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A Selection of our favorite Grass-fed Beef & Lamb Recipes

Clicking on one of the links in this table will take you to the recipe listed.

Have a great recipe you would like to share? Want to see a recipe for a particular cut of beef or lamb? Contact us and let us know. Check back often as we will be adding recipes as we gather and try them out.

Beef Brisket with Caramelized Onions by Jo Robinson in Pasture Perfect
Serves 8

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1 beef brisket, 4 to 5 lbs (can use smaller brisket)
2 teaspoons flour
Lots of coarse pepper
1 tablespoon oil
8 onions, halved and thickly sliced
2 heaping tablespoons tomato paste
1 heaping teaspoon salt
4 cloves garlic, roughly chopped

Preheat the oven to 300 degrees. Remove visible fat fro the outside of the brisket. Don’t worry about the fat that goes inside. Dry the meat with paper towels and dust with flour.

Heat the oil in a large skillet on medium high. Brown both sides of the roast. Remove the brisket to a baking sheet or other large pan.

Add the onions to the pan on medium-low heat and stir to brown and caramelize. Cook 15 to 20 minutes or until the onions are soft and brown, but not burned. Scrape into a roasting pan and place the browned meat on top. Spread the tomato paste on top of the brisket like frosting. Sprinkle with salt and more pepper. Scatter the garlic on top.

Cover with foil and cook 2 hours. Remove the meat to a cutting board and slice across the grain into ¼-inch slices. This will be a little strange because the grain runs crosswise on a brisket. (that’s why corned beef is so often tough and stringy-it’s just cut wrong!) You may want to cut the whole thing in half across the middle so the slices won’t be long and unwieldy. Re-form the roast in the pan and cook another 2 hours.

I refrigerate it after slicing. Before serving I add carrots, potatoes, turnips, etc., and cook it the last 2 hours. The onions make a lovely thick sauce that’s delicious on mashed potatoes spiked with a little horseradish.

(I used one of our 2 lb half brisket roasts with great success when I tried this recipe. The result was very tender!)

Beef and Noodle Casserole by Jo Robinson in Pasture Perfect
Serves 6 hungry cowboys

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6 oz dried egg noodles
4 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
Salt to taste
Ground white pepper to taste
1 cup finely chopped red or yellow onion
¾ cup finely chopped red or green sweet pepper
1 tablespoon minced garlic
1.5 lbs ground beef
½ lb fresh mushrooms, finely chopped
3 tablespoons top quality chili powder
Freshly ground black pepper
Ground cayenne pepper
One 15 oz can tomato sauce (or 2 cups homemade)
One 17 oz can cream style corn (or 2 cups homemade)
1 cup (about 8 oz) freshly grated cheddar cheese

Preheat oven to 350 degrees.

In large pot, bring 2 quarts water to boil over high heat. Add the noodles and cook until al dente, about 12 minutes. Drain and rinse in cold water to halt cooking and keep the strands separated. Set aside.

To make white sauce, melt 2 tablespoons of the butter in saucepan over medium high heat. Add the flour, blend well and cook, stirring until bubbly, about 1 minute. Slowly stir the milk into the flour and butter mixture with a wire whisk. Bring to a boil, reduce heat to medium, and cook, stirring constantly, until thickened, about 5 to 6 minutes. Remove from heat, season to taste with white pepper, and reserve.

Assemble the meat mixture. Heat the remaining 2 tablespoons of butter in a sauté pan or skillet over medium-high heat. Add the onion and sweet pepper and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute longer. Stir in the ground beef and mushrooms and sauté just until the meat loses its raw color, about 5 minutes. Stir in the chili powder. Remove from heat and season to taste with salt, black pepper and cayenne pepper.

Butter a 2.5 quart oven-proof casserole dish. Arrange about half of the noodles in the casserole. Cover with half of the meat mixture, half of the tomato sauce, and half of the corn. Add the remaining noodles, meat, tomato sauce and corn in the same order. Cover the top with the reserved white sauce and sprinkle with cheese. Bake until bubbly, about 1 to 1.5 hours.

