Category: PROTEINS

TACO SPAGHETTI

I loved this recipe because it was ALL made in the same pan so it’s quick and easy clean up, but also because I can no longer eat a lot of grain products so I still feel like I’m getting my tacos without have to deconstruct them! After making it exactly as written the first time, I adapted it the next time and found it was just easier and tastier to prepare the noodles separately.

You can always add your favorite taco toppings such as extra cheese, green onions or a dollop of sour cream to make it your own.

TACO SPAGHETTI servings 2 – adapted from Space Ships & Laser Beams

2 teaspoons avocado oil
1/3 pound QUALITY ground beef
1/4 cup chopped yellow onions
2 teaspoons taco seasoning
1/3 cup original Rotel tomatoes with juice
spaghetti noodles for 2, prepared al dente
1/3 cup homemade bone broth (chicken or beef – your choice)
1/2 cup Mexican style shredded cheddar/Jack cheese
scant 1/4 cup cilantro, chopped
minced green onions, for garnish
chopped olives, for garnish
chopped jalapeños, for garnish

  • Heat oil in a LARGE skillet over medium heat. 

  • Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

  • Add taco seasoning, tomatoes (including juice) and broth.

  • Cover and simmer for 10 minutes until most of the liquid is absorbed.

  • Stir in noodles, stirring to coat well and simmer 5 minutes more.
  • Remove from heat.
  • Sprinkle half of the cheese and half the cilantro into the pan and stir to coat the spaghetti with the cheese and sauce.

  • Top with remaining cheese and cilantro.
  • Serve with a dollop of sour cream and your favorite taco toppings.


NOTES

  • For the best flavor, grate your own cheese rather than using a store bought bag of grated cheese. The store bought grated version usually has an anti-caking agent on it so it doesn’t melt as well.
  • For a quicker weeknight cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

YUCATAN CITRUS CHICKEN

This was originally a recipe from Hello Fresh that I have adjusted and adapted to our liking.

In my opinion tangy citrus is probably the most key ingredient in the Yucatan’s vibrant cuisine. Lemon and orange juices are often used to marinate pork, chicken and even beef as well as also used as pickling liquid for a tangy onion garnishes. When paired with zesty spices it adds a savory note to the tang as it tenderizes the meat and creates mouth watering results.

SAUCE
2 tablespoons sour cream
1 teaspoon Ancho Chili Powder
1 teaspoon Smoked Paprika

  • In a small bowl whisk together the sour cream, paprika, chili powder and a pinch of salt.
  • Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
  • Set aside until needed.

QUICKLED ONIONS
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
¼ teaspoon sugar

  • In a small microwave safe bowl toss the onion slices, lemon juice, sugar and pinch of salt together.
  • Microwave 30 seconds to 1 minute until onions are softened.
  • Set aside until needed.
  • Drain before serving.

TEX MEX RICE
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
½ cup Jasmine Rice
1 cup water
LARGE pinch sea salt
1 tablespoon butter

  • In a small pan combine rice, water, spices, and a large pinch of salt.
  • Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until rice is tender.
  • Keep covered off heat until ready to serve.

YUCATAN CITRUS CHICKEN
1 LARGE lemon, zested and juiced
1 yellow onion, halved and sliced thin
1 Poblano pepper, halved, cored and thinly sliced into strips
¼ cup ROUGHLY chopped cilantro
3/4 pound chicken strips, cut into small pieces
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3-4 tablespoons Tex-Mex Paste (2 “cubes” from recipe below)
1 tablespoon avocado oil

  • Pat chicken dry with paper towels.
  • In a small bowl whisk together Tex-Mex paste, mandarin juice, lemon juice, lemon zest, cumin, chili powder and garlic powder.
  • Toss chicken in bowl with mixture.
  • Chill for at least an hour, preferably overnight.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add poblano and season with FRESH ground salt and pepper.
  • Cook, stirring, until slightly softened, 3-4 minutes.
  • Add another drizzle of oil and remaining onion; season with salt and pepper.
  • Cook, stirring, until veggies are tender, 4-6 minutes.
  • Transfer to a plate.
  • Heat a drizzle of oil in the same pan over medium-high heat.
  • Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes.
  • Taste and adjust seasoning with FRESH ground sea salt and pepper.
  • Stir in cooked veggies, then remove pan from heat.

