Lamb Tagine Topped With Prune, Egg And Almonds

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 ounces lamb, cut in 3/4 inch strips
• 1 onion, finely chopped
• 1/2 teaspoon saffron
• 1/2 teaspoon ginger, ground
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons coriander, chopped
• 2 garlic cloves, peeled
• 1 tablespoon lemon juice
• 2 slices crystallized lemons (regular lemon if you have to)
• 1/2 teaspoon ras el hanout spice mix, north african ras el hanout spice mix (or another version)
• 1 teaspoon olive oil
• 1/4 teaspoon clarified butter
• 1/2 nutmeg, grated (fresh is always better, if ground about a heavy teaspoon)
• 2 eggs
• 8 prunes
• 1 tablespoon almonds, slivered (or liced)
• 3 tablespoons water
• 2 cinnamon sticks (ground if you don't have sticks)

Recipe

• 1 mix ingredients and marinade for at least an hour.
• 2 place in tagine and cover with the lid and cook 1 hour at 360°f.
• 3 hard boil eggs.
• 4 place prunes, sugar, cinnamon and water in a pan. simmer gently until the prunes caramelize.
• 5 toast the almonds in the over for about 5 minutes or just until brown.
• 6 cut eggs in half or slice and arrange all on top of the tagine before serving.
• 7 serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.

Lamb Vindaloo Curry

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 lb lamb stew meat, trimmed and cut into 1-2-inch cubes
• 1 large yellow onion, roughly sliced
• 1 medium ripe tomato, coarsely chopped
• 2 small potatoes or 1 large potato, chopped into 1-2-inch pieces
• 2 teaspoons hot vindaloo curry powder
• 1 small chili, seeds removed and finely chopped (optional)
• 1 garlic clove, minced
• 1 bay leaf
• 2 teaspoons red vinegar or 2 teaspoons white vinegar
• 2 cups water
• 1/4 cup fresh peas (or another vegetable) or 1/4 cup frozen peas (or another vegetable)
• salt and black pepper
• 1 tablespoon oil
• long-grain rice, for serving (such as basmati)

Recipe

• 1 in a covered skillet, heat the oil on high. brown the lamb pieces, turning to brown each side every couple minutes or so, about 5 minutes total. while browning, season the lamb with salt and black pepper. place lamb pieces into a bowl. turn heat to low and add the onions. cook, stirring occasionally, until the onions just begin to soften, 3-5 minutes. add the chili pepper, garlic and tomato. stir mixture under medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. add the curry powder and lamb and stir to coat everything thoroughly. add the water, vinegar and bay leaf, and bring mixture to a boil. turn heat to low, cover and simmer for 30 minutes.
• 2 stir curry and add the potatoes. simmer covered for another 15 minutes. leave cover partially opened and cook for 15 minutes more. taste for seasoning. if curry is still too soupy, cook uncovered over medium heat until the sauce reduces to desired consistency. add the peas at the last minute of cooking (if using another vegetable that requires a little more softening, add sooner). serve alongside steamed rice.

Lamb Stewed In Coconut Milk

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 3 bay leaves (or 12 fresh curry leaves)
• 2 inches cinnamon sticks
• 6 cardamom pods
• 8 whole cloves
• 15 black peppercorns
• 1/3 cup chopped onion
• 1 1/2 lbs boneless lamb shoulder, cut into 1 1/2 inch chunks
• 1 lb potato, peeled and cut in chunks
• 2 med-sized carrots, peeled and cut into chunks
• 1/4 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 1/8-1/2 teaspoon cayenne pepper
• 1 -2 fresh hot green chili pepper
• 1 1/4 teaspoons salt
• 1 (14 ounce) can coconut milk, well stirred

Recipe

• 1 pressure cooker:.
• 2 put oil in a pressure cooker and set over medium heat. when the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.
• 3 saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
• 4 cover securely with lid and on high heat, bring up to full pressure.
• 5 turn heat to low and cook for 15 minutes.
• 6 lower pressure with the help of cool water poured on the lid and remove the lid. cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
• 7 add the remaining coconut milk and bring to a simmer.
• 8 stovetop:.
• 9 saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.
• 10 add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
• 11 bring mixture to a boil, reduce heat and simmer for about an hour.
• 12 when meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.

Lamb Tagine With Prunes

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 lbs lamb shanks, sawed into 1-inch pieces
• 3 medium onions, peeled and grated, two peeled and thickly sliced
• 1 tablespoon ras el hanout spice mix, plus more to taste
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 teaspoon unsalted butter
• 1 pinch saffron
• 1 cinnamon stick
• 1 teaspoon olive oil
• 2 teaspoons sugar
• 1/2 cup canned crushed tomatoes
• 1 cup canned chick-peas
• 3 cups pumpkin or 3 cups butternut squash, chunks
• 3/4 cup pitted prune, halved
• pita bread or lavash bread

Recipe

• 1 to make your own ras el hanout.
• 2 1 teaspoon ground cumin
• 3 1 teaspoon ground ginger
• 4 1 teaspoon salt
• 5 3/4 teaspoon freshly ground black pepper
• 6 1/2 teaspoon ground cinnamon
• 7 1/2 teaspoon ground coriander seeds
• 8 1/2 teaspoon cayenne
• 9 1/2 teaspoon ground allspice
• 10 1/4 teaspoon ground cloves
• 11 coat lamb with grated onion, ras el hanout, and salt and pepper. marinate in refrigerator for 30 minutes or up to 2 hours. melt 1 tablespoon butter in a wide, heavy-bottomed pan. add meat, and brown lightly on all sides. add saffron, water, and cinnamon stick; bring to a boil. reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
• 12 let cool slightly, and remove shanks. pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. season with salt and pepper. skim fat from liquid, or refrigerate overnight, and remove fat. refrigerate meat.
• 13 in a medium sautι pan, heat 1 teaspoon butter and 1 teaspoon oil. add sliced onions, and sprinkle with sugar, and salt and pepper to taste. cook over medium-high heat for 15 minutes, tossing or stirring only when brown. turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
• 14 add tomatoes and cooking liquid from the lamb, and bring to a boil. add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes. remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. adjust seasonings to taste. serve immediately with harissa sauce and lavash or pita bread.
• 15 prep and cooking time is a guess.

fruity fun skewers

Ingredients

• Servings: 5
• 5 large strawberries, halved
• 1/4 cantaloupe, cut into balls or cubes
• 2 bananas, peeled and cut into chunks
• 1 apple, cut into chunks
• 20 skewers

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.