(We taste tested 4 rib recipes a few nights before Christmas-two lamb and two beef. We had 5 adults and the two kids tasting. Three of the four recipes got rave reviews, the fourth was good but not as great as the others. Lamb ribs have very little meat on them, but make great finger food. Make sure you have plenty of napkins and that you are among friends. I trimmed quite a bit of fat off of my lamb ribs and cooked all the ribs on my broiler pan instead of a roasting pan (all but tomato-garlic short ribs) to reduce the fat.)

KC’s Lamb Ribs by Chris Kastner of CK’s Restaurant in Hailey, Idaho
(This recipe was printed in a mailing from the Northwest Coalition for Alternatives to Pesticides (www.pesticide.org))
Makes 12 appetizers or 4 entrees.

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Season 12 lamb ribs with Chinese 5 spice. Steam for 2.25 hrs until you can flip a bone out. The meat should be tender and almost falling off the bone. Lamb can be cooked up to two days ahead.

Half an hour before serving, cut ribs into singles, paint them with a wet sauce (see below) and heat in a 400-degree oven for 20 minutes. Before serving, sprinkle with chopped cilantro and sesame seeds.

Sauce: 1 cup Sweet chili sauce, 1 cup Chinese hoisin sauce and 1 tbsp minced garlic.

(I steamed the ribs by putting water in the bottom of my broiling pan, and then covering the pan tightly with foil. This was a very easy recipe, and very delicious. It can also be easily adapted to accommodate how many people you are serving. Using our lamb short ribs (riblets) wouldn’t give as nice a presentation as the whole ribs he calls for. (We can have whole ribs cut for you). This was the favorite recipe of several of us at the table.)

Lamb Riblets in Mustard-Rosemary Garlic Paste by Shannon Hayes (The Grassfed Gourmet Cookbook)
(Serves 2)

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1 pound lamb riblets
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.)

Garlic-Tomato Short Ribs by Shannon Hayes (The Grassfed Gourmet Cookbook)
(Serves 6 to 8)

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2 tablespoons sea salt
1 tablespoon freshly ground black pepper
6-7 pounds (beef) short ribs
3 tablespoons olive oil
2 medium carrots, scraped, finely chopped plus 3 carrots, scraped and sliced into narrow, 2 inch strips for later use
2 medium onions, finely chopped
16 cloves garlic, peeled and left whole
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons savory
1 teaspoon fennel
1 teaspoon dried lavender heads (optional)
3 tablespoons all-purpose flour
3 cups cabernet sauvignon
1 28-oz can crushed tomatoes
2 bay leaves
¾ cup oil cured black olives, pitted

Preheat oven to 300-degrees.

Combine the salt and pepper in a shallow bowl. Spread mixture lightly on each of the short ribs; set aside on a large platter.

Heat the olive oil in a 8-quart ovenproof pot that can be covered later, add the seasoned ribs in batches, and brown. Set aside.

Add the finely chopped carrots and onions to the drippings and cook until tender. Toss in the cloves of garlic, the herbs, and flour. Stir well to incorporate the flour. Add the wine and beef broth. Bring to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan. Add the tomatoes and the bay leaves, and return to a boil for 1 minute. Add the ribs and any lingering juices, cover the pot, and bake in the oven for 3 to 4 hours, or until the meat is fork-tender.

Remove the pot from the oven. Remove ribs from sauce and set aside. Add the carrot sticks and black olives to the sauce; simmer on top of the stove, uncovered, for an additional 15 minutes, or until the carrots are tender. Return the ribs to sauce and serve. These ribs go well with mashed potatoes and green beans.

Slow-Cooker Version;

As described above, coat the short ribs with salt and pepper, and brown in olive oil. Place the ribs and all the ingredients (except the carrot sticks and olives in al large slow cooker, and cook on low for 6 to 8 hours, until the meat is fork-tender. Remove the ribs, and keep warm. Add the carrots and olives to the slow cooker, and cook on high, uncovered, for 20 minutes, until the carrots are tender and the sauce has thickened slightly.