ASSEMBLY

  • Fluff rice with a fork.
  • Stir in butter and season to taste with salt.
  • Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion as you like.
  • Sprinkle with cilantro.
  • Serve with lemon or lime slices.

TEX MEX PASTE
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoky paprika
4-5 teaspoons QUALITY cocoa
3 teaspoons sugar
3 teaspoons sea salt
3 teaspoons unseasoned rice wine vinegar
3 cloves garlic, mashed
2-3 ounces pureed Chipotle chilis
1 FULL bulb roasted garlic
3-4 teaspoons tomato paste
14 ounce can fire roasted tomatoes
1 white onion, FINELY diced

  • Puree diced onion and minced garlic in food processor.
  • Add chipotle chilis, roasted garlic and fire roasted tomatoes blending until smooth.
  • Add  vinegar and remaining ingredients blending until well mixed.
  • Portion into an ice cube tray or herb keeper for freezing to use at a later date.

CHICKEN & DUMPLING SOUP

LOL 😀 It must be a Midwestern thing 😀

This would have been Molly Yeh’s recipe with very few changes until I realized I was making my great grans chicken and noodles minus the pasta and thickener. The dumplings are Molly’s MIL’s recipe though.

CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.

Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings

SOUP BASE
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves 
2 cloves garlic, MINCED
2 sprigs FRESH thyme 
3 large carrots, 1 cut into large chunks and 2 thinly sliced 
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 
2 medium yellow onions, 1 quartered and 1 chopped 
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary
6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper 

  • Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
  • Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
  • Add more water, as needed, skimming off scum and some fat, if desired.
  • Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
  • Set the chicken aside to cool briefly while you put together the rest of the soup.
  • Return the strained stock to the pot and bring it to a simmer.
  • Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
  • Bring to a boil and reduce to a simmer.
  • Simmer, covered, for 20 minutes.

DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons sugar 
A few fresh grinds whole nutmeg 
3 LARGE eggs 

  • In a small saucepan, bring the butter and 3/4 cup water to a boil.
  • Remove from the heat and stir in the flour.
  • Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces.
  • Season it with salt, then add it to the soup along with the ground black pepper.
  • Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
  • Serve, garnishing with fresh parsley.

DAD’S DINER MEATLOAF ala Erin French of the LOST KITCHEN

This is Erin’s dad’s recipe. He first taught her in his diner and she adapted it with her own spin. I then adapted it and backed off on the herbs. The first time I made it we thought it was a little too herb forward (at least for us).

Also I’m deathly allergic to mustard so I substituted a honey horseradish mixture to replace the Dijon mustard. I’ve obviously never tried her glaze, but love what I have substituted it for.

FOR THE MEATLOAF serves 4-6
3/4 pound ground beef
3/4 pound ground pork
1/4 cup shredded FINELY carrot
1 shallot, diced
1/4 cup shredded Pecorino cheese
1 cup ½-inch crusty sourdough bread cubes
1 teaspoon fresh thyme leaves
1 LARGE egg, lightly beaten
1/4 cup whole milk
FRESH ground – about 1 teaspoon salt and 3 to 4 twists of pepper

  • Preheat the oven to 375°.
  • Combine all of the meatloaf ingredients in a large bowl and use your hands to mix JUST until evenly combined. DO NOT OVER MIX.
  • Form into a 9 × 5-inch loaf pan.

GLAZE
1/8 cup packed light brown sugar
1/3+ cup ketchup (jalapeno ketchup adds a bit of a kick if you want)
2 teaspoons QUALITY honey – added to replace Dijon mustard
1/2 teaspoon creamy horseradish – added to replace Dijon mustard
(1/2 tablespoon Dijon mustard) – omitted due to allergy

  • In a medium bowl, stir together all of the ingredients.
  • Brush the top of each meatloaf with a thick coat of the glaze.
  • Transfer to the oven and bake 45 minutes until an instant-read thermometer reads 150°.
  • Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices, and serve.

Her recipe calls for “unmolding” the meatloaf. I have the MOST wonderful pans and bake ware from USA Bake Ware and HIGHLY RECOMMEND getting this loaf pan.The oils and fats drip to the catch basin in the bottom and the insert lifts out allowing the meatloaf to be slid out without disturbing the glazed top.