Lamb Stew / Pot Pie For Leftover Leg Of Lamb

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth
• lamb bone (from leftover leg of lamb)
• 3 cups lamb (cut into bite size pieces)
• 2 cups carrots (cut into bite size pieces)
• 2 cups turnips (cut into bite size pieces)
• 2 cups onions, diced
• 4 garlic cloves, minced
• 3 cups potatoes, diced
• 1/3 cup red (optional) or 1/3 cup white (optional)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 cup green peas (can, fresh or frozen) (optional)
• 1/2 cup celery (thinly sliced) (optional)
• 1 cup water
• 1/3 cup cornstarch
• salt and pepper
• 1/2 teaspoon liquid gravy browner (to liking)
• 2 double crust pie crusts, with tops (i use frozen)

Recipe

• 1 in large pot add broth, bone from leg of lamb,garlic and onions. simmer on medium low for 1 hour. add water if less than 3 inches of liquid in pot.
• 2 add thyme, diced lamb, celery, and simmer for 1/2 hour longer.
• 3 add carrots and turnip and bring to a low boil for 15 minutes.
• 4 add potatoes and low boil for 15 minutes longer.
• 5 add mushrooms and peas and reheat to low boil.
• 6 add salt and pepper to taste. at this point you may decide you need more thyme and garlic.
• 7 mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• 8 add gravy browning to your liking.
• 9 fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• 10 enjoy remaining stew as is.

Lamb Tagine With Okra And Quince

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 lbs lamb, trimmed of fat, cut into 2 inch cubes
• 2 tablespoons olive oil
• salt and pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon hot paprika
• 3 red onions, one grated, 2 finely chopped
• 18 garlic cloves, peeled and minced
• 2 tablespoons cilantro, chopped
• 2 tablespoons flat leaf parsley, chopped
• 1 pinch saffron thread
• 1 (14 1/2 ounce) can tomatoes
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon cumin seed
• 3 large quinces
• 2 tablespoons butter
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1 1/4 lbs okra, tops pared
• 1 cup couscous

Recipe

• 1 using the grating disc in food processor, grate one onion and set aside.
• 2 using chopping blade in food processor, mince the garlic and set aside. mince jalapeno, then chop the two remaining onions and set aside. (do not combine with the minced garlic or grated onion, since ingredients are added to the simmering tajine at different times.) chop cilantro and parsley, then set aside.
• 3 heat olive oil in bottom of tagine or dutch oven with a tightly fitting lid. brown lamb, adding salt and pepper to taste. add grated onion, saffron, ginger, paprika, cilantro, parsley and garlic and stir with the browned lamb. add the can of tomatoes and bring to boil. reduce heat and simmer for 45 minutes stirring occasionally.
• 4 meanwhile toast cumin seed in a small skillet until fragrant, just a few minutes. allow to cool, then grind in spice grinder. the saveur recipe calls for 1/2 teaspoon of ground cumin, but you might want to use all that you ground. or save the rest for another use.
• 5 after lamb has been simmering for 45 minutes, add chopped onions, jalapeño, and 1/2 teaspoon (or more if you want) of toasted ground cumin, then simmer 45 minutes more.
• 6 meanwhile poach the quince. cut each quince into 6 slices, leaving skin on and removing core and seeds. using a large skillet, poach the quince in simmering salted water until tender, about 10 minutes. drain off almost all of the poaching water, reserving about 2--3 tablespoons in the skillet. add 2 tablespoons of butter, 2 tablespoons of sugar, and the cinnamon, making a syrup. cook fleshy side down until glazed, about 20 minutes. turn over and brown the skin side. keep warm to serve with the lamb.
• 7 simmer okra in a small amount of water until tender, about 5 minutes. drain and add to tajine. (the saveur recipe just adds the okra to the tajine after it has simmered for the 90 minutes. but when i did this before, i simply could not get my okra tender within a few minutes. once the okra had finally cooked sufficiently, it seemed that some of the other ingredients, like the garlic and cumin, had overcooked, resulting in a bitter flavor. so to get the flavor right, i cook the okra separately).
• 8 to prepare couscous, add 1 cup of boiling water to 1 cup of couscous. cover and let stand for 10 minutes. then fluff with a fork.
• 9 to plate, serve tajine over the couscous and garnish with the quince. if you have any preserved lemon, add a little to the plate with a few sprigs of cilantro.

Lamb Shoulder Bake With Dried Apricots

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 large onion, chopped
• 3 tablespoons olive oil
• 1 boneless lamb shoulder, cut into cubes (about 3 pounds)
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• salt and pepper
• 1/2 cup dried apricot, halved
• 1/4 cup orange juice
• 1 tablespoon ground almonds
• 1 teaspoon orange zest
• 1 1/4 cups chicken broth

Recipe

• 1 in a large skillet, saute onion in oil, until tender.
• 2 add the lamb, cumin, cinnamon, coriander, salt and pepper.
• 3 cook and stir for 5 minutes, or until meat is browned.
• 4 add apricots, orange juice, almonds and orange peel.
• 5 transfer to a 2-1/2-quart baking dish.
• 6 stir in broth.
• 7 cover, and bake at 350 degrees for 1-1/2 hours, or until meat is tender.

Tasty Bake Chicken

Ingredients

• Servings: 4


• 4 chicken breast halves, bone in


• 1 (.7 ounce) package dry italian-style salad dressing mix


• 2 tablespoons cold water


• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins
Cook Time: 40 mins
Ready Time: 45 mins



• preheat oven to 400 degrees f (200 degrees c).


• empty contents of salad dressing mix package into a small bowl. add water and mix well, then stir in olive oil and mix again. note: do not add vinegar as per package instructions.


• place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.


• bake at 400 degrees f (200 degrees c) for 15 to 25 minutes, depending on the size of the breasts. turn breasts over and spoon remaining mixture on to the topside. bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).

Peanut Butter Balls Viii

Ingredients

• Servings: 40


• 2 cups peanut butter


• 2 1/2 cups whole bran cereal


• 2 cups powdered milk


• 1 1/2 cups raisins


• 3/4 cup honey

Recipe

Preparation Time: 12 mins
Ready Time: 15 mins



• in a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. roll dough into walnut sized balls. refrigerate until serving.

raspberry and apricot rugelach

Ingredients

• Servings: 4


• 1 cup butter, softened


• 1 (8 ounce) package cream cheese, softened


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt


• 2 cups all-purpose flour


• 3/4 cup white sugar


• 1 cup chopped walnuts


• 3/4 cup dried apricots, chopped


• 1/4 cup packed brown sugar


• 1 1/2 teaspoons ground cinnamon


• 1/2 cup seedless raspberry preserves


• 1 tablespoon milk

Recipe

• in large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.


• with spoon, stir in remaining flour. divide dough into 4 equal pieces. wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.


• to prepare filling: in medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.


• line 2 large baking sheets with foil and grease foil.


• on lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. spread dough with 2 tablespoons raspberry preserves. sprinkle with about 1/2 cup apricot filling; gently press filling dough. with pastry wheel or sharp knife, cut dough into 12 equal wedges. starting at curved edge, roll up each wedge, jelly-roll fashion. place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. repeat with remaining dough, one-fourth at a time.


• preheat oven to 325 degrees f (165 degrees c).


• in cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. with pastry brush, brush rugelach with milk. sprinkle with cinnamon-sugar.