(Everyone enjoyed these tender and tasty short ribs. Since I was doing all four recipes, I browned the ribs and made the sauce the night before. Then in the morning I moved everything to the slow cooker and let it to its thing. I wasn’t able to get the carrots cooked in the 20 minutes it suggests, so I ended up putting the sauce back on the stove to cook the carrots. I left out the lavender, used regular canned olives, and used diced tomatoes in place of the crushed with no apparent ill effects. I also cut the recipe in half. This recipe was well worth the effort!)

Teriyaki Short Ribs by Shannon Hayes (The Grassfed Gourmet Cookbook)
Serves 4 to 5

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¾ cup tamari
1 tablespoon ground ginger
¼ cup honey
3 tablespoons finely chopped chives
3 cups water
2 tablespoons cider or rice vinegar
1 large head garlic, cloves peeled and left whole
3 pounds beef short ribs
4 tablespoons sesame oil

In a large Dutch oven, whisk the tamari, ginger, honey, chives, water and vinegar; add the whole cloves of garlic. Add the short ribs. Bring the pot to a broil over high heat, turn the heat to low, and simmer, covered for 2.5 to 3 hours, or until the meat is fork-tender. If you start to run out of liquid, add 2/3 cup water and 1/3 cup tamari. Remove the ribs and keep warm, but continue to allow the broth to simmer, uncovered, on the stove.

Meanwhile, preheat oven to 450-degrees.

Place the ribs on a roasting pan, meat side up, and brush with sesame oil. Roast for 15 minutes, or until the edges become crispy. Serve in warmed shallow bowls with a few spoonfuls of broth poured on top.

(We found that for this recipe to be acceptable to us, the serving suggestions must be followed. The meat alone does not have as much teriyaki flavor as we expected, but when dipped in the sauce which I had initially served on the side the meat was much better tasting. I found tamari, which is apparently a kind of soy sauce, in the Asian area of a larger grocery store. This recipe got three to four stars (out of 5) from the various family members present. We will probably try it again, figuring if it didn’t have so much competition it might go over better.)

Sloppy Joes (from Pasture Perfect by Jo Robinson)

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2 lbs ground beef
1 small onion, chopped
1 ¼ c water
2 beef bouillon cubes
½ c ketchup
2 Tablespoons spicy brown mustard
3 Tablespoons cider vinegar
1 T Worcestershire sauce
3 Tablespoons orange juice
3 Tablespoons brown sugar, packed
2 Tablespoons paprika
1 teaspoon black pepper
1 Tablespoon sweet pickle relish (optional)
Brown the ground beef, add the chopped onion. Add the water and bouillon cubes. Simmer until the bouillon cubes are dissolved. Add the remaining ingredients and simmer until the desired consistency is achieved. Serve on hamburger buns.

(We all really enjoyed these sloppy joes even though I forgot the orange juice. Next time I make these I plan to add a few more vegetables like bell peppers and perhaps grated zucchini.)

Sirloin Steak
(From The Grassfed Gourmet by Shannon Hayes)

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3 tablespoons fresh basil or 1 tablespoon dried basil
1 Tablespoon coarse salt (if using regular salt use half or less)
1 ½ teaspoons freshly ground black peppers
2 top sirloin or petite sirloin steaks, about ½ lb per person
2-3 tablespoons olive oil

Heat the oven to 170 degrees.

Combine the basil, salt, and pepper in a small bowl. Cut each of the steaks into 8-ounce portions, and trim away any sinew. Brush steaks on both sides with olive oil, then rub the spice mixture into the meat. Cover loosely with plastic wrap, and let rest at room temperature for 30 to 60 minutes.

Heat a frying pan over high heat, and sear the steaks for 2-3 minutes on each side. Place meat on a shallow baking sheet, and roast, uncovered, for 2 hrs for medium rare. If you are unable to serve the steaks immediately, they will hold in the 170 degree oven for at least another hour and still be pink in the center.

(This recipe was originally for thick bison steaks, but we have found it to work very nicely on our 1 inch thick petite and top sirloins. If you oven wont hold the 170 degree temperate steadily, I have tried a 200 degree oven with good success. If your frying pan is oven proof there is no need to dirty another pan. And if you don’t have course salt, be sure to use far less table salt!)

