Braised Lamb Shanks with Lentils

A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.

Braised Lamb Shanks with Lentils
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Ingredients
  1. Braised Lamb Shanks with Lentils
  2. A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.
Ingredients
  1. 6 lamb shanks (about 4 1/2 lbs)
  2. 1 tsp. salt
  3. 1 tsp. pepper
  4. 2 Tbsp. olive oil
  5. 1 large onion, thinly sliced
  6. 2 1/4 cups beef broth
  7. 2 cups red wine
  8. 1/4 cup tomato paste
  9. 3 garlic cloves, minced
  10. 2 Tbsp. minced fresh rosemary leaves
  11. 2 Tbsp. packed brown sugar
  12. 2 Tbsp. Worcestershire sauce
  13. 2 Tbsp. red wine vinegar
  14. 1 1/2 cups lentils, rinsed and drained
  15. fresh rosemary sprigs
Instructions
  1. Preheat oven to 350 F. Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks, a few at a time for 3-5 minutes, turning often until browned on all sides. Remove to a roasting pan and arrange in a single layer after browning each batch.
  2. Reduce heat to medium and add onion to oil remaining in frying pan. Cook, stirring often, for 4-6 minutes until onion is golden brown. Stir in 2 cups broth, wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of frying pan. Pour contents over lamb shanks and cover roasting pan tightly with foil. Transfer to oven and cook for 30 minutes.
  3. Turn shanks over and stir lentils into cooking juices. Re-cover with foil and cook at least 1 hour or until lamb shanks and lentils are very tender. If lentil mixture seems too thick, add a little of the remaining beef broth, heating it before adding to roasting pan. Taste and adjust seasoning if necessary. Spoon all into a shallow serving dish and garnish with fresh rosemary. Serves 6.
  4. Book Reference – The Rest o the Best – Vol.2 (Page: 220)
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Chicken Stew with Dumplings

Enjoy this delicious classic – comfort food at its best

 

 

Chicken Stew with Dumplings
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Ingredients
The Stew
  1. 5 cups chicken broth
  2. 14 chicken thighs, skinned
  3. 7 medium carrots, peeled and cut in chunks
  4. 4 potatoes, peeled and cut in 1″ cubes
  5. 2 cups boiling onions, peeled
  6. 3 Tbsp. butter
  7. 3 stalks celery, chopped
  8. 1 onion, chopped
  9. 8 oz. (250 g) small button mushrooms
  10. 1/3 cup flour
  11. 1/2 – 1 tsp. dried thyme or tarragon
  12. salt and pepper to taste
  13. 1/2 cup frozen peas
  14. 1/4 cup whipping cream
  15. The Dumplings
  16. 1 1/2 cups flour
  17. 2 tsp. baking powder
  18. 1/2 tsp. salt
  19. 2/3 cup milk
  20. 2 Tbsp. oil
  21. 1 egg, slightly beaten
  22. 1 Tbsp. chopped parsley (optional)
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
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Bean Stuff

A tasty variation of chili and absolutely perfect for holiday get-togethers

Bean Stuff
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Ingredients
  1. 6 slices bacon
  2. 1 lb. lean ground beef 500g
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 1 garlic clove, minced
  6. 2 Tbsp. molasses 30ml
  7. 2 Tbsp. brown sugar 30ml
  8. 2 tsp. dry mustard 5ml
  9. 1/3 cup vinegar 75ml
  10. 19 oz. can tomatoes 540ml
  11. 14 oz. can kidney beans 398ml
  12. 14 oz. can lima beans, drained 398ml
  13. 14 oz. can pork & beans 398ml
  14. 1 tsp. worcestershire sauce 5ml
  15. salt, pepper & tabasco sauce, to taste
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
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Greek Lamb Stew

Mouth watering aromas from your kitchen and kudos from your company – and you weren’t stuck in the kitchen! Serve over rice and this stew is  great with crusty rolls and a green salad

Greek Lamb Stew
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Ingredients
  1. 3 lb. (1.5 kg) boneless lamb (leg or shoulder)
  2. 3 Tbsp. olive oil
  3. 4 medium onions, chopped
  4. 4 garlic cloves, minced
  5. 28 oz. (796 ml) can tomatoes
  6. 5 1/2 oz. (156 ml) can tomato paste
  7. 1 cup dry red wine
  8. 1/2 cup currants, rinsed in warm water
  9. 2 Tbsp. brown sugar
  10. 1 1/2 tsp. cumin
  11. 1 tsp. orange zest
  12. 2 bay leaves
  13. 3″ cinnamon stick
  14. 1/2 cup chopped fresh parsley
  15. 1-2 tsp. salt
  16. 1 tsp. freshly ground pepper
  17. Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
Instructions
  1. Trim lamb and cut into bite-sized pieces. In a Dutch oven, brown lamb in 3 batches using 1 Tbsp. oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour. Discard bay leaves and cinnamon stick. Serves 8.
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The more a woman has to be on her toes, the less you’ll see her in 4″ heels.

Sweet and Sour Chili Ribs

The aroma of these ribs will bring your family running. Prepare the ribs at noon, place them in the oven and get on with the rest of your day

Sweet and Sour Chili Ribs
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Ingredients
  1. The aroma of these ribs will bring your family running.
  2. A great dinner to prepare at noon, place in the oven and forget. Serve with rice and a green salad.
Ingredients
  1. 4 lb. baby back pork ribs
  2. 3/4 cup brown sugar
  3. 1/2 cup ketchup
  4. 1/2 cup white vinegar
  5. 2 Tbsp. Worcestershire sauce
  6. 1 tsp. chili powder
  7. 3/4 cup water
  8. 1 onion, diced
Instructions
  1. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6.
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We really don’t need any calendars – when it rains, it’s Sunday.

Braised Short Ribs

Make this a day ahead and not only will the flavours  mellow…so will you

Braised Short Ribs
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Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Instructions
  1. Combine flour, salt, pepper and paprika. Trim excess fat from ribs. Dredge ribs in flour mixture and brown in oil on all sides. Remove to casserole. Peel and chop onion into large chunks and place on top of browned ribs. Whisk tomato sauce, barbecue sauce, molasses and cider vinegar together in saucepan. Bring to a boil and pour over ribs and onions. Cover and bake at 275F for 3-4 hours.
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