• bake rugelach at 325 degrees f (165 degrees c) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. immediately remove rugelach to wire racks to cool. store in tightly covered container.

Michelle's Peanut Butter Dots

Ingredients

• Servings: 2


• 1 cup butter


• 1 cup white sugar


• 1 cup peanut butter


• 1/4 cup milk


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour

Recipe

• in large mixing bowl, combine sugar, butter, peanut butter, milk and vanilla. mix by hand about 3 minutes or until creamy.


• thoroughly mix flour into creamy mix. roll small balls of dough in hand, about 1 inch in diameter. place on greased cookie sheet, approximately 3/4 inch apart. using a fork, make criss cross pattern on cookie (this will flatten cookie partially). be careful not to over flatten, dough should not touch each other.


• bake at 350 degrees f (175 degrees c) 18 to 25 minutes.

tasty chicken

Ingredients

• Servings: 4


• 4 skinless, boneless chicken breasts


• 1/4 cup soy sauce


• 1 pinch garlic powder


• 1/4 teaspoon dried sage


• 3 green bell pepper, minced


• 1 onion, chopped


• 2 carrots, sliced thin


• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins
Cook Time: 25 mins
Ready Time: 50 mins



• slice chicken into small cubes.


• heat oil in a wok or frying pan over medium high heat. brown chicken. add carrots, and cook with chicken until slightly cooked. add onions, bell peppers, sage, garlic powder, and soy sauce. stir and cook continuously until chicken and vegetables are done, about five to ten minutes.

Chocolate Chip Peanut Butter Blondies

Ingredients

• Servings: 20


• 1 cup margarine


• 2 cups white sugar


• 2 eggs


• 1 teaspoon vanilla extract


• 1 cup chunky peanut butter


• 2 cups all-purpose flour


• 1 teaspoon baking powder


• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 6 mins
Cook Time: 12 mins
Ready Time: 18 mins



• preheat oven to 350 degrees f (175 degrees c). line a 10x15 inch jellyroll pan with parchment paper.


• in a medium bowl, cream together the margarine and sugar. beat in the eggs, one at a time. stir in the vanilla and peanut butter until smooth. combine the flour and baking powder, then stir into the peanut butter mixture. finally, fold in the chocolate chips. spread the dough out flat on the prepared pan.


• bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. cool in pan, then cut into squares.

Lamb Stew With Artichokes And Dried Figs

Total Time: 2 hrs 26 mins Preparation Time: 30 mins Cook Time: 1 hr 56 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb boneless lamb stew meat, cut into 1/2 x 1-inch pieces
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup all-purpose flour
• 4 tablespoons extra virgin olive oil, divided
• 2 medium onions, cut into 1/2-inch wedges
• 1/2 cup sliced carrot
• 2 garlic cloves, bruised with the side of a heavy knife
• 1 teaspoon ground cumin
• 1/2 cup dry white or 1/2 cup red
• 1 (28 ounce) can plum tomatoes with juice, coarsely chopped into 1-inch pieces
• 8 ounces dried calimyrna figs or 8 ounces dried black figs, stems trimmed
• 2 slices orange zest, each about 1/2 x 2 inches
• 1 cinnamon stick (3 inches)
• 1 (10 ounce) package frozen artichoke hearts, thawed and blotted dry
• 2 tablespoons coarsely chopped fresh dill
• 2 tablespoons coarsely chopped fresh mint

Recipe

• 1 sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
• 2 remove and shake off excess flour; repeat with the remaining lamb.
• 3 heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
• 4 add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
• 5 add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
• 6 add in the garlic and cumin; cook 1 minute.
• 7 transfer vegetables to the plate with the lamb.
• 8 add the win to the pan and boil over high heat until reduced by half.
• 9 then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
• 10 return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
• 11 meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
• 12 about 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
• 13 finely chop the dill, mint, and remaining orange zest together.
• 14 sprinkle over the stew and serve.

Lamb Stuffed Eggplants

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 small eggplants
• 1 tablespoon olive oil, plus
• 3 tablespoons olive oil
• 1 large onion (chopped)
• 2 fat garlic cloves (minced)
• 1 medium red bell pepper
• 1 (398 ml) can tomato sauce
• salt & pepper
• 1 tablespoon ground cumin
• 1/2 lb lean ground lamb
• 2 cups fine breadcrumbs
• 1 tablespoon butter

Recipe

• 1 preheat oven to 400 degrees.
• 2 slice eggplants in half lengthwise, cut 1/4 inch border and scoop out inner flesh making an eggplant boat. chop the removed eggplant flesh into small cubes.
• 3 sprinkle inside of scooped-out eggplants with coarse salt and let sit for ten minutes to remove bitterness. after ten minutes, rinse very well, drain, and pat dry with a clean cloth or paper towel.
• 4 place eggplant "boats" on a cookie sheet, drizzle evenly the 3 tbs of olive oil inside of the eggplants. season with salt and pepper. roast for about 10-15 minutes, until they are tender and th flesh is slightly browned.
• 5 while roasting the eggplants, add one tbs olive oil to a sauce pot and begin to sautee the chopped onion.
• 6 as the onion becomes a little bit transparent, add the garlic, let cook for 30 seconds, stirring.
• 7 add the ground lamb and season with salt & pepper, and cumin. let the lamb browm, break into smaller bits.
• 8 add red bellpepper and the removed and cubed eggplant flesh.
• 9 stir to mix all ingredients, place lid over pot for 5 minutes to steam the eggplant chunks, they will release juices into the meat mixture.
• 10 add the can of tomato sauce and reduce to a simmer.
• 11 mix the bread crumbs with 1 tbs of butter. i do this in my food processor as it goes quickly, but it is easy to smoosh together with your fingers.
• 12 fill each eggplant "boat" with the tomato/lamb sauce, top with bread brumbs, and bake the eggplants at 350 degrees for 35-40 minutes.
• 13 i always broil for the last two minutes to make a really crispy bread crumb topping, but be sure to keep an eye on it if you do broil because the bread crumbs will burn fast.
• 14 eat while hot and enjoy!

Lamb Tagine

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 1/2 kg lamb, diced
• 1 large red onion, grated
• 2 garlic cloves, crushed
• 1/4 cup coriander leaves, chopped
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon saffron thread
• 120 ml olive oil
• 1 teaspoon salt
• 1 orange rind, large piece
• 810 g diced tomatoes
• 2 tablespoons tomato paste
• 375 ml beef stock
• 1 bay leaf
• 30 g butter, diced
• 2 tablespoons honey
• 240 g chickpeas, drained, rinsed
• 1/2 cup green olives
• mint, to garnish

Recipe

• 1 combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
• 2 preheat oven to 160°c.
• 3 heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
• 4 place meat in a tagine or casserole dish, add the orange peel.
• 5 drain tomatoes, reserving the juice.
• 6 set the tomatoes aside.
• 7 combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
• 8 cover and bake in oven for 1 1/2 hours.
• 9 use a slotted spoon to transfer the meat to a plate.
• 10 place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
• 11 add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
• 12 cook, stirring for 1-2 minutes.
• 13 garnish with mint.

slow cooker escalloped chicken

Ingredients

• Servings: 6


• 4 skinless, boneless chicken breast halves - boiled


• 1 cup chopped onion


• 1 cup butter


• 13 cups white bread cubes, baked until slightly dry


• 1 teaspoon poultry seasoning


• 1 1/4 teaspoons salt


• 1/2 teaspoon dried sage


• 1/2 teaspoon ground black pepper


• 2 1/2 cups reserved cooking liquid from chicken


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1 cup chopped celery

Recipe

• for dressing: combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. mix well.