Stir-fried Beef and Broccoli
(from Pasture Perfect by Jo Robinson)

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1 ½ lb grass-fed London broil cut crosswise in thin slices (or other meat from the round)
½ to ¾ cups water, divided
½ cup soy sauce
2 tablespoons packed brown sugar
3 tablespoons cooking sherry, wine or wine vinegar
2 cloves garlic, crushed
1 teaspoon ginger
1 teaspoon cornstarch
1 bunch broccoli (about 4 cups)
1 large onion
3 tablespoons oil

Combine soy sauce, sugar, sherry, garlic, ginger, cornstarch and one-half of the water and pour over sliced meat. Let marinate for at least 10 minutes. Drain, reserving the marinade.

Brown the steak slices in a skillet. Remove the browned meat from the pan and set aside. Brown the broccoli and onion lightly. Add remaining water and steam until broccoli is crisp and tender. Return the meat to the skillet with remaining marinade and simmer. Serve over rice.

(The whole family really enjoyed this recipe the other night. Remember to just brown the steak before removing (not cook thoroughly), and to thoroughly simmer the reserved marinade. I substituted a broccoli, cauliflower and carrot mixture for the fresh broccoli. The meat will be easier to cut into thin strips if it is still partially frozen. It can finish defrosting while it marinates, up to 24 hrs. We hope you enjoy this as much as we did.)

Spring Lamb Pot Pie (from www.americanlambboard.org)

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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.

Teriyaki Beef Kabob Marinade (From Skinny Beef)

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¼ c packed brown sugar
3 tablespoons dry sherry or red wine
2 tablespoons soy sauce
2 teaspoons sesame oil
2 large cloves garlic, crushed
½ teaspoon ground ginger

Combine marinade ingredients in a small bag or container. Marinade beef kabob cubes for at least 20 minutes, up to 24 hrs. Remove beef from marinade and thread equal amounts of beef, and other kabob favorites (pineapple, bell pepper, onion segments and mushrooms) on skewers. Grill for 7 to ten minutes for medium rare doneness, turning occasionally. If you like you can save some of the marinade (not put meat in it) and use it to brush the skewers during the cooking process. I cooked the left over marinade well in a sauce pan and used it as a dipping sauce which the family enjoyed.

Muffin Tin Meatloaves (From Skinny Beef) (Serves 6)

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1 ½ lbs lean ground beef
1 ½ cups shredded zucchini
1 c soft bread crumbs (crumble up some toast, or stale bread)
1 egg, slightly beaten
½ teaspoon salt
¼ c ketchup

Heat oven to 350 degrees. In a large bowl, combine all the ingredients except the ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef mixture into each of 12 muffin cups, pressing lightly, spread ketchup over the tops. Bake for 20 minutes or until no longer pink and juices run clear. Serve with mashed potatoes.

My father-in-law said this was the best meatloaf he had ever had, the first time I served it to him. John is not a big fan of meatloaf, but he happily eats this kind. I like it because it helps get a little bit of extra vegetables into our diet.

Skirt Steak Fajitas
Adapted by us from a recipe on Foodnetwork.com

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½ cup olive oil
1/3 cup soy sauce
4 large green onions (optional)
2 lg cloves garlic
¼ cup lemon or lime juice
½ teaspoon red pepper flakes
½ teaspoon ground cumin
3 tablespoons dark brown sugar (Mexican if you have it)
2 lbs skirt steak

If including the green onions, puree all ingredients above in a food processor. Otherwise mix thoroughly in the marinating container. Marinate skirt steak in above mixture. at least one hour, up to 24 hours. ( I don’t puree the mixture-if you leave out the green onions, and use onion powder or dehydrated onions there is no need.)

If you are serving with bell peppers and onions, thinly slice these vegetables. Sauté them in a minimal amount of oil. If desired add the marinade from the skirt steak. If using the marinade you must cook it thoroughly, allow it to boil several minutes. This creates a nice sauce for the veggies.

