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  1. 1. simply delicious australian lamb for any occasion
  2. 2. 1 introduction 3 on the grill11 in the oven21 on the stove28 cooking guide28 handling and storage29 index
  3. 3. make all your meals special So you like lamb, but you save it for special occasions or dining out? Prepare for a simply delicious change. Grass-fed in lush pastures, Australian Lamb easily adds a splash of sunshine to your everyday menu. True to the casual spirit of its homeland, Australian Lamb is a breeze to prepare, ideally suited to midweek meals and outdoor entertaining. Convenient cuts available in your grocer’s meat department hold up to grilling or oven- roasting, freeing you to preside over more social matters. Even better, Australian Lamb is lean and high in pro- tein, so it’s perfect for low-fat and low-carb diets. Free of artificial additives, Australian Lamb is just the best nature has to offer. Put simply, Australian Lamb lets you easily add delicious variety to your menu. The naturally mild and sweet taste will surely impress everyone around the table. Never prepared lamb before? You may be surprised how much you already know about cooking lamb, as the tech- niques are so similar to other red meats. This book will take you through lamb preparation step-by-step, allowing you to enjoy Australian Lamb to the fullest. Go ahead and indulge yourself. Enjoy an easy, refreshing change anytime, courtesy of Australian Lamb. For more tasty tips, recipes and store locations, visit ABOUT THE CHEF Sally James is an award-winning Australian author, educator, cook and television presenter whose recipes and works have won international acclaim for food/wine pairing, health and creativity. She is the author of 11 books, including her best-sell- ing Simply Healthy, winner of the prestigious World Cookbook Award, Versailles, France, 1999 for Best Health Cookbook; Fresh and Healthy, winner of the 2001 IACP International Cookbook Award in the Health category; and, most recently, Escape to Yountville – Recipes for Health and Relaxation from the Napa Valley.
  4. 4. on the grill Quick and easy, grilling is ideal for a variety of lamb cuts — chops, rack, loin, even leg of lamb — diced on kabobs, ground in burgers or butterflied and grilled whole. Australian Lamb’s sweet, mild taste needs little seasoning, but if you want to add a burst of flavor, marinate or add a spice rub just before cooking. To keep the lamb tender and juicy, preheat the grill to medium or medium-high to help seal in the juices, and cook just until medium rare. The meat should be soft and slight- ly springy when pressed. Enjoy these delicious recipes and get your creative juices flowing.barbecued australian lamb leg LEG MARINADE 1 whole boneless leg of Australianwith grilled vegetables and almond pesto Lamb, butterflied (see tip) and trimmedSERVES 6-8 | MARINATE 2 HOURS OR OVERNIGHT | PREP 30 MINUTES | COOK/REST 30-40 MINUTES 1 cup red wine ⁄4 cup extra-virgin olive oil 1 2 cloves of garlic, choppedThe classic meal for simple entertaining — a flavorsome marinated leg of lamb 2 teaspoons of dried oreganoroasted on the barbecue with seasonal vegetables, a rich, bold pesto, a loaf of 2 teaspoons dried basilItalian bread and a bottle of wine. Experiment with your favorite herbs and nuts freshly ground black pepper,for your own “designer” pesto. If you don’t have a covered grill, sear to brown to tastefirst, then finish the roast in a moderate oven (350-350° F). GRILLED VEGETABLES1. Place lamb in a shallow ceramic 3. While the lamb is resting, brush the halved red peppersor glass casserole dish. Combine the vegetables with oil and grill until lightly sliced eggplantmarinade ingredients and pour over the browned and tender. Arrange on a large zucchinilamb. Cover and refrigerate for 2-3 hours platter with the sliced lamb and pesto. portabella mushroomsor overnight, turning lamb over once or 4. To make the pesto, place the almonds, asparagustwice during that time. Discard marinade. parsley, basil, oil and juice in a food olive oil, for cooking2. Preheat a hooded barbecue to medium processor and process to a coarse paste. ALMOND PESTOheat. Cook lamb with hood closed turning Add the cheese and process just to combine. ⁄3 cup dry roasted or blanched 1it once or twice, about 10-15 minutes each almondsside or until reaching an internal tempera-ture of 125-130° F in the thickest part. TIP: To butterfly the lamb, remove netting and 1 cup chopped Italian parsleyRemove from the grill and transfer to a open out the leg to make as flat as possible. ⁄2 cup chopped basil 1plate. Cover loosely with foil and allow to Pound to desired thinness. ⁄4 cup extra-virgin olive oil 1rest for 10 minutes before slicing. 1 tablespoon lemon juice 2 tablespoons soft goat or feta cheese simply delicious | 3