• in a slow cooker, layer the cooked chicken and dressing mixture. cook on low for 4 to 8 hours. serve.

Lamb Steaks

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 large lamb leg steaks
• 1 cup
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 5 crushed garlic cloves
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1/4 cup chopped white onion

Recipe

• 1 combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours.
• 2 remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks.
• 3 serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes.
• 4 add a handful of crumbled feta cheese to the top of the potatoes when serving.
• 5 a steamed vegetable, bread & butter, and a nice bottle of round out this meal!

Lamb Stew With Spring Vegetables (navain D'agneau)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 fresh parsley sprigs
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 turkish bay leaves or 1 california bay leaf
• 6 whole black peppercorns
• 3 lbs boneless lamb shoulder, trimmed of excess fat
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 1/2 cups dry white
• 2 1/2 cups beef stock or 2 1/2 cups broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces white pearl onions
• 1/2 lb baby turnip, trimmed and halved lengthwise if large
• 1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large
• 1/2 lb baby zucchini, trimmed and halved lengthwise
• 1/2 lb sugar snap pea, trimmed
• 2 tablespoons unsalted butter, softened
• 3 tablespoons all-purpose flour

Recipe

• 1 special equipment: cheesecloth
• 2 preheat oven to 325°f
• 3 wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
• 4 pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
• 5 heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• 6 add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
• 7 add and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.
• 8 return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
• 9 braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. stir in salt and pepper.
• 10 while lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).
• 11 remove onions and peel.
• 12 boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.
• 13 transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
• 14 make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
• 15 bring lamb stew to a simmer on stove top and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.
• 16 add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.
• 17 season with salt and pepper.
• 18 cooks' notes:
• 19 • lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. reheat before adding beurre manié and vegetables.
• 20 • vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.

Lamb Shanks In A Tomato Basil Sauce

Total Time: 2 hrs Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 4
• 3 kg lamb shanks, french cut (about 8 of them)
• 2 tablespoons olive oil
• 50 g butter
• 6 garlic cloves, sliced
• 1/4 cup plain flour
• 2 cups beef stock
• 1/2 cup red
• 1 (425 g) can tomato puree or 1 (425 g) can chopped tomatoes, and puree yourself
• 1 bunch green onion (scallions spring onions)
• 1 cup shredded fresh basil
• 3 medium tomatoes, peeled and chopped

Recipe

• 1 heat the oil in a pan and cook the shanks in batches until browned; transfer to a baking dish.
• 2 heat the butter in a pan and add the garlic and flour, cook stirring until the flour is lightly browned.
• 3 remove from the heat and gradually stir in the stock, and tomato puree, simmer uncovered for about 20 minutes until the sauce is slightly thickened.
• 4 pour the sauce over the shanks and bake covered in a moderately slow oven for 1-1/2 hours at 160dc 325d f.
• 5 add the onion, basil and tomatoes and bake covered for about a further 20 minutes or until the mixture boils.

Lamb Shish Kabobs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup red
• 1 lemon, juice only
• 1 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1/2 teaspoon rosemary
• 1/8 teaspoon black pepper
• 2 lbs lean lamb fillets, cut into 1-inch cubes
• 24 cherry tomatoes
• 24 mushrooms
• 24 small onions

Recipe

• 1 combine oil, , lemon juice, garlic, salt, rosemary, and pepper; pour over lamb, tomatoes, mushrooms, and onions, ; marinate in refridgerate for several hours or overnight.
• 2 put together skerwers of lamb, onions, mushrooms, and tomatoes; broil 3 inches from heat for 15 minutes turning every 5 minutes; can be done in oven or on outside grill.

Lamb Shanks & Apricots

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 kg lamb shank
• 1/4 cup plain flour (seasoned)
• 2 onions, sliced
• 1 large green capsicum, cored & sliced
• 1 fennel bulb, sliced
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 500 ml chicken stock
• 1 pinch saffron thread
• 2 teaspoons sambal oelek
• 1 1/2 teaspoons honey
• freshly ground salt & pepper, to taste
• 1 cup dried apricot, chopped
• parsley, to serve

Recipe

• 1 preheat oven to 150°c.
• 2 in a casserole dish flour lamb and brown in hot oil. then remove and set aside.
• 3 add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
• 4 add ginger, garlic, coriander and cumin, and mix well.
• 5 add stock, saffron, sambal, honey, seasonings and apricots.
• 6 return lamb to pot, stir, cover.
• 7 place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
• 8 serve with rice or mashed potato, sprinkled with fresh parsley.

Lamb Stew

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 lbs lamb stew meat
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 potatoes, cubed
• 15 baby carrots
• 1 turnip, chopped
• 2 bay leaves
• 3 cups water, with
• 3 beef bouillon cubes, added
• 1 teaspoon salt
• 1/2 teaspoon rosemary
• 1/2 teaspoon black pepper
• 4 tablespoons oil, for frying meat
• flour

Recipe

• 1 heat oil in skillet.
• 2 while oil is heating put flour in a paper bag at this point i add to the flour mixture salt, pepper and garlic powder to my tastes i do not measure.
• 3 put some stew meat in bag and shake.
• 4 put meat in pan and brown on all sides.
• 5 when all meat is browned add to crockpot.
• 6 add all other ingredients to crockpot.
• 7 cook 6 to 8 hours, depending on your crockpot mine seems to cook fast so 6 hours is enough.
• 8 depending on your tastes you may want to increase or decrease the seasoning, sometimes i add less and sometimes i add more or you may want to add other ingredients to the stew depending on your likings.

Lamb Shanks W/ White Beans & Sun-dried Tomatoes

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb dried white bean (navy or cannellini)
• 4 (3/4 lb) lamb shanks
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 8 ounces yellow onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 cup sun-dried tomato packed in oil, drained and slivered
• 1 tablespoon oil, from sun-dried tomatoes
• 2 teaspoons rosemary
• 1 1/2 cups chicken stock
• 1/2 cup white (not chardonnay) or 1/2 cup dry white (not chardonnay)

Recipe

• 1 soak beans overnight (8 hours or more) in water to cover by 3 inches.
• 2 drain and pick over beans and rinse.
• 3 place the beans in the slow cooker.
• 4 trim the lamb shanks of as much visible fat and silver skin as possible.
• 5 season with salt and pepper.
• 6 heat olive oil in a skillet over medium-high heat.
• 7 when hot, add the seasoned lamb shanks and brown well on all sides.
• 8 remove and reserve.
• 9 pour off excess fat from the pan.
• 10 reduce heat to low and add chopped onions and garlic.
• 11 cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
• 12 stir onion mixture into slow cooker with the beans.
• 13 add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
• 14 tuck the browned lamb shanks into the bean mixture.
• 15 add the stock and .
• 16 set to cook on low setting for 6 hours.
• 17 remove lamb shanks, degrease using a fat mop.
• 18 mash some of the beans if desired.