Preheat grill at high heat. Remove meat from marinade. Cut into 6 inch lengths (with the grain). Place on preheated grill and lower temperature to medium heat. Turn, and remove when thermometer reaches 145 degrees. Let the steak rest 5 to 10 minutes. Slice the sections thinly (against the grain). I put the sliced strips in with the veggies and cooked marinade while I finish cutting them all up. Toss together and serve in tortillas with your favorite sides (Spanish rice, beans, guacamole, salsa, sour cream, etc.)

(We all love this recipe. I initially thought it might have a oriental flavor but it doesn’t! We hope you enjoy this marinade as much as we do.)

London Broil Marinade

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Per pound of beef use:
2 Tablespoons oil
2 Tablespoons water
1 Tablespoon red wine (or balsamic) vinegar
1 Tablespoon Montreal Steak Seasoning

Mix these ingredients together and marinate London broil for 6 to 24 hours. (By 48 hours meat is too heavily flavored.)

Remove from marinade and discard marinade, unless you cook it thoroughly.

Heat Broiling unit in oven, or grill. Broil or grill, turning once, until meat thermometer reads 145 degrees. Remove meat, and let rest 10 minutes. Slice thinly, against the grain. Served with mash potatoes this is comfort food! This is one of Tommy’s favorites! See grilling suggestions below.

(Adding the oil to the marinade is optional, it does however act as an insulator to the meat which has very little fat of its own. If you can tolerate the calories I’d add it. Pricking the meat with a fork will allow deeper penetration of the marinade. This method works best with shorter marinade times to prevent the marinade from overpowering the meats own flavors.)

London Broil Grilling Suggestions:

London broil roasts should be marinated for 6-24 hrs in an acidic marinade (red wine or balsamic vinegar and a steak seasoning blend works well). They then can be grilled (or broiled) till the center is medium-rare. When sliced thin against the grain these strips of steak are tender and flavorful. Grilling a roast works well for groups of people because the outside portions will provide fairly well-done slices while the interior will provide medium-rare or rare slices. This allows you to provide a variety of doneness without having to buy each individual a steak.

Cooking Roasts on the Grill
Adapted from 1-2-3- Grill It! Beef brochure

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The main key to roasting larger pieces of meat on the grill is to use indirect heat. While roasts like London Broil and butterflied Leg of Lamb are relatively flat and under 2 inches in thickness, other roasts like a beef eye of round or rib eye roasts are more compact and thicker. Direct heat methods will overcook the outside of these roasts, but leave the center too rare. If you have a charcoal grill the directions for indirect cooking are as follows (Gas grill owners scroll down):

1. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When the coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center between coals.
2. Position cooking grid with handles over coals so additional briquets may be added when necessary. Season roast with herds or spices, as desired. Place roast on cooking grid directly over drip pan.
3. Cover with grill lid and grill over medium heat for time indicated in recipe, or until the thickest part of the roast reaches internal temperature desired. Turning is usually not necessary. Add 3 to 4 additional briquets to each side every 30 minutes our as necessary to maintain proper heat during grilling.
4. Ribeye roasts weighing 3 to a4 lbs should take 70 to 90* minutes to achieve medium rare, and meat should be removed from heat at 135 degrees. Eye of Round roasts weighing 2 to 3 lbs should take 50 to 70* minutes to achieve medium rare, and meat should be removed from heat at 130 degrees. Tenderloin Roasts weighing 2 to 3 lbs should take 35 to 45* minutes to achieve medium rare, and meat should be removed from heat at 135 degrees
5. When roast reaches internal temperature, transfer it to carving board; tend loosely with aluminum foil. Let roast stand 10 to 15 minutes. Temperature will continue to rise about 10 to 15 degrees to reach desired doneness and roast will be easier to carve.

* These time estimates are based on conventional beef, grass-fed meat may cook as much as 30% faster. We strongly recommend the use of a digital meat thermometer that can be set to alert you when the meat is approaching the desired temperature.