  5. 5. grilled australian lamb loin chops LOIN CHOPS 8 Australian Lamb loin chops, with warm peach chutney trimmed ⁄4 cup olive oil 1 SERVES 4 | PREP 30 MINUTES | COOK 15-20 MINUTES 2 tablespoons lemon juice or balsamic vinegar salt and freshly ground pepper, This sweet, tangy peach chutney makes a wonderful contrast to the mild yet to taste sweet flavor of Australian Lamb. It’s a simple-to-prepare dish focusing on the PEACH CHUTNEY flavors of the season. When peaches aren’t available, try rhubarb or mango, or 1 tablespoon olive oil freeze fresh peaches to bring a taste of summer to cold nights. 1 leek, white part only, sliced 2 peaches, diced, or 6-8 stalks 1. Place the lamb chops in a flat glass or 3. Remove chops from marinade and pat ceramic dish. Combine the oil and lemon dry. Preheat a broiler or barbecue to rhubarb juice and pour into the dish, swirling the medium high and grill the chops for 2-3 2 tablespoons red wine vinegar chops through the mix to coat both sides. minutes on each side for medium rare or 2 tablespoons brown sugar Season to taste with salt and pepper, until cooked as desired. ⁄2 cup white wine or orange juice 1 cover with plastic and allow to marinate ⁄4 cup cilantro or basil, finely sliced, 1 Serve with the chutney and garnish with for 15-20 minutes while you make the cilantro or basil. This is delicious with for garnish chutney. grilled eggplant and peppers or salad of TO SERVE, OPTIONAL 2. To make the chutney, heat the olive oil choice. grilled eggplant and peppers or in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until salad of choice soft. Add the peaches, vinegar, sugar and wine and bring to a boil. Reduce heat and TIP: The peach chutney can be made the simmer until peaches are soft and mixture day before and stored in a sealed container is syrupy, about 15-20 minutes. Keep in the refrigerator. Reheat gently before warm or refrigerate in sealed containers serving or serve cold with the lamb. until ready to use.4 | simply delicious
  6. 6. greek australian lamb kabobs KABOBS 11⁄2 pounds boneless leg of Australianwrapped in pita Lamb, cut into 3⁄4-inch cubes 1 tablespoon and 1 teaspoon freshSERVES 4-6 | MARINADE 20 MINUTES | PREP 30-40 MINUTES | COOK 10-12 MINUTES thyme 2 cloves minced garlic, divided 1 teaspoon saltLamb is the king of meats when it comes to eating in Greece, whether for reli- ⁄2 teaspoon freshly ground pepper 1gious celebrations or outdoor family grills. This is one dish that has become 1 cup plain whole-milk yogurtvery popular in many other countries for its delicious yet simple flavors and 1 tablespoon fresh lemon juiceversatility. Goat-milk yogurt and cheese is also very popular in Greece for its 4-6 large pitasrich, thick texture and tangy flavor. If you can find it, give it a try. GARNISH Chopped lettuce and tabbouleh1. Place the lamb in a large bowl. 3. Broil or barbecue the kabobs over or diced tomatoCombine 1 tablespoon of the thyme, half medium to high heat until cooked asthe garlic and the salt and pepper, then desired, about 4-5 minutes each side foradd to the lamb and toss well. Cover and medium rare. TIP: The lamb can be diced and seasonedleave for 20 minutes to allow the flavors the day before and stored, covered, in the 4. Toast the pitas lightly on the grill until refrigerator. Allow to stand at room temper-to infuse. Thread onto metal or pre- just warmed, and top with the lettuce andsoaked wooden skewers. ature for 10-15 minutes before cooking. tabbouleh or tomato. Remove the lamb The yogurt mixture can also be made a2. Place the yogurt in a small bowl and from the skewers and place on salad. day ahead and refrigerated in a sealedadd the remaining thyme and garlic and Drizzle with the yogurt and wrap firmly container.the lemon juice. Mix well. Season to taste into a roll.with salt and pepper. on the grill | 5
  7. 7. mediterranean australian lamb burger BURGER 1 3⁄4 pounds of ground Australian Lamb with goat cheese and tomato relish 1 shallot, peeled and chopped 1 tablespoon capers, chopped MAKES 4 BURGERS | PREP 30 MINUTES | COOK 15 MINUTES 6-8 large basil leaves, sliced freshly ground pepper, to taste ⁄2 cup corn meal (or flour), for coating 1 For a gourmet alternative, try filling the burger with the goat cheese before grilling. vegetable oil, for cooking Simply make two half-burgers and place a spoonful of goat cheese on the center of TOMATO RELISH one and “sandwich” with the other. The cheese melts deliciously through the burger. 3 vine-ripened tomatoes, halved Or just make this simple version and relax on the porch with a beer to match! If you crosswise have time before cooking, cover the burgers with plastic and refrigerate for 20 min- 1 red onion, thickly sliced utes or more. This helps to make them more firm and allows flavors to develop. 