Lamb Shanks With Tomato,chili & Honey

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 4 large lamb shanks (or 6 smaller ones)
• 1 small red capsicum, diced
• 1 small yellow capsicum, diced
• 1 small orange capsicum, diced. use green if you can't get orange (or more red or yellow if you don't like green capsicum)
• 4 garlic cloves, cut into slivers (or use crushed garlic)
• 2 brown onions
• 1 (750 ml) bottle full-bodied red , such as shiraz
• 1 tablespoon cumin seed
• 1 1/2 tablespoons coriander seeds
• 2 tablespoons olive oil
• 3 red chilies, deseeded and finely chopped
• 1 (400 g) can chopped tomatoes
• 3 tablespoons honey
• 1 tablespoon plain flour

Recipe

• 1 put the lamb shanks into large plastic container or bowl, add capsicum, garlic and onion and pour the red over the top. cover and leave to marinate for a few hours or preferably overnight in the refrigerator.
• 2 put the cumin seeds in a pre-heated frying pan over a medium heat. stir while they toast for 3 minutes or so - they will start to smell aromatic and jump in the pan when ready. (don't burn them.) tip them into a mortar, then dry roast the coriander seeds in the same way and add them to the mortar. grind the spices to a powder with the pestle.
• 3 lift the lamb shanks out of the marinade and set aside. strain the marinade through a sieve or colander, reserving the liquid.
• 4 heat the oil in a large flameproof casserole dish and when hot, brown the shanks, in batches if necessary. transfer to a plate. preheat the oven to 180c (350f).
• 5 add the vegetables (reserved from the marinade) to the casserole dish, along with the chili and cook for 8 to 10 minutes until the onion has softened a little. meanwhile, mix the tin of chopped tomatoes and honey into the reserved marinade liquid.
• 6 scatter the ground spices and flour over the vegetables in the casserole dish and stir. pour in the marinade mixture and stir everything together. add the lamb shanks and bring the liquid to the boil.
• 7 cover with a lid and transfer to the oven for 2 hours minimum. gently turn the shanks over after 1 hour. if you have time, turn the oven down to say 140c and cook for a further 2 or 3 hours. (alternatively, you could transfer it all to a slow cooker at this point instead of using the oven, and cook for 7 hours or more).
• 8 when ready, transfer the shanks to a large, deep serving dish and keep warm. put the casserole dish over direct heat on the stove top and bring to the boil. bubble for 10 minutes to reduce sauce. pour the sauce over the shanks and serve, garnished with coriander if you like.

Lamb Souvlaki

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 leg of lamb, boned, cubed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup dry white
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon rosemary
• 1 bay leaf, crushed
• 2 garlic cloves, crushed
• fresh ground black pepper
• 8 bay leaves, halved
• 6 firm tomatoes, quartered
• 6 green peppers, large cubes (optional)
• salt
• fresh oregano

Recipe

• 1 place the lamb cubes in a large non-aluminum bowl.
• 2 make a marinade of the oil, lemon juice, , herbs (thyme, oregano, rosemary, crushed bay leaf), garlic, and pepper.
• 3 and pour over the meat.
• 4 marinate in the refrigerator, preferably overnight, or for at least 3 hours.
• 5 thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers.
• 6 grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently until cooked through.
• 7 season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top.

Lamb Shanks With Barley And Garlic

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 4 lamb shanks
• 4 tablespoons butter
• 1/4 cup olive oil
• 1/2 cup red table
• 1/2 cup water
• 1/2 teaspoon dried rosemary
• 30 garlic cloves, peeled
• 1/2-3/4 lb fresh mushrooms, sliced
• 8 tablespoons butter
• 1 1/2 cups pearl barley
• 2 1/2-3 1/2 cups beef stock
• 2 tablespoons mint jelly

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in an ovenproof pan with tight-fitting lid, brown lamb on all sides in butter and olive oil.
• 3 remove lamb, stir and water into pan and heat, scraping bottom and sides of pan.
• 4 replace lamb and sprinkle with rosemary; add the garlic.
• 5 put a sheet of foil over top, then the tight-fitting lid to seal thoroughly. bake at 350 degrees for 1 1/2 hours.
• 6 for the barley, sauté mushrooms in 4 tablespoons of the butter, and set aside.
• 7 brown the barley in the remaining butter until golden brown, then mix in mushrooms, turn into casserole, and add 2 1/2 cups of the beef stock.
• 8 cover and bake 30 minutes at 350 degrees; add more stock as needed, about 1 cup, and cook, uncovered, until liquid is reduced and barley is done.
• 9 to serve, arrange lamb shanks around edges of serving platter, add garlic cloves to barley, and heap in center of platter. stir mint jelly into liquid remaining, cook three to five minutes, and spoon over lamb.

Lamb Sliders

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 lb ground lamb
• 1 lb ground beef
• 1/2 cup minced shallot
• 1 garlic clove, minced
• 4 tablespoons mint leaves, minced
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, divided
• 4 teaspoons finely grated lemon zest, divided
• 2 teaspoons canola oil
• 4 ounces crumbled feta cheese
• 4 ounces cream cheese
• 1/4 cup mayonnaise
• 3 tablespoons green onions, chopped
• 1 tablespoon extra virgin olive oil
• 2 tomatoes, halved and sliced
• 12 flour tortillas, cut in half (soft taco size)

Recipe

• 1 in a food processor, combine shallots garlic and mint leaves and pulse until very finely shopped.
• 2 combine beef and lamb on a cutting board until well mixed. form into a large rectangle patty.
• 3 layer on the mint shallots and garlic.
• 4 sprinkle on cinnamon allspice cumin, cayenne and salt and pepper and half the grated lemon zest. with your hands fold the large patty again and again until the meat has evenly incorporated all of the herbs and spices. wrap and refrigerate over night.
• 5 in a food processor, add the feta cheese, mayonnaise, cream cheese, olive oil, with the other half of the cayenne pepper and lemon zest. process until smooth. add chopped green onion and refrigerate over night. bring to room temperature before serving.
• 6 form meat into 24 small patties around 1.25 ounces each. brush each with a little canola oil on both sides and grill over medium heat 2-3 minutes per side.
• 7 to serve, put one patty in 1/2 tortilla with one or two teaspoons of the feta sauce and garnish with a half slice of tomato.