Those of us with gas grills have to improvise a method for indirect grilling. The idea is to always have the meat be above a lower flame, with the heat coming from the other side of the grill. Keep the lid of the grill down as much as possible to retain the heat. What I have found to work well is to:

1. Preheat the grill to high. Season meat as desired.
2. Just before placing roast on the grill, turn one side to low (the other side should be turned down to medium to medium high). Roast should be placed on this side of the grill, along the outside edge.
3. Periodically move (roll) the roast across the side of the grill on low. When you reach the middle, switch the temperatures on the two sides so the meat is once again over a low flame.
4. Carefully watch your digital meat thermometer so your roast can be removed at 130 to 135 degrees.
5. After removing the roast, tend it loosely with aluminum foil and let temperature rise to 140 (rare) to 145 (medium-rare).
6. Less tender cuts should be thinly sliced against the grain of the meat.

This method yielded a very nice eye of round roast. John was very impressed with how nicely the roast turned out, as was I. We have had great success with grilling shoulder roasts, leg of lamb, London broils in the past with variations of this method (depending on the thickness of the meat). We plan to try this method with a bone-in shoulder roast, and a beef sirloin tip roast in the near future. We hope you will try this method, and then help us refine the description based upon your experiences.

Braised Lamb Shanks with Caramelized Onions and Shallots by Monica (a Logan customer)

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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.
   Yield: Serves 6.
   

Beef Burgundy Casserole

2/3 c flour (divided)
2 tsp salt
1 tsp pepper
2-3 lbs London broil, stew or kabob cut into 1” cubes (meat from the round)
1-2 cloves fresh garlic minced
1/3 c oil
4 cans beef consommé
2 c burgundy wine (I use merlot since it is easier to find than burgundy)
½ tsp dill weed
½ tsp crushed marjoram
1 lb green beans (fresh, frozen, or 3 drained cans)
24 oz mushrooms (fresh chopped, or 3 cans)
Biscuits

Combine 1/3 cup flour, salt and pepper in a large bowl, toss meat in and coat well. In large pan, brown meat adding the garlic. Add consommé, wine, dill weed and marjoram. Cover and simmer 1 ½ hrs, stirring occasionally. Add vegetables and cook 10 minutes longer.

Make thickening (1/3 c flour & ½ c water) as for gravy. Stir into mixture, cooking until thickened and bubbly. Pour all into two 2 qt casseroles, top with biscuits and bake at 400 degrees 12 to 15 minutes or until biscuits are golden brown.

The meat and veggie mixture freezes well, and can be topped with the biscuits after defrosting.

(Since John isn’t a big fan of biscuits, I generally serve the meat and veggies over rice or mashed potatoes. I’m going to dry making cooking some dumplings in the meat next time I make this.)

Salisbury Steaks
(Recipe from Andi Sexton) Serves 6

1 ½ lb Lau Family Farm Grass-fed Ground Beef (or a mixture of ground beef and lamb)
¾ c quick cooking oats, uncooked
¼ c chopped onion
1 t. salt
¼ t pepper
1 egg
½ c tomato juice
Ingredients for approx 2 cups gravy
Combine all ingredients. Shape into 6 steaks and brown both sides in a skillet. Arrange in 9x9 baking dish, set aside. Make gravy (about 2 cups). Pour over steaks. Bake at 350 degrees for 45 minutes. (We recommend serving this with mashed or baked potatoes, a vegetable and a green salad.) I was pressed for time so I skipped the browning step and the results were delicious. We tried it with brown gravy, but country gravy would be very nice too.

Asian Beef Stew (from slow cooker cookbook)

Serves 6.
¼ cup flour
1 tsp garlic powder
1 tsp paprika
½ tsp chili powder
½ tsp ground ginger
¼ tsp black pepper
3 lbs beef stew cut into 1 inch cubes
2 Tbsp vegetable oil
1 medium onion, sliced
2 medium cloves garlic, chopped
½ cup water
¼ c soy sauce
2 Tbsp hoisin sauce
1 Tbsp black bean sauce
2 Tbsp ketchup
1 Tbsp honey
½ lb fresh snow peas
1 can (5 oz) sliced water chestnuts, drained
Fried Chinese Noodles (optional)

