, ginger and paprika. Simmer for 10 minutes, stirring occasionally. Mix in vegetables and parsley. Pour into 11 x 7-inch baking dish; cool slightly. Unfold pastry and fit over top of lamb mixture. Crimp edges and decorate as desired. Make several slits in pastry. Beat egg with 1 tablespoon water. Brush on pastry. Bake at 400 degrees F for 25 to 30 minutes or until pastry is golden brown. Serve.

Nutrition
487 calories 26 g protein
22 g carbohydrate 32 g total fat
60% calories from fat 89 mg cholesterol
2 g fiber 485 mg sodium
8 mg niacin .18 mg vitamin B6
2 mcg vitamin B12 4 mg iron
4 mg zinc

(I used a refrigerated pie crust because I didn’t have puff pastry and it worked well. I also didn’t brush the crust with the egg. I have a very large oven proof wide bottomed pan that I cooked the mixture in, covered with crust and then baked the pie in, instead of using another dish to bake in.)