Lamb Shanks With Verjuice

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 6 lamb shanks
• sea salt
• pepper (freshly ground)
• 10 rosemary sprigs
• 1 head garlic (large, each clove peeled and 3 minced)
• 1 preserved lemon (whole, rinsed)
• 2 cups verjuice (500ml)
• 1 cup chicken stock (or vegetable)
• 6 bay leaves
• 1 teaspoon black peppercorns (whole, cracked)
• 1 teaspoon salt

Recipe

• 1 preheat oven to 160°c.
• 2 on the stove heat the oil in a large casserole dish (that is ovenproof).
• 3 season the lamb shanks with the sea salt and freshly ground pepper.
• 4 add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
• 5 add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
• 6 remove from the heat and return the first 3 shanks to the casserole dish or pot.
• 7 remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
• 8 bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
• 9 transfer the lamb to a platter and cover to keep warm.
• 10 discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
• 11 return the shanks to the sauce and cook over moderate heat until warm.
• 12 spoon into bowls and serve.
• 13 i would serve with mashed potato and steamed vegetable.

Lamb Shank Dinner

Total Time: 1 hr 15 mins Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon oil
• 2 teaspoons curry powder
• 4 lamb shanks
• 1 onion, finely chopped
• 2 cups chicken stock
• 3 carrots, cut into chunks
• 2 potatoes, cut into quarters
• 1 tablespoon fruit chutney
• 2 cups green peas, cooked
• parsley, chopped, to garnish

Recipe

• 1 heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
• 2 add onion, stock, carrots & potatoes.
• 3 bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
• 4 stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.

Lamb Shanks With Red

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• 3 tablespoons flour (i prefer wondra.)
• salt & freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 1/2 cups finely chopped yellow onions
• 1 cup finely chopped deveined celery
• 1 cup finely chopped carrot
• 1 garlic clove, minced
• 1 cup dry red (drinkable)
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon dried marjoram

Recipe

• 1 preheat oven to 350 degrees.
• 2 rub the shanks with flour, seasoned with salt and pepper.
• 3 heat the butter and oil in a heavy skillet.
• 4 brown the shanks on all sides and transfer to a casserole.
• 5 to the same skillet, add the onion and cook, stirring, until wilted.
• 6 add the carrot, celery and garlic and cook briefly.
• 7 stir in the and pour the mixture over the shanks.
• 8 add the remaining ingredients and season to taste.
• 9 cover tightly and bake one and one-half to two hours, or until fork tender.

Lamb Skewers (greek)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 3 lbs lamb or 3 lbs chicken
• 1/2 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh oregano, chopped
• salt
• tomato, chopped
• cucumber, chopped
• onion, chopped

Recipe

• 1 cut lamb or chicken into bite-size pieces and thread on eight 12" skewers.
• 2 mix the lemon juice, oil, and oregano in a shallow pan. make sure it is large enough for the skewers to lie inches season with salt and add skewers. cover and refrigerate 2 hours.
• 3 on a very hot grill (or in a cast-iron pan over medium-high heat), cook skewers, basting frequently and turning occasionally, for 7–10 minutes.
• 4 i serve it with a feta-mint mix with the cucumbers, and onions on the side. feel free to serve it in a pita with the tomatoes, cucumbers, and onions!

Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• oil, to fry
• 1 leek
• 4 celery ribs
• 2 carrots, not peeled
• 2 onions, not peeled
• 1 garlic, bulb unpeeled
• 1 bay leaf
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 2 tablespoons red currant jelly
• 150 ml
• 750 ml chicken stock

Recipe

• 1 heat the oil in a casserole dish.
• 2 add the shanks one at a time, seal them on all sides and remove from the dish.
• 3 add the roughly chopped vegetables and cook for 2 minutes.
• 4 add the herbs and put the lamb back in the dish, on top of the vegetables.
• 5 add red currant jelly and stock.
• 6 put the lid on and bake at 150c for at least two and a half hours, but i like to do another hour on top.
• 7 serve the lamb shank with mash potato and vegetables.

Lamb Shank And Fennel Soup

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 4 lamb shanks, french trimmed
• 2 teaspoons ground fennel
• 1 teaspoon ground coriander
• 1 teaspoon mild paprika
• 8 cups vegetable stock or 8 cups chicken stock
• 2 leeks, pale section only thinly sliced
• 1 dried bay leaf
• 350 g butternut pumpkin, cubed
• 1 fennel bulb, thinly sliced
• salt and fresh pepper
• 1 tablespoon fresh fennel, tops chopped (to garnish)

Recipe

• 1 heat oil in large saucepan. add lamb shank and cook for 5 minutes until browned all over.
• 2 remove lamb to plate and set aside.
• 3 reduce heat to low. add fennel, coriander, paprika to pan and cook until fragrant.
• 4 add stock. leek, bay leaf and lamb shanks and bring to boil.
• 5 reduce heat to low and simmer covered for 1 1/2 hours until lamb is very tender. use tongs to transfer lamb to plate.
• 6 add pumpkin and fennel to the soup and simmer covered for 20 minutes until tender.
• 7 meanwhile remove meat from bones and coarsely chop.
• 8 return lamb to soup and heat through. dab top of soup with paper towel to remove any fat.
• 9 ladle soup into bowls and top with fennel leaves.

Lamb Shanks With Garlic And - Pressure Cooker

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 lbs lamb shanks
• salt, to taste
• pepper, to taste
• 1 tablespoon olive oil
• 10 garlic cloves, peeled and left whole
• 1/2 cup chicken stock (or other broth)
• 1/2 cup
• 1 tablespoon tomato paste
• 1/2 teaspoon dried rosemary
• 1 tablespoon unsalted butter
• 1 teaspoon balsamic vinegar (up to 2 teaspoons)

Recipe

• 1 trim excess fat from the lamb shanks and season with salt and pepper. (i admit i like fat on my meat, and the lamb isn't that fatty, so i didn't trim my shanks).
• 2 heat the oil in the pc. add the shanks and brown on all sides. (you can do this in a separate pan if you like).
• 3 when the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
• 4 add the stock, , tomato paste, and rosemary, stirring so the tomato paste dissolves.
• 5 close the pc and bring up to full pressure (15 pounds).
• 6 reduce heat to stabilize pressure and cook for 30 minutes.
• 7 remove pc from heat and let pressure release naturally.
• 8 remove the lamb shanks.
• 9 return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
• 10 whisk in the butter, then add the vinegar.
• 11 serve the sauce over the lamb.
• 12 enjoy!

Lamb Shank And Vegetable Soup

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 lamb shanks
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 potatoes, peeled and chopped
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 liter chicken stock or 1 liter vegetable stock
• 1 liter water
• 1 (425 g) can chopped tomatoes
• 1/2 cup pearl barley
• 2 bay leaves
• seasoning

Recipe

• 1 heat oil in a large stock pot/saucepan.
• 2 brown shanks well all over.
• 3 transfer to a plate.
• 4 add onions and garlic to pan.
• 5 saute until onions are tender.
• 6 stir in carrots, potatoes, turnip and pasrnip.
• 7 cook for 1 minute.
• 8 blend in remaining ingredients.
• 9 return shanks to pot.
• 10 bring to the boil.
• 11 reduce heat.
• 12 simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
• 13 transfer shanks to a dish.
• 14 remove meat and chop roughly.
• 15 add meat to soup.
• 16 heat gently.
• 17 serve with bread.