1 teaspoon sugar 1 teaspoon balsamic vinegar 1. To make the burgers, place the lamb 3. To make the relish, place the tomatoes in a food processor with the shallot. flesh-side down on the grill and flip after salt and freshly ground pepper, Process, using the pulse button, until 20 seconds, cooking until skin starts to to taste meat is coarsely ground. Transfer mixture char. Grill the onions until soft. Transfer to PRESENTATION to a bowl, add the capers, basil and pepper a plate and, when cool enough to handle, 4 Kaiser rolls or hamburger buns, split and mix well. Divide mixture into four dice finely. Place in a bowl, add the sugar burgers. Spread cornmeal over a plate and vinegar, season to taste with salt and 2-3 tablespoons soft goat cheese and press burgers into mixture to coat. pepper and mix well. Serve warm or cold. (or chèvre) 2. Preheat barbecue or grill pan and 4. Grill the buns, cut side down, until TIP: If you don’t have a food processor, brush with oil. Cook the burgers over lightly toasted. Spread with goat cheese look for ground lamb or ask your butcher medium to high heat for 6-7 minutes each and top with the burgers. Serve with the to grind the lamb for you and mix all side or until cooked as desired. tomato relish. ingredients together in a bowl. The burger patties and relish can be made a day ahead and refrigerated. If you’re having trouble convincing your kids how wonderful Australian Lamb is, this is the perfect place to begin. They’ll be amazed at the mild and sweet flavor of Australian Lamb.6 | simply delicious
  8. 8. grilled australian lamb loin chopswith orange-mint gremolataSERVES 4 | PREP 30 MINUTES | COOK 15-20 MINUTESThe tangy citrus and fresh mint of this gremolata lifts the flavor of the plump LOIN CHOPSAustralian Lamb chops. If you want to make the gremolata ahead of time, blanch the 8 Australian Lamb loin chopsmint leaves a few seconds and dry well before proceeding with the recipe. 2 tablespoons olive oil1. Place the lamb in a flat glass or ceramic side or until cooked as preferred. For salt and freshly ground pepper,dish. Juice oranges reserving the rind for medium rare, the chops should register to tastezest. Combine juice with and olive oil 130° F on a meat thermometer or be GREMOLATAand pour over the lamb, turning chops to plump and springy when pressed. 2 Navel oranges, for juice and zestcoat well in mixture. Season to taste with 4. While the lamb is cooking, steam the ⁄4 cup chopped mint 1salt and pepper, cover with plastic, and beans for 1 minute or until tender-crisp. 1 garlic clove, mincedmarinate for 20-30 minutes, turning the Drain the water and add the olive oil andchops occasionally during that time. GREEN BEANS sliced almonds. Season to taste and shake2. To make the gremolata, finely zest the the pan gently until heated through. 16-20 fresh green beansoranges and combine with mint and gar- 1 tablespoon extra-virgin olive oil Serve the lamb with the beans, and spoonlic in a small bowl and set aside. 2 tablespoons sliced almonds, toasted the orange mint gremolata over all or3. Preheat grill to medium. Pat the lamb serve on the side. salt and freshly ground pepper,dry and grill for about 4 minutes each to taste on the grill | 7
  9. 9. honey-and-garlic australian lamb rack RACK 2 racks of Australian Lamb, with orzo salad frenched SERVES 4-6 | MARINATE 2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES MARINADE 11⁄2 cups red wine 2 tablespoons honey, softened 3 cloves garlic, crushed Orzo is a rice-shaped pasta wonderful both hot and cold. It’s the perfect pasta for 1 tablespoon fresh thyme leaves mixing with a “farmers market” of flavors, and Australian Lamb is versatile enough to salt and freshly ground pepper, match whatever herbs or spices you choose. to taste 1. Combine the marinade ingredients and 4. Heat a barbecue or grill to medium ORZO SALAD mix well. Pour marinade into a large flat high, and cook the lamb racks for 5-6 1 pound orzo pasta glass or ceramic dish. Add the lamb, turning minutes each side for medium rare, or as 2 ears fresh corn to coat all sides. Marinate, meat side desired. Allow to rest for 5 minutes. 1 lemon, for juice and zest down, for 2-3 hours or overnight. 5. Spoon orzo salad onto a large platter 2 tablespoons extra-virgin olive oil 2. To make orzo salad, cook pasta according and place whole racks on top, or separate ⁄4 cup chopped black olives 1 to directions on packet and drain well. lamb into 3-4 chop portions and serve on ⁄4 cup chopped fresh cilantro 1 While allowing orzo to cool slightly, juice individual plates. Spoon glaze over and and zest lemon and cut the kernels from serve with a green salad. ⁄4 cup chopped fresh parsley 1 the fresh corn. Combine pasta, juice, zest, salt and freshly ground pepper, and remaining ingredients in a large bowl, to taste toss well and season with salt and pepper TO SERVE, OPTIONAL to taste. green salad 3. Remove the meat from the marinade and pat dry. Place the marinade in a small TIP: Orzo salad can be made 2-3 hours pan and bring to a boil. It is important ahead and served cold with the lamb. that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken to a glaze. Keep warm.8 | simply delicious