I have not been solicited for not encouraged in ANY way to make this recommendation which to me means ten times more. It is just an awesome pan made by an awesome company out of quality materials! I think I have every piece of bake ware they make. 😀

MARINATED PORK CHOPS & FRIED POTATOES

MARINATED PORK CHOPS & FRIED POTATOES
2 Yukon potatoes per person, diced bite size
2 tablespoons butter (for potatoes)
1 tablespoon butter (for pork chops)
2 green onions, minced
1-2 thin bone-in pork chops per person
1/2 cup of your favorite Italian dressing (I use Ken’s usually)
1 1/2 cups white wine
1-2 shallots, sliced thin
4 slices bacon, diced
FRESH ground sea salt and black pepper

  • 8-10 hours before dinner arrange pork chops in a deep covered tupperware.
  • Pour wine and dressing over pork chops, turning to coat. Add lid and chill in refrigerator, turning every so often to keep pork chops marinated well.
  • Melt butter in skillet.
  • Add potatoes and green onions, season well with FRESH ground sea salt and black pepper.
  • Stir frequently, cooking until crisp and golden. Set potatoes aside.
  • Drain marinade from pork chops, but DON’T throw it out!
  • Using the same pan add 1 tablespoon butter and pork chops in a single layer, frying until browned and JUST cooked through. Remove pork chops and keep warm.
  • In the same pan add shallots and bacon pieces, cooking until bacon is done, but not too crispy.
  • Add the drained marinade to the pan and bring to a simmer for 5-10 minutes until gravy consistency.
  • Add fried potatoes to gravy, simmering a minute or two.
  • Add pork chops to pan to warm, turning to coat in the gravy.
  • Serve immediately.

TUSCAN STYLE HERB CHICKEN

TUSCAN STYLE HERB CHICKEN
1 cup chicken bone broth
1 tablespoon melted butter
2 LARGE russet or 6 Yukon gold potatoes, diced bite size
1 cup peeled and sliced carrots
3/4 cup frozen peas
2 pounds boneless, skinless chicken breasts
1 can diced tomatoes with herbs, drained WELL
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian herbs

  • Preheat oven to 350°.
  • Whisk Italian herbs and butter into the chicken broth.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Arrange potatoes, carrots, peas and tomatoes into the bottom of a baking dish. I like to use my enameled cast iron for even baking.
  • Nestle chicken pieces into veggies.
  • Pour broth mixture over and around chicken and veggies stirring gently to coat well.
  • Bake 35-40 minutes until potatoes and carrots are tender and chicken is cooked through.

BALSAMIC PINEAPPLE CHICKEN with ROASTED POTATOES & BRUSSELS SPROUTS

It’s all about the sauce! Sauce is the BEST way to add extra flavor to ANY dish! I use pineapple jam, but have also used apricot pineapple, tart cherry, peach and even fig. When you add your favorite jam to a QUALITY balsamic vinegar and FRESH herbs the flavors mingle with the pan drippings and caramelized onions so that the flavors explode into the PERFECT sauce.

BALSAMIC PINEAPPLE CHICKEN with ROASTED POTATOES & BRUSSELS SPROUTS

12 ounces Yukon gold potatoes, diced into 1/2 inch pieces
1 Red Onion, halved – one half sliced thin, the other half diced
2 tablespoons FRESH thyme leaves
1 LARGE Lemon, juiced
2 boneless, skinless chicken steaks
4 tablespoons WONDRA flour
2 tablespoons QUALITY Balsamic Vinegar
3 tablespoons Pineapple jam
1/3-1/2 cup homemade chicken stock
2 cups halved and trimmed small BRUSSELS SPROUTS
1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 450°.
  • Toss potato pieces and Brussels sprouts
  • Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of oil, salt, and pepper.
  • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
  • Pat chicken dry with paper towels.
  • Generously season all over with FRESH ground salt and pepper.
  • Dredge in WONDRA and and shake off excess.
  • Melt 1 tablespoon of oil and 1 tablespoon of butter in skillet over medium high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Transfer to a cutting board and set aside to rest.
  • Add the remaining oil to the pan oil in pan.
  • Add the onion slices and thyme leaves, cooking 2-3 minutes until softened.
  • Whisk vinegar, lemon juice and jam together.
  • Add jam mixture to pan and simmer 2-3 minutes until syrupy.
  • Stir in stock and simmer 2-3 minutes until thick and glossy.
  • Remove pan from heat and stir in remaining butter until melted.
  • Season to taste with salt and pepper.
  • Thinly slice chicken crosswise if you’d like.
  • Divide chicken, potatoes, and green beans between plates.
  • Drizzle to your heart’s content over the chicken and or potatoes and Brussels sprouts. ENJOY every bite.
  • Serve with lemon wedges on the side if desired.

