Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley
Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest
2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided
4 tablespoons mild olive oil
1 lb. small whole shallots, peeled
2 lbs. lamb shoulder in 2 – 2½ inch chunks
2 tablespoons fresh ginger, minced
1 teaspoon ground cinnamon
¾ teaspoon saffron, crumbled into a cup of hot water
4 large firm Bosc pears, cored, quartered but not peeled
2 cups dry white wine
2 tablespoons unsalted butter
Coarse sea salt
Freshly ground black pepper
1.Heat 3 tablespoons of oil in a large skillet or heavy casserole.
2.Add shallots, and sauté until lightly browned.
3.Add lamb, and cook until browned all over.
4.Add just enough wine to cover (about 2 cups). Season with salt, pepper, ginger, cinnamon, and saffron.
5.Bring to a simmer over low heat and cover. Simmer for 45 minutes. If the sauce is thickening as desired, continue simmering covered until lamb is very tender, about another 30 to 40 minutes. If the liquids are not thickening, remove the cover before continuing to simmer. Cook an additional 20 to 30 minutes until the lamb is tender and the liquid is reduced by about three quarters.
6.Melt the butter and the remaining tablespoon of oil in another large skillet over medium heat.
7.Add pears cut side down and cook until cut sides have caramelized.
8.Place pears, skin-side up, on top of meat in the skillet or casserole. Continue to cook, covered, until pears are very tender, about 30 minutes. Be sure not to overcook pears or they will fall apart.
9.Serve immediately with couscous, rice or a small, spoon-able pasta like orzo.
Serves: 5 to 6
1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry red wine
¼ cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon orange zest
1 teaspoon lime zest
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon low sodium soy sauce
1 teaspoon pink peppercorns, crushed
1 ½ pounds, 1-inch cubes of leg of lamb
Recipe by Anna Gill
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
3½ pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water
1 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar
1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat.
2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes.
3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes.
4. Add minced ginger and stir 1 minute.
5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes.
7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
Requires overnight marinade
1 ½ tablespoons cumin seeds plus 1 Tbsp. for spice bag
1 ½ tablespoons coriander seeds plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh thyme plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh rosemary plus 1 Tbsp. for spice bag
½ tablespoon curry powder plus ½ Tbsp. for spice bag
½ teaspoon coarse salt
½ cup plus 1 tablespoon olive oil
4 lamb shanks
3 cups chicken stock or canned low-salt chicken broth
3 cups red wine
4 garlic cloves, peeled, smashed
1 tablespoon all-purpose flour, dissolved in a little cold water
1 tablespoon tomato paste
1. Grind 1 tablespoon cumin seeds and ½ tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl.
2. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in ½ cup oil.
3. Place lamb shanks in large, strong, re-sealable plastic bag. Pour spice mixture over the shanks, seal and manipulate bag to coat meat with spices. Chill overnight, turning occasionally.
4. Using the additional spices and cheesecloth, make up a spice bag.
5. Preheat oven to 350°F.
6. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes.
7. Add stock, wine, spice bag and garlic; bring to boil, cover and transfer to oven. Cook 1 hour.
8. Remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.
9. Using tongs, transfer lamb to a serving platter; tent with foil to keep warm.
10. Bring liquid in pot to simmer over medium heat. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon.
11. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour water; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil down until gravy coats spoon lightly, about 2 minutes. Spoon the gravy over the lamb shanks and serve.
Recipe by Anna Gill - Adapted from David Tanis
4 meaty lamb shanks about 4½ to 5 pounds
1 teaspoon salt, plus ¼ teaspoon for onions
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
1 teaspoon turmeric
Light olive oil
¼ teaspoon crumbled saffron
Juice of 2 limes, about 4 tablespoons
1 tablespoon rosewater, plus 1 teaspoon
1 large onion, roughly chopped
Zest of 1 fresh lime
Zest of 1 orange, plus 1 tablespoon more for garnish
A few thyme sprigs
2 fresh bay leaves
6 cups hot chicken broth
2 tablespoons roughly chopped parsley, for garnish
1. Trim any excess fat from lamb shanks and season generously with salt.
2. Mix together 1 teaspoon of thesalt, the pepper, cinnamon, nutmeg, cardamom and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
3. Preheat oven to 350◦F.
4. Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of ½ inch. When oil is hot, add 2 lamb shanks and brown each shank on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
5. Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and ½ cup warm water. Let the mixture steep for 10 minutes.
6. Drain off all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season the onions with salt. Add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture.
7. Lay the lamb shanks in the pot in a single layer and add the broth. Bring to a boil, then turn off heat and cover pot.
8. Transfer pot to oven and bake for about 1½ hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm.
9. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions).
10. Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
11. Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
• This dish works well with rice or couscous.
• Rosewater is available from Middle Eastern grocery shops. If not available in your area, you can substitute vanilla, 1½ tablespoons for every 2 tablespoons of rosewater
Recipe by Anna Gill
Serves 7 to 8
1 cup apricot jam, jelly or preserves
¼ cup brown sugar
1 teaspoon cinnamon
2 teaspoons ground ginger
½ teaspoon salt
½ cup cider vinegar
1 tablespoon fresh mint leaves, finely shredded
2 racks of lamb, about 2½ pounds each
1. Prepare the glaze: Combine the first 7 ingredients in a saucepan. Bring to a boil, reduce heat and simmer until the mixture has reduced by ⅓. Set aside.
2. Prepare your grill: If you are using charcoal, let the coals burn down until they are white in color then push the coals to one side. If you are using a gas grill, light it and set it on high to start.
3. Sprinkle the lamb racks with salt and freshly ground pepper. Wrap the finger-like bones with aluminum foil to prevent them from scorching.
4. Sear the racks of lamb over high heat or directly over the coals, meaty side down until they are brown, about 5 to 6 minutes.
5. Stand the rack on end with the foil-covered finger bones pointing upward and leaning against one another and grill for approximately another 2 to 3 minutes.
6. Lower the heat to low or move the racks to the side away from the coals.
7. Turn each rack bone side down and baste the upper side with the glaze. Cover the grill and continue cooking for about 15 to 20 minutes, turning and basting once or twice (always basting the upper side) until an instant-read meat thermometer registers 130◦ for medium-rare meat.
8. Remove the racks to a platter, baste on all sides and let rest for a full 10 minutes
9. Slice the lamb into individual ribs with a very sharp knife and serve with the remaining glaze for drizzling or dipping.
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