Combine the flour, garlic powder, paprika, chili powder, ginger and pepper in a plastic bag. Add the meat and shake well to coat. Heat the oil in a large fry pan; then sear the meat on all sides until nicely browned. Place the meat in the slow cooker (or oven proof covered pot). Sauté the onion and garlic in the fry pan until lightly browned and add them to the meat. Combine the water, soy sauce, hoisin sauce, black bean sauce, ketchup and honey. Next add the mixture to the meat and onion and stir well to combine. Cover and cook on low in the slow cooker for 8 hrs. Stir in the snow peas and water chestnuts. Set on high, cover and cook for 20 minutes. Serve with fried Chinese noodles if desired.

We used this recipe to try out my new slow cooker I received for Christmas, and thought you might like to try it to. We did not have black bean sauce, and so I left it out. We substituted a mixture of frozen stirfry vegetables for the snow peas because they also aren’t available in Soda Springs. We used at least one lb of vegetables and probably could have added more. Next time I will probably add a bit more water at the beginning, so I recommend you keep an eye on the moisture level when you try this recipe. It should be just as great when slow cooked in a slow covered pot in a low temperature oven (250 degrees or so).

Beef Barley Soup- 6 servings.

3 lbs beef soup bones (shank cross cuts)
1 Tbsp oil
1 medium onion, chopped
½ cup chopped carrot
½ cup chopped celery with leaves
3 cloves garlic, minced
1 ½ tsp salt
1 ½ tsp dried thyme
½ tsp pepper
1 bay leaf
1/3 cup medium pearl barley
9 oz frozen French-cut green beans

Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery, and garlic; cook and stir 5 minutes or until tender. Add beef, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer at least one hour.

Remove meat. Cut beef from bones; cut beef into ¾ inch pieces. Skim fat from soup. Stir in beef and barley, continue cooking, covered, 50 to 60 minutes or until the beef and barley are tender.

Add green beans, bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.

(This recipe also works well with left over beef from roasts. We made it with left over meat we had braised with onions the day before. The thyme was a bit heavy for our palate-we’ll use a bit less next time.)

Asian Beef & Broccoli with Noodles by the Beef Council

1.25 lbs steak-cut into 1/8 inch strips (easiest to do while still slightly frozen)
6 oz oriental flavored ramen noodles-broken up
1.5 teaspoon cornstarch (dissolved in ½ c water)
½ lb broccoli florets
2 carrots thinly sliced
1 teaspoon orange rind

Toss meat in seasoning packets and cornstarch. Heat 1 Tablespoon oil, and stir fry veggies. Add noodles and 1.5 cup of water. Cook until most of the water is absorbed. Stir fry beef, and serve over noodles and veggies.

This is dinner tonight! Thinly cut London Broil, and frozen broccoli, cauliflower, carrot mixture make this a dead simple meal, that the whole family enjoys. Once the cole crops are available at the farmers markets this is even better!

German Pizza from Taste of Home magazine

(serves 4-6)

1 lb ground beef
½ medium onion, chopped
½ green pepper, diced
1.5 teaspoon salt (divided)
½ teaspoon pepper
2 tablespoons butter
6 potatoes (about 2.25 lbs) peeled and finely shreddedv 3 eggs, beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar or mozzarella cheese

In a skillet over medium heat, brown the beef with onion, green pepper, ½ teaspoon salt and pepper. Remove mixture from skillet and drain any fat. Reduce heat to low. Melt butter, spread potatoes over butter, and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk; pour over all. Cook covered, until potatoes are tender, about 30 minutes. Top with cheese, cover and heat until cheese is melted, about 5 minutes. Cut into wedges or squares to serve.

We “cheated” when we tried this by using up some partial bags of frozen hashbrowns (cubed and shredded). I suspect it would be even better with homemade hashbrowns. I also put the covered pan in the oven to bake (325 or so) to prevent burning/sticking while the hasbrowns defrosted. This recipe would be very nice with even more veggies added, so try experimenting with adding what ever veggies you family enjoys.

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