BAYOU BLEND CASSEROLE – previously known as BLEND IN THE BAYOU and once known as SEAFOOD CASSEROLE EXTRAODINAIRE

I’m trying to clean up some old recipe posts. This was originally posted on March 24, 2010 and again on November 4, 2010. I then posted it for the Magazine Monday meme on March 24, 2011. I’m now changing it to a current date so I can update it. It was originally done tutorial style, but I was never happy with the pictures so am updating it a bit.

Magazine Mondays was hosted by Ivonne over at Cream Puffs in Venice.  She HAD a great blog with some great recipes, but has since deleted it I guess. I really intended to stick with this recipe as it was originally written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what they intended.

So here is their recipe as written:

BLEND IN THE BAYOU
8 ounces cream cheese
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and de-veined
2 – 6 ounce cans crab meat, drained and flaked
1 can cream of mushroom soup
3/4 cup cooked rice, prepared
4 1/2 ounce jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers
  • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
  • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Combine crackers crumbs and cheese. Sprinkle over top.
  • Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE inspired by Taste of Home’s Blend in the Bayou
8 ounces cream cheese, softened
3 tablespoons butter, divided
1 large bunch green onions, chopped

4 large mushrooms, chopped2 cloves garlic, minced
1 green or red pepper, cleaned of ribs and seeds, diced

1 – 8 ounce package crab meat, chopped & flaked
2 – 6 ounce cans white albacore tuna, drained and flaked
1 can cream of celery soup
3/4 cup cooked rice, prepared
1 teaspoon sea salt
1 + teaspoon hot pepper sauce
1/2 teaspoon red chili pepper flakes
3/4 cup shredded cheddar/jack cheese
1/2 sleeve crushed butter-flavored crackers (I used Keebler herb and butter)
  • Preheat oven to 350°.
  • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
  • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Sprinkle crackers over top.
  • Bake, uncovered 25 minutes or until bubbly.
  • Sprinkle with remaining cheese and bake 5 minutes more.

FRENCH ONION PORK CHOPS

FRENCH ONION PORK CHOPS – serves 6-8

Pork Chops smothered in an addicting creamy sauce, topped with your favorite crispy fried onions makes this a family favorite easy weeknight meal.

1-1/2 to 2 pounds (6-8) boneless pork chops, thin cut
1 1/2 cups sour cream
1 package Lipton French Onion dip mix
6 ounces Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of the 9×13 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 

  • Cover with foil and bake for 30-45 minutes until chops are cooked through.
  • Serve with buttered noodles or mashed potatoes.

END OF WEEK CHICKEN

Recently Sandra over at Diary of a Stay at Home Mom mentioned she was cooking her Dad’s Favorite Chicken, a recipe handed down from her grandmother, great grandmother for dinner one night. You can find her recipe here. As I was reading her recipe I realized that everyone’s grandmother must have a similar recipe. My Gram’s recipe was used primarily at the end of the week to use up things from the veggie bin and such and she used dried herbs. I’ve freshened it up over the years with FRESH. Sandra’s recipe is made with Portuguese fries, but mine is made with either mashed potatoes, pasta or crusty fried potatoes.

END OF WEEK CHICKEN

2 LARGE skinless, boneless chicken breasts, cut into small bite size chunks
1/3 cup WONDRA flour , seasoned to taste
1 LARGE bunch green onions, THINLY sliced
1 cup grape tomatoes, halved
2 LARGE carrots, halved and sliced in half moons
1 tablespoon FRESH thyme leaves
1/4 cup chopped FRESH Italian leaf Parsley
1/2 teaspoon smokey paprika
FRESH ground sea salt and tri-color pepper, to taste
2 cloves garlic, minced
1/2 cup homemade bone broth
1 tablespoon avocado oil
1 tablespoon butter

  • Melt avocado oil and butter in saute pan.
  • Add carrots and saute 2-3 minutes.
  • Add onions and tomatoes, cooking 2-3 minutes more until onion is translucent. 
  • Add seasoned WONDRA flour to a paper bag or large ziploc bag. Add chicken pieces shaking to coat. Shake off any excess flour.
  • Arrange veggies around the edges and add in chicken pieces, thyme, paprika, minced garlic, salt and pepper, searing chicken pieces for a few minutes. The dredged chicken pieces will help with your gravy as they cook.
  • Add in bone broth, reduce heat to medium low and simmer for 15 to 20 minutes, or until chicken is cooked through. Check frequently to make sure you still have cooking liquid – add broth as necessary to keep everything moist and have a good amount of gravy.
  • Serve over mashed potatoes, rice, noodles or fried potatoes.

ITALIAN BOLOGNESE STUFFED PEPPERS

ITALIAN BOLOGNESE STUFFED PEPPERS
2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Halve peppers tip to root. Clean out seeds and ribs.
  • Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
  • Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
  • Stuff pepper halves with meat mixture.
  • Layer remaining meat mixture into the baking dish.
  • Arrange peppers on top of meat mixture in baking dish.
  • Top each pepper with mozzarella cheese.
  • Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
  • Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.

BRAISED LAMB SHANKS

BRAISED LAMB SHANKS inspired by and adapted from Darryl’s Corner Bar in Boston
Easy to prepare with a strong molasses flavor yet superbly sophisticated and unforgettably delicious, while the braising of the lamb shanks mellows out the complex flavors and will win you many praises at the dinner table!

4-6 large lamb shanks or shoulder
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 large yellow onion, halved and thinly sliced
2 shallots, THINLY sliced
2 large carrots, FINELY diced
6 cloves garlic, minced
¾ cup dry red wine
1 cup HOMEMADE or QUALITY beef broth
2 cups HOMEMADE or QUALITY chicken broth plus more as needed to keep lamb shanks immersed
1 LARGE sprig FRESH rosemary
6 sprigs FRESH thyme
3 FRESH bay leaves
1 tablespoon ground Porcini mushrooms** (OPTIONAL)
8 ounce can plain tomato sauce
1/3 cup QUALITY balsamic vinegar
1/2 cup molasses
2 tablespoons QUALITY tomato paste
1 packed heaping tablespoon brown sugar
FRESH ground sea salt and trim-color pepper
2 tablespoons unsalted butter
zest of one LARGE orange, plus juice
1/4 cup chopped FRESH parsley
2 cloves garlic, FINELY minced

  • Tie the rosemary sprigs, thyme sprigs and bay leaves together with some twine OR place in a cheesecloth bag. The cheesecloth bag is my favorite way to make it easy to fish out at the end.
  • Preheat the oven to 325°.
  • Season lamb shanks with FRESH ground sea salt and tri-color pepper.
  • Heat the oil in a cast iron Dutch oven or heavy oven-proof pot. I like to use my enameled cast iron crock pot
  • Generously brown the lamb shanks on all sides and transfer to a plate. 
  • Remove all but 2 tablespoons of the oil.
  • Saute the onions, shallots, carrots, celery and garlic until softened, 6-8 minutes.
  • Stir in the ground Porcini mushrooms if using.
  • Add the red wine and orange juice, bring to a boil, and de-glaze pan, scraping up any browned bits on the bottom. Boil for 2 minutes.
  • Add the remaining ingredients except for the butter and stir to combine. Bring it to a boil.
  • Return meat to pan.
  • Cover with the lid and place the hot pot on the lowest rack in the preheated oven.
  • Bake for 2 ½ to 3 hours or until the meat is very tender, turning the lamb shanks over halfway through. 
  • Remove the cover during the last 30 minutes of cooking until the lamb shanks are nicely browned on top. 
  • Remove the herbs and bay leaves.
  • Skim from surface of cooking liquid.
  • Bring braising liquid to a simmer and cook until reduced by half, about 10 minutes.
  • Return lamb to pan; cook for 2 minutes.


  • Transfer the lamb shanks to a plate tented with foil and place in the warm oven with the oven door open. 
  • Place the pot on the stove top.  If needed use a slotted spoon to remove any herb sprigs/leaves.
  • Bring the sauce to a boil and stir in 2 tablespoons of butter. 
  • Simmer until thickened. 
  • Season to taste.
  • Serve over mashed potatoes with some gravy spooned over top.



NOTE:

  • **STRONGLY recommended for the BEST flavor (use a spice/coffee grinder, blender, or pound to grind them in a ziplock bag)
  • Alternatively, to speed up the thickening time, you can dissolve 2-3 tablespoons of cornstarch in 1/4 cup of water and then stir the slurry into the gravy.  Bring it to a simmer and stir for a couple of minutes until thickened.