Lamb Shanks With Chickpeas And Olives

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 garlic cloves
• 2 red onions
• 2 anchovies
• 1 1/2 cups chickpeas, cooked
• 5 lamb shanks (each cut into 3-4 pieces)
• 800 g chopped canned tomatoes
• 2 rosemary sprigs
• 1/2 teaspoon dried chili pepper flakes
• 15 green olives, pitted
• 1 lemon, zest of
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 finely slice the red onions and crush the garlic. mince up the anchovies.
• 2 combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
• 3 season with salt and pepper. cook in the slow cooker on low for 6-8 hours, or in the oven at 180c for 3 hours, stirring occasionally. you might need to add stock or water if cooking in the oven.
• 4 five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.

Lamb Shanks On Cannellini Beans

Total Time: 2 hrs 50 mins Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ingredients

• 6 (3/4 lb) lamb shanks, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups finely chopped carrots
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup dry red
• 1/2 cup beef broth
• 1 1/2 teaspoons rosemary (dried)
• 2 (15 ounce) cans diced tomatoes
• 2 bay leaves
• 1 cup dried cannellini beans
• 4 bacon, slices
• 4 garlic cloves, sliced
• rosemary sprig (optional)

Recipe

• 1 sprinkle lamb with salt and pepper. heat a large nonstick skillet over med-high heat. add lamb;cook 12 minutes, browning on all sides. remove from skillet.
• 2 add carrots,onions, and celery to skillet;saute 3 minutes. add . bring to a boil; cook 5 minutes.
• 3 stir in broth, rosemary, tomatoes, and bay leaves. return lamb to skillet (skillet will be very full). cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. discard bay leaves.
• 4 sort and wash beans; place in a large dutch oven. cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. remove from heat; cover and let stand 1 hour. drain beans; place in dutch oven. cover with water 2 inches above beans; bring to a boil. reduce heat, and simmer 1 hour or until tender. drain.
• 5 cook bacon in the dutch oven over med-high heat until crisp. remove bacon from dutch oven, reserving 2 teaspoons drippings in dutch oven. crumble bacon. heat drippings over med-high heat. add garlic; saute 2 minutes or until golden. stir in beans and bacon; remove from heat.
• 6 divide beans evenly among 6 plates, arrange lamb on beans. spoon sauce over lamb. garnish with rosemary sprigs, if desired.

Lamb Shanks Asian-style

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/3 cup flour
• 1 teaspoon salt
• 6 (1 lb) lamb shanks, about 6 lbs (3 kg)
• vegetable oil
• 2 large onions
• 1/3 cup fresh ginger, peeled and julienned
• 1 cup
• 10 ounces chicken broth
• 1/2 cup teriyaki sauce
• 1 teaspoon red chili pepper flakes
• 2 teaspoons dark sesame oil
• 2 star anise or 2 teaspoons anise seeds or 2 teaspoons fennel seeds
• 1/2 cup dried mushroom (optional)

Recipe

• 1 measure flour and salt into a large plastic bag. if shanks are damp, pat dry with paper towels. add 1 shank to bag. shake to coat. remove to a large platter. repeat with remaining pieces. save excess flour.
• 2 lightly coat a large wide saucepan with oil and set over medium-high heat. when hot, add 2 or 3 shanks. brown on all sides, 3 to 4 minutes. add oil as needed. if pan gets too hot, reduce heat to medium. remove each shank to a large plate as it is browned. repeat with remaining shanks.
• 3 meanwhile, slice onions in half. place cut side down on cutting board and slice into thin strips.
• 4 after removing shanks from pan, reduce heat to medium.
• 5 add onions, ginger and a little more oil.
• 6 stir often until onion softens, 3 to 4 minutes.
• 7 sprinkle with reserved flour mixture and stir until evenly mixed.
• 8 gradually stir in . using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
• 9 stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
• 10 bring to a boil, stirring often.
• 11 return shanks to pan. reduce temperature to medium-low.
• 12 cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. serve with sauce drizzled overtop.
• 13 note: i use 1/2 cup fresh ginger and 2 teaspoons chili flakes. or can be used instead of . enjoy!

my kentucky derby dessert

Ingredients

• Servings: 1
• 3 extra large eggs
• 2 tablespoons corn oil
• 1 tablespoon
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 1 1/8 cups butter, softened
• 1 1/2 cups chopped toasted pecans
• 9 ounces semisweet chocolate chips
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, , and vanilla extract into the eggs until just incorporated.
• beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
• gently stir pecans and chocolate chips into the filling.
• fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
• bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
• cool the pie on a wire rack for at least 15 minutes before serving. serve warm or at room temperature.

Lamb Shanks In Cranberry Sauce

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 6 lamb shanks
• 2 garlic cloves
• 20 g butter
• 2 tablespoons plain flour
• 1 1/2 cups chicken stock
• 1 cup red
• 275 g whole berry cranberry sauce
• 1/4 cup fresh rosemary sprig

Recipe

• 1 preheat oven to 160oc. heat oil in a heavy based ovenproof dish over high heat. cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. remove to a plate.
• 2 melt butter in pan until sizzling, add flour and cook for 1 minute. remove from heat and slowly add stock, and cranberry sauce. season with salt and pepper and return to heat and bring to the boil. add lamb, garlic and rosemary.
• 3 cover dish, transfer to oven and bake for 2 1/2 to 3 hours. remove lid and bake for a further 20-30 minutes or until shanks are tender.
• 4 serve with mashed potatoes and green beans.

Italian Cheesecake Cookies

Ingredients

• Servings: 2
• 1 pound ricotta cheese
• 2 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 cup butter, melted and cooled
• 1/2 pint sour cream
• 1/2 lemon, juiced
• 1 cup cherry pie filling

Recipe

• cream together the ricotta and cream cheese. add sugar and continue beating until smooth. add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. beat in eggs, one at a time. gradually beat in melted butter. blend in sour cream, continue beating all ingredients until well blended.
• pour into ungreased 9 x 13 inch pan. bake at 320 degrees f (160 degrees c) for 1 hr. turn off oven and leave inside for 2 hours.
• cut into squares. top each with strawberry, blueberry, or cherry pie filling. note: bars can be frozen.