  10. 10. five-spice australian lamb shoulder chops SHOULDER CHOPS 8 Australian Lamb shoulder chops,and ruby-grapefruit-fennel salad trimmedSERVES 4 | MARINATE 20 MINUTES TO OVERNIGHT | PREP 20 MINUTES | COOK 10 MINUTES MARINADE 1 teaspoon five-spice powder 1 tablespoon honey, softened 1 tablespoon soy sauceThis light summer dish is ideal as an outdoor meal or picnic. A mix of sweet-salty 2 tablespoons red wineAsian flavors crusting the lamb is lifted by the fresh and lively, more Mediterranean- SALADstyle salad. If grapefruit is out of season, try oranges or papaya. 1 ruby grapefruit, segmented and pith removed1. Place the lamb chops in a flat dish. 3. Heat a barbecue to medium and grill 1 small bulb fennel, white part only,Combine the five-spice powder, honey, the chops, turning occasionally, for 8-10 finely slicedsoy and wine and mix well. Pour over the minutes or until cooked as desired. ⁄2 bunch cilantro, chopped 1chops, turning chops so they are fully Serve with the salad and a loaf of sour- 1 bunch watercresscoated in mixture. Cover and marinate 20 dough bread. 1 tablespoon olive oilminutes or overnight. 1 tablespoon lemon juice2. To make the salad, combine the grape- sea salt and freshly ground pepper,fruit, fennel, cilantro and watercress andin a bowl. Whisk together the oil and to tastejuice, season with salt and pepper to TO SERVE, OPTIONALtaste, and toss through the salad. loaf of sourdough bread on the grill | 9
  11. 11. in the oven Lamb is perfect for the oven. Whether you have a whole leg or shanks in a delicous broth in a casserole, slow roasting lends a melt-in-your-mouth texture. Whole legs and racks are most tender medium rare, so remove these from the oven just before the meat reaches an internal temperature of 130-140° F. The lamb will continue to cook as it rests the recom- mended 10-15 minutes before serving. Oven temps vary by cut — cook racks at 350-425° F (searing for a few minutes first to seal in the juices) and legs and casseroles at 350-375° F or slow roast at 250-300°F for 3-5 hours. These recipes will give you tasty ideas for all methods.herb-and-caper-rolled australian lamb leg LEG 1 boneless leg of Australian Lambwith ratatouille STUFFINGSERVES 6-8 | PREP 40 MINUTES | COOK/REST 11⁄4-11⁄2 HOURS 2 lemons, for juice and zest 2 tablespoons olive oil 1 tablespoon capers, roughly choppedThe fresh, zesty and salty flavors of this stuffing are wonderful with lamb any way— ⁄4 cup, Italian parsley, finely chopped 1try it spread over a rack before roasting, drizzled over chops after grilling ⁄4 cup mint, finely chopped 1or mixed in with ground lamb to make burgers or meatballs. 1 tablespoon fresh thyme leaves1. Preheat oven to 350° F. Remove netting utes. Add the eggplant and zucchini and salt and freshly ground pepper,from the lamb, open out to make as flat stir over the heat for another minute or to tasteand even as possible and trim edges. Juice two. Add the tomatoes and oregano.and finely zest the lemons. Combine with Season to taste with salt and pepper, cover RATATOUILLEthe stuffing ingredients and spread over the and simmer over low heat until the vegeta- 1 tablespoon olive oilinside of the lamb. Roll up lamb and tie bles are tender but not soft, about 8-10 1 onion, dicedwith kitchen string or secure with metal minutes. 1 sweet red pepper, dicedskewers. Place in a roasting pan and season 3. Serve the lamb sliced with the ratatouille. 2 cloves garlic, choppedwith salt and pepper. Roast for about 1-11⁄4hours for medium rare or until cooked to 1 eggplant, dicedyour liking. (See introduction above.) Rest TIP: The lamb can be filled and rolled the day 2 zucchini, dicedfor 10 minutes before slicing. before and stored, covered, in the refrigerator. 4 tomatoes, diced Bring lamb to room temperature before 2 teaspoons fresh oregano leaves2. To make ratatouille, heat the oil in a cooking.large pan and cook the onion over medium salt and freshly ground pepper,heat for 1-2 minutes or until soft. Add the to tastepepper and garlic and cook another 2 min- simply delicious | 11
