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July, 2021 RECIPE OF THE MONTH

Serves 5 people
as an entrée

INGREDIENTS

Lamb shank 5-6 pieces (5 pounds)
2 tablespoons extra virgin olive oil
2 medium onions chopped
3 large carrots peeled and sliced 4 inches thick
10 cloves garlic
1 bottle dry red wine
28 oz. can tomatoes
24 oz. beef broth
5 sprigs rosemary
Small bunch of thyme

Bread Pudding

3 cups 1/4 inch dice sourdough boule
2 shallots minced
3 cloves garlic minced
1 bunch scallions sliced thin
4 cups half + half
1 egg
1/2 cup horseradish
Salt and pepper to taste

Cream Kale

10 oz. kale
1 quart heavy cream
1 red onion minced
4 cloves garlic minced
Nutmeg
Salt and pepper to taste
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Lamb Shank

One of our favorites, shank you very much.


Recipe images by Bruce Plotkin Photography.

Method

1

Shank

  • Season shank with salt and pepper, brown all sides in large pot.
  • Add onions, carrots, and garlic, sauté until golden brown.
  • Add remaining ingredients and cover with broth until shanks are submerged.
  • Bring to a boil and reduce heat to medium low simmer and cover.
  • Cook for 2 hours or until meat is tender.
  • Remove shank and reduce liquid until thickened to sauce-like consistency. Reserve for plating.
2

Bread Pudding

  • Combine shallots, garlic, nutmeg, and half + half in pot and bring to simmer. Make sure liquid does not boil. Simmer for 5 minutes.
  • Let cool and then combine with bread, egg, scallions, salt and pepper in mixing bowl.
  • Transfer mixture into baking dish and bake at 350° for 30 - 35 minutes.
3

Cream Kale

  • Combine heavy cream, garlic, and onions in pot and reduce liquid by half. Set aside and reserve.
  • Place kale in large pot with 2 cups water and cook kale until soft and tender. Add cream reduction and cook to desired consistency.
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