Lamb Shanks Braised In Red

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 6 lamb shanks
• water
• 1/4 cup celery top (leaves and tender side stems)
• 3 sprigs parsley (i use italian flat leaf)
• 1/4 teaspoon ground thyme
• 1 bay leaf
• 1 garlic clove, peeled and halved
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup flour, seasoned with salt and pepper
• 1/2 teaspoon dried tarragon
• 1 teaspoon dried summer savory
• 1 1/2 cups red table
• 1/2 cup canola oil

Recipe

• 1 preheat the oven to 375°f put the shanks in a large pot and add just enough water to cover the shanks. season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. cover and simmer on the stovetop for 1 hour. remove the shanks from the broth; strain the broth and reserve. roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). mix the and oil together and pour over meat. bake in the preheated oven for 1 hour or until crisply browned. turn occasionally and baste frequently with the /oil mixture. make gravy from the leftover flour, the pan drippings and the reserved broth.

Lamb Shanks With Olives And

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 large lamb shanks
• 1 (28 ounce) can chopped tomatoes
• 2 cups burgundy
• 3 tablespoons garlic, minced
• 1 large onion, sliced and cut into half rings
• 1 (5 ounce) jar green olives, drained

Recipe

• 1 using a small sharp knife, cut around though the meat down to the bone, about four inches from the small end of the shank. this will release the connective tendons from the end of the bone.
• 2 salt and pepper shanks well, and brown on all sides in a large chicken fryer pan, or dutch oven.
• 3 remove shanks, pour off most of the grease, and saute' the onion and garlic in the drippings, being careful to not burn the garlic.
• 4 add the tomatoes, , and olives, and place the shanks back into the pan, basting well.
• 5 bake tightly covered in the oven at 350 degrees for about two hrs, till meat is very tender. return pan to stove top, and simmer uncovered for another 1/2 hr.to reduce the sauce. i serve it over mashed garlic potatoes, but rice or noodles would be good too.

Lamb Shanks Braised In Tomato

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 4 (12 ounce) lamb shanks, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 3/4 cup dry red
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
• 1/4 cup fresh parsley, chopped

Recipe

• 1 heat a large dutch oven over medium-high heat. coat the pan with cooking spray. sprinkle the lamb with salt and pepper. add lamb to the pan; cook 4 minutes on each side or until browned. remove from the pan.
• 2 add garlic to the pan; saute 15 seconds. add the to the pan; cook 2 minutes, scraping the pan to loosen browned bits. stir in tomatoes; cook 2 minutes. return the lamb to the pan. cover the pan, reduce heat, and simmer for 1 hour. turn the lamb over; simmer 1 hour or until the meat is done and very tender.
• 3 place the lamb on a plate; cover loosely with foil. skim the fat from the surface of the sauce. bring to a boil; cook 10 minutes or until thickened.
• 4 return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. stir in chopped parsley.

Lamb Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• leftover lamb bone, of a leg of lamb
• 1 1/2 cups leftover lamb, cut into 1/2 inch pieces
• 3 celery ribs, leaf part, cut into 1/2 inch slices
• 1 carrot, peeled and cut into 1/2 inch pieces
• 1 onion, sliced
• 3 peppercorns
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 beef bouillon cube
• 1/4 teaspoon all purpose greek seasoning (or other seasoning mix)

Recipe

• 1 chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
• 2 drain using a colander over a bowl or pot, retaining liquids.
• 3 trim meat from bones and discard bones after removing marrow (added to meat).
• 4 discard gristle, carrots and celery.
• 5 return remainder (meat) to pot or bowl with broth and refrigerate overnight.
• 6 skim soup and put congealed broth (with meat) in a pan. bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. skim.
• 7 season to taste.

Lamb Shanks In Guinness With Country Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 5 tablespoons vegetable oil
• 6 lamb shanks (about 6 lbs. total)
• 1/2 cup all-purpose flour
• 5 cups chopped onions
• 4 cups beef broth
• 2 (12 ounce) bottles guinness
• 4 carrots, peeled and cut into 1 inch pieces
• 2 large parsnips, peeled and cut into 1 inch pieces
• 2 rutabagas, peeled and cut into 1 inch pieces

Recipe

• 1 season lamb shanks with salt and pepper.
• 2 coat lamb with flour and shake off excess; reserve remaining flour.
• 3 heat the oil in a large pot over medium-high heat.
• 4 add lamb to pot in batches and brown well; transfer with tongs to a bowl.
• 5 reduce heat to medium and add the onions to the pot.
• 6 sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
• 7 add reserved flour and cook, stirring for about 1 minute.
• 8 return lamb shanks and any accumulated juices to the pot.
• 9 add beef broth and the guinness; cover and bring to a boil.
• 10 reduce heat and simmer until meat is almost tender, about 1 hour.
• 11 add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
• 12 spoon fat from surface of stew and serve.
• 13 this can be prepared one day ahead.
• 14 cover and refrigerate.
• 15 skim off any congealed fat from the surface and rewarm over low heat before serving.

irish cream creme brulee

Ingredients

• Servings: 6
• 2 cups heavy cream
• 1/3 cup white sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 3 tablespoons irish cream liqueur
• superfine sugar as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 6 hrs 25 mins


• preheat oven to 300 degrees f (150 degrees c). place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
• stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. whisk together egg yolks, vanilla, and irish cream until combined. slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
• pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. bake in preheated oven until set, 50 to 60 minutes.
• once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. cover, and refrigerate until cold, about 4 hours. custards may remain refrigerated until ready to serve.
• unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar each. gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
• using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. continue melting the sugar until it turns deep brown. once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. serve immediately. alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Lamb Shanks With Merlot And Garlic

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs meaty lamb shanks (four, 3/4 to 1 lb. each)
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large walla walla onions or 1 large other sweet onion, chopped
• 1 lb yukon gold potatoes or 1 lb yellow fin potatoes, unpeeled, cut into 1 1/2-inch chunks
• 1 lb carrot, peeled, split lengthwise, and cut into 1-inch pieces
• 2 garlic, bulbs cloves separated and peeled
• 2 bay leaves
• 1 bunch fresh thyme, tied in a bundle
• 1 cup merlot
• 1 cup chicken stock
• 2 tablespoons chopped fresh flat-leaf parsley (italian)
• 1 tablespoon chopped fresh mint

Recipe

• 1 preheat the oven to 350°f (180°c).
• 2 trim off any excess fat from the lamb shanks.
• 3 sprinkle the shanks with the salt and pepper.
• 4 spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
• 5 in a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
• 6 add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
• 7 transfer the shanks to a plate.
• 8 wipe out the pot.
• 9 add the remaining 2 tablespoons oil to the pot over medium-high heat.
• 10 add the onion and cook, stirring frequently, until soft, 3-4 minutes.
• 11 return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, , and stock.
• 12 bring to a boil, cover, and transfer to the oven.
• 13 bake for 1 1/2 hours. uncover and continue to bake until the iamb is very tender, about 30 minutes longer.
• 14 transfer the shanks to a platter.
• 15 using a slotted spoon, transfer the potatoes and carrots to the platter.
• 16 cover and keep warm.
• 17 using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
• 18 lift out and discard the bay leaves and the thyme.
• 19 place the pot over high heat and bring to a boil.
• 20 cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
• 21 pour the sauce around the meat.
• 22 sprinkle the meat and vegetables with the parsley and mint.