  12. 12. balsamic-glazed australian lamb rack RACK 2 racks of Australian Lamb, frenched with insalata tricolor salt and freshly ground pepper, SERVES 4-6 | PREP 45 MINUTES | COOK 15 MINUTES to taste 2-3 tablespoons olive oil GLAZE 3 ⁄4 cup balsamic vinegar The perfect picnic meat, Australian Lamb racks are delicious served cold or hot. Try 1 ⁄2 cup red wine this salad next time you head outdoors or just want a quick summer meal. Cook the 2 tablespoons brown sugar racks and glaze and refrigerate to use later that day or the next, over this delightfully 1 sprig rosemary simple crisp Italian salad. SALAD 1. Preheat oven to 425° F. Season the with foil and let rest for 5-10 minutes 1 head radicchio, leaves separated racks with salt and pepper and set aside. before slicing. Or place, covered, in the 2 bunches endive, leaves separated refrigerator to slice as needed and serve 2. Place all the glaze ingredients in a 1 bunch arugula cold. small saucepan and bring to boil. Reduce 1 tablespoon lemon juice heat and simmer until mixture thickens 4. To make salad, wash and dry the salad 2 tablespoons extra-virgin olive oil and becomes glossy, about 10-15 minutes. greens well and place in a large bowl. fresh shredded Parmesan cheese Combine the lemon juice and oil and toss 3. Heat a large ovenproof pan to medium- through the leaves with the Parmesan TO SERVE, OPTIONAL high and coat pan with oil. Sear the lamb cheese. Arrange salad on a platter and crusty Italian bread racks for 2-3 minutes each side to brown, place lamb on top. Remove the rosemary then tip any excess fat from pan. Brush with from the glaze and drizzle over all. Serve a little of the glaze, place in the oven and with crusty Italian bread. roast for 10-12 minutes, or until medium rare and an internal temperature of 130° F. Transfer to a warm plate, cover loosely12 | simply delicious
  13. 13. warm australian lamb salad LEG 1 leg of Australian Lamb,with sweet potato butterflied (see tip) freshly ground pepper, to tasteSERVES 6 | PREP 40-45 MINUTES | COOK/REST 40 MINUTES sea salt, to taste SALAD 2 pounds sweet potatoes (2 largeThis light yet rich in flavor salad is the ideal “meal-in-a-bowl.” The salt-and-pepper or 3 medium)flavors of the feta and arugula make a delightful balance to the sweet potatoes olive oil, for cookingand tender pink Australian Lamb. 2 bunches arugula, torn 1 small red onion, halved and1. To roast the sweet potatoes, preheat 3. While lamb is resting, juice and zest thinly slicedoven to 375° F. Peel and dice the potatoes the orange, whisk with the remaininginto 1⁄2-inch pieces and toss with olive oil dressing ingredients and season with salt 6 ounces feta cheese, crumbledto coat. Place on a baking sheet and cook and pepper to taste. Toss the arugula, DRESSINGfor 20-30 minutes, or until tender and onion and warm potatoes together in a ⁄2 orange, for juice and zest 1golden brown. bowl, add half the dressing and mix well. 2 tablespoons red wine or sherry Place on a platter or individual plates.2. To prepare the lamb, trim and season vinegar Slice lamb thinly across the grain andwith salt and pepper. Heat a barbecue ⁄3 cup extra-virgin olive oil 1 arrange over the salad. Scatter with theor grill pan to medium-high and cook feta cheese and drizzle with remaining salt and freshly ground pepper,lamb for 5 minutes on each side. Cover dressing. to tastebarbecue or transfer lamb to the oven andcook for 8-10 minutes or until mediumrare and internal temperature reaches TIP: To butterfly the lamb, remove netting125-130° F. Cover loosely with foil and and open out the leg to make as flat as pos-allow to rest for 15 minutes. sible. Pound to desired thinness. in the oven | 13
  14. 14. roasted australian lamb rack RACK 2 racks of Australian Lamb, with oven fries and herb vinegar frenched SERVES 4 | MARINATE 1-2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES olive oil, to taste and for cooking salt and freshly ground pepper, to taste 1 tablespoon mustard seeds This is a healthy twist on the traditional steak frites with tender, lean Australian Lamb 1 tablespoon fresh oregano leaves, racks and fries made in the oven. The fresh, crisp flavor of the vinegar is the perfect chopped balance—experiment with your favorite seasonal herbs. HERB VINEGAR 1. Brush the racks of lamb with oil and 4. When the potatoes have been in the 1 ⁄2 cup fresh mixed herbs, chopped season with salt and pepper to taste. oven for 10 minutes, place the racks in (mint, tarragon, marjoram, Spread the mustard seeds and oregano on a roasting pan meat side up, and roast thyme, or rosemary) a plate and press the meat side of the lamb for 12-15 minutes or until cooked as 2 teaspoons lemon zest into the mix to coat. Cover and refrigerate preferred. For medium rare, the meat will 1-2 hours or overnight. be browned and still springy when 1 cup wine or cider vinegar pressed. The internal temperature will be FRIES 2. To make the herb vinegar, place the 130-135° F when tested with a meat ther- 6 potatoes, cut into wedges herbs and lemon zest in a food processor mometer. Transfer to a warm plate, cover with the vinegar and process for a few 2 tablespoons olive oil loosely with foil and allow to rest for 5-8 seconds just to combine. Pour into a jar TO SERVE, OPTIONAL minutes. Serve the racks with the oven or small bowl and set aside. fries, herb vinegar and, if desired, a salad green salad and cucumber or 3. Preheat oven to 400° F. Brush the pota- on the side. vegetables of choice toes with oil and season with salt and pepper to taste. Place on an oven tray and bake for 25-30 minutes or until browned and crisp.14 | simply delicious
