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Classic Braised Lamb Shanks

These are the best lamb shanks ever!  They are slow cooked and end up richly glazed with sauce. Ingredients : 2 tbsp. vegetable oil 4 lamb shanks 2 tsp. chopped freshly rosemary (or 1 tsp. dried) salt and freshly ground pepper 1 cup chopped onions 1 tsp. chopped garlic 2 tbsp. all-purpose flour 1/2 cup red wine 3 cups beef stock 2 tbsp. balsamic vinegar 1 tsp. granulated sugar 2 tbsp. tomato paste 1 bay leaf 1 strip orange rind (about 1 inch wide) 2 tbsp. chopped parsley Cooking Procedures : Preheat oven to 300°F. Heat oil in large casserole over medium-high heat.  Sprikle […] Read more »

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Food Recipes


Classic Prime Rib Roast with Pan Gravy

Nothing beats the mouth-watering smell of a succulent, juicy roast in the oven.  Roasts are symbols of celebrations and festivities. The best roast beef is a prime rib.  The first cut (from the first rib) has more of the central eye of meat and less of the fattier cap, although many people love the rich taste of the cap. Ingredients : 2 tbsp. Dijon mustard 2 tbsp. soy sauce 1 tbsp. finely chopped garlic 1 tbsp. chopped fresh rosemary or thyme (or 1 tsp., if using dried) 2 tbsp. olive oil 1 rib roast (about 5 to 6 lb.) salt and freshly ground pepper […] Read more »

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Easy Meal


Stuffed-Herb Pork Roast

When we think “roast”, we most commonly refer to beef, but that need not be the case.  A pork roast is a fine and economical way to feed a large crowd.  Boneless cuts also do especially well for serving a crowd.  Roasted lamb is always a treat.  And while they are all called “roasts”, they really don’t even have to be cooked uncovered to qualify.  Tougher cuts do wondrously well when braised in a pot with stock or wine. The recipe below is delicious, lean roast that doesn’t produce many drippings.  But, if you’d like to serve it with gravy, […] Read more »

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Quick and Easy Recipe


Rosemary Lamb

Ingredients : 4-1/2 lb. leg of lamb 2 cloves garlic, slivered Paste 4 cloves garlic, crushed 4 sprigs rosemary, stems removed, chopped 2 tbsp. olive oil 1 tsp. potato starch 1/2 tsp. fresh cracked black pepper 1 tsp. salt 1 tbsp. brown sugar (optional) 2 tbsp. dry red wine (or lemon juice) fresh rosemary, for garnish Basting 1 to 1-1/2 cups red wine (or chicken soup) Cooking Procedures : Preheat oven to 400°F (200°C).  Prepare a roasting pan. Place meat in roasting pan.  Make several slits through the top fat layer, carefully not to pierce the meat, and insert the slivers of garlic.  Set aside. […] Read more »

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