  15. 15. orange-and-apricot studded LEG 1 Australian leg of lamb, bone-inaustralian lamb leg 2 large orangeswith almond couscous 8 dried apricots, plumped in hot water, finely dicedSERVES 8 | MARINATE 2 HOURS OR OVERNIGHT | PREP 30-40 MINUTES | COOK/REST 2 HOURS 1 teaspoon ground cardamom 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 tablespoons honey, warmedMiddle Eastern spices and accompaniments have been used to complementthis roasted lamb dish. Australian Lamb is so mild, sweet and versatile, though, you COUSCOUScould try creating your own blend of ingredients — figs or dates with lemon 3 cups chicken stockand oregano, raisins or currents with pine nuts, fennel and mustard seeds. Let your 2 cups pearl or Israeli couscousimagination lead. ⁄2 cup chopped cilantro or 1 parsley1. Trim lamb of excess fat and cut 8 shallow 3. While the lamb is cooking, juice and 3 spring onions, slicedslashes over the top. Juice and coarsely zest coarsly zest the lemons and set aside.the oranges. Set the juice aside. Combine Place the stock and reserved orange juice 1 lemon, for juice and zestthe zest with the apricots, cardamom, in a saucepan and bring to a boil. Add the 2 tablespoons olive oilcumin, cinnamon and honey and mix well. couscous and cook for 10 minutes or until salt and freshly ground pepper,Massage all over the lamb and into the all liquid is absorbed or until the couscous to tasteslashes. Cover and allow to stand at room is tender. Transfer couscous to a bowl and ⁄2 cup sliced or slivered almonds, 1temperature for 30 minutes. fluff with a fork. Toss with the cilantro, toasted onion, lemon juice and zest and the oil.2. Preheat oven to 375° F. Place the lamb Season to taste with salt and pepper to TO SERVE, OPTIONALon a rack in a baking dish and roast for taste and, just before serving, sprinkle with spinach salad11⁄2 - 2 hours or until internal temperature the almonds.reaches 130-135° F for medium rare orcooked as desired. Remove from oven, Carve the lamb and serve with couscouscover loosely with foil and allow to rest and a spinach salad.for 10-15 minutes before carving. in the oven | 15
  16. 16. australian lamb sandwiches LEG 1 Australian leg of lamb, with mint-pickled cucumber roasted medium rare (see tip) MAKES 4 SANDWICHES | PREP 30-40 MINUTES | PICKLE 1 HOUR salt and freshly ground pepper, to taste CUCUMBERS 1 cucumber There are so many delicious ways to serve leftover roast lamb — in fritters, salads, ⁄4 cup rice wine or wine vinegar 1 risotto or just simply in a sandwich with your favorite accompaniments. The accom- 1 teaspoon sugar paniments for this sandwich add the fresh, zesty flavors of mint-pickled cucumber ⁄2 teaspoon of sea salt 1 with a touch of sweet and salt. Simply delicious! Don’t feel limited to enjoying only ⁄4 cup chopped fresh mint 1 red wine with Australian Lamb. Its sweet, mild flavor also pairs wonderfully with 1 dash Tabasco, Worcestershire many white wines — even sparkling! or chili sauce 1. Slice cucumber diagonally as thinly on one side of the baguette. Top with BREAD as possible and place in a large, shallow the cucumber, season with salt and pep- 4 pieces of a baguette or preferred bread bowl. (Try using a vegetable peeler, cheese per to taste and close sandwich. extra-virgin olive oil or mayonnaise slicer or mandoline to get thin slices.) Warm the vinegar in a small sauce-pan and add the sugar and salt, mixing until dis- solved. Add the mint and Tabasco and TIP: To roast the lamb, season as preferred and roast in a moderate oven (325-350° F) remove from heat. Immediately pour over until medium rare, about 20 minutes per pound, or until the juices run clear when a the cucumber and mix well. Allow to cool sharp knife is place in the thickest part of the meat. It should read approximately 130- to room temperature, then cover and refrig- 135° F on a meat thermometer. If serving warm, allow meat to rest for 10 minutes erate for 1 hour or overnight. before slicing. To serve cold, cover, refrigerate and slice when desired. The mint-pickled cucumber can be made a day ahead and refrigerated in a sealed, 2. Just before serving, drizzle the baguette non-reactive container. The roast lamb will keep 2-3 days, covered, in the refrigerator. with oil. Slice the lamb thinly and arrange16 | simply delicious
  17. 17. rosemary-and-lemon australian lamb rack RACK 2 racks Australian Lamb, frenchedwith mushrooms and spinach salt and freshly ground pepper, to tasteSERVES 4-6 | PREP 35-40 MINUTES | COOK 10 MINUTES olive oil, for cooking FILLING 1 ⁄2 lemon, for zest 2 teaspoons fresh rosemary leaves,Rosemary and lemon are classic accompaniments for lamb as illustrated throughout finely choppedhistory in Mediterranean countries. By keeping the accompaniment simple, the 6 tablespoons soft goat cheese, slicedflavors of this combination come to life. MUSHROOMS AND SPINACH1. Season the racks of lamb with salt and 3. Meanwhile, heat 1 tablespoon of oil in 1 tablespoon olive oilpepper. Heat a grill pan or barbecue to a large pan over medium heat and cook 1 shallot, finely choppedmedium-high and brush with oil. Sear the shallot until golden brown. Add the spring 2 spring onions, white part only, slicedlamb for 2 minutes on each side to onions, mushrooms and water or wine, 10 ounces mushrooms, slicedbrown. Place racks on a plate and allow and cook until mushrooms are just rest until cool enough to handle. Add the spinach, cover, and cook just 1 tablespoon wine or water until wilted. Stir, season to taste with salt 10 ounces baby spinach leaves (about2. Preheat oven to 400° F. Finely zest and pepper and keep over very low heat. 3-4 handfuls)lemon. Combine all filling ingredients andmix well. Cut racks into individual chops. Serve the chops over the spinach and OPTIONAL, TO SERVEUsing a small sharp knife, cut a slit width- mushrooms with lemon wedges and bread lemon wedgeswise into each chop to about 1⁄2 inch from on the side. freshly sliced breadbone. Butterfly and place a spoonful ofthe filling on one side, then fold over the TIP: To experience this flavor combinationother side to enclose. Place chops on a in a little less time, after searing the rack,lined baking sheet and bake for 5 minutes spread the mixture over the meat side ofor until cooked as desired. Cheese will be the whole racks and bake for 6-8 minutes inmelting. (They can also be cooked on the a hot oven.grill for 1-2 minutes each side.) in the oven | 17
  18. 18. SHANKS soy braised australian lamb shanks 4 large or 8 small Australian Lamb with asian slaw shanks, trimmed 1-2 tablespoons green curry paste, SERVES 4 | PREP 40-45 MINUTES | COOK 21⁄4 HOURS or to taste 4 tablespoons peanut oil or canola oil, divided 2 cloves garlic, finely chopped The salty richness of the sauce in this dish shows how Australian Lamb is equally at home with Asian flavors as with traditional accompaniments. The cool crispness of 2 tablespoons ginger, finely chopped Asian slaw balances the spicy warmth of the curry in the liquid. 2 leeks, white part only, sliced 1 large bulb fennel, halved length- 1. Preheat oven to 350° F. Trim excess fat Place pan on a medium to low heat and wise and sliced from the lamb shanks and spread curry allow to simmer until liquid is thickened. 2 cups chicken stock paste over the surface. Heat 2 tablespons Return the shanks to the pan with the 1 cup soy sauce of the oil over medium heat in a Dutch sauce and stir just to coat and heat oven or heavy-based casserole dish large through. ⁄2 cup sliced mushrooms 1 enough to just hold the shanks. Add the (shiitake, oyster, or crimini) 4. While the lamb is cooking, make the shanks and brown all over, about 5-6 1 tablespoon hoisin or oyster sauce slaw. Combine the cabbage, sprouts and minutes. Remove the shanks and drain cilantro in a large bowl. Combine the gin- ASIAN SLAW fat from pan. ger, vinegar, oil and sugar and mix well. ⁄4 Chinese or Napa cabbage, finely 1 2. Heat the remaining oil in the pan and Toss through the salad. Serve the lamb sliced sauté the garlic, ginger, leek and fennel, and some of the sauce with the slaw and, ⁄2 cup bean sprouts 1 stirring until pale golden. Return the shanks if desired, steamed Jasmine rice. ⁄4 cup chopped cilantro 1 to the pan and pour in the chicken stock and soy sauce. Add extra water if neces- 1 tablespoon finely sliced fresh or sary to cover the shanks. Transfer to the TIP: For a quick cool and spicy summer dish, pickled ginger oven and cook for about 2 hours or until trim the meat of the lamb shanks and refriger- 2 tablespoons rice vinegar or meat falls easily away from the bone. ate with some of the sauce to serve the next lime juice day with the salad. 3. Remove the shanks and add the mush- 2 teaspoons peanut oil rooms and hoisin sauce to the liquid. ⁄2 teaspoon sugar 1 TO SERVE, OPTIONAL 4 cups hot steamed Jasmine rice18 | simply delicious
  19. 19. brown-sugar-and-sage australian lamb leg LEG 1 leg of Australian Lamb, bone-inwith pumpkin, mint peas and gravy (see tip for boneless) 2 cloves garlic, finely slicedSERVES 8 | PREP 30-40 MINUTES | COOK 13⁄4 -2 HOURS ⁄2 cup brown sugar 1 2 tablespoons dried or powdered sage ⁄2 lemon, for juice and zest 1Roast leg of lamb with the traditional accompaniments of pumpkin, mint peas and PUMPKINrich gravy made from the pan juices is versatile enough to serve for Sunday dinner 2 pounds butternut squash orwith the family or a celebration Thanksgiving dinner, especially with the caramelized pumpkin, cut into large piecessage crust. If pumpkin isn’t in season, try butternut squash. GRAVY1. Preheat oven to 350° F. Trim lamb of resting, pour as much fat as possible from 1 tablespoon tomato pasteexcess fat and make 6-8 deep slashes the pan, leaving the pan juices, and place 1 cup red or white winediagonally down flesh side, about 1 inch on medium heat. Stir in the tomato paste, 2 teaspoons cornstarchapart. Insert garlic slices into slashes. then gradually add the wine. Simmer for ⁄4 cup water 1Zest and juice lemon, then combine with 5-10 minutes or until juices are starting tosugar and sage and mix well. Rub mix- thicken. Blend the cornstarch with 1⁄4 cup PEASture over top of lamb. Place on a rack in warm water, add to the gravy and stir 3 cups green peas, fresh or frozena roasting pan and roast for 1 hour 45 until mixture boils and thickens, adding 3 sprigs fresh mintminutes, or until internal temperature more water if mixture is too thick. Strain 1 tablespoon butterreaches 130-135° F for medium rare or into a saucepan, season to taste with salt freshly ground pepper, to tastecooked as desired. Transfer to a warm and pepper and keep, cover loosely with foil and allow to TIP: For boneless leg of lamb, remove netting 4. For the peas: Steam in a little saltedrest for about 10 minutes. and place cut side down on roasting rack, water with 2 sprigs of mint until just ten- making slashes in meat as in recipe. Rub the2. When the lamb has been in the oven der. Drain. Slice the leaves from the brown-sugar crust all over the lamb andfor an hour, place the pumpkin on the remaining sprig of mint and add to peas bake for 50 minutes to an hour. Add therack next to the lamb or in a separate with the butter and pepper. Shake over pumpkin or squash 40 minutes before lamboven dish and roast for 40-50 minutes or heat until hot. is due to come out of the oven.until tender and golden brown. Carve the meat and serve with the pumpkin,3. To make the gravy: When the lamb is peas and gravy. in the oven | 19
  20. 20. on the stove The stovetop brings a wealth of different styles and flavors perfect for Australian Lamb. For a quick weeknight meal, stir-fry thin lamb slices on high heat with vegetables or sauté a plump loin or shoulder chop for 3-4 minutes each side. Fill your kitchen with the aromas of braised shanks or diced leg by searing these cuts with your favorite vegetables and herbs, adding wine or stock, and cooking until tender. Ground lamb makes great burgers or filling for a burrito or taco. Australian Lamb can be quick and easy to cook and is deli- cious with the simplest seasoning or most exotic flavors. Use these recipes to create your own “designer” Australian meal.mediterranean braised australian lamb shankswith buttermilk mashSERVES 4 | PREP 20-30 MINUTES | COOK 2-21⁄2 HOURS SHANKS 4 large Australian Lamb shanks seasoned flour, for dusting 2 tablespoons olive oil, dividedBraising lamb shanks brings out that wonderful tender, melt-in-your-mouth texture 1 onion, dicedand rich ”country” flavor—perfect comfort food for families or friends. This dish begs 2 carrots, scrubbed and diceda bottle of Chianti or your favorite red wine. 2 stalks celery, sliced 1 sprig fresh rosemary1. Toss the lamb shanks with the flour to 2. When the shanks are nearly cooked,coat. Heat 1 tablespoon of the oil in a place the potatoes in a pan of salted 1 bay leaflarge heavy-based saucepan and brown water and bring to a boil. Reduce heat 2 cups red winethe shanks on all sides. Remove from the and simmer until tender. Drain and mash, 1 14.5-ounce can crushed tomatoes,pan and add the remaining oil, onion, adding enough buttermilk to bring to undrainedcarrots and celery. Cook, stirring, for 2-3 desired consistency. Season to taste with salt and freshly ground pepper, to tasteminutes or until onion is soft. Return the salt and pepper and keep warm.lamb shanks to the pan with the rosemary BUTTERMILK MASH 3. Remove rosemary and bay leaf fromand bay, wine, tomatoes and seasoning. 4 large or 6 medium Yukon Gold the shanks and serve over the mash withAdd water if needed, so liquid just covers potatoes, scrubbed and quartered some of the cooking liquid.the shanks. Cover and simmer over low ⁄4 to 1⁄3 cup buttermilk 1heat for 2 hours, or until meat falls from salt and white pepper, to tastethe bone. Add extra water during cooking TIP: Enjoy with a glass of red wine and Italian TO SERVE, OPTIONALif needed. bread to mop up the juices. Italian bread simply delicious | 21
  21. 21. tomato-braised australian lamb CHOPS 8 Australian Lamb shoulder chops, shoulder chops trimmed with basil-and-olive penne salt and freshly ground pepper, to taste SERVES 4-6 | PREP 20 MINUTES | COOK 50 MINUTES SAUCE 2 tablespoons olive oil, divided 2 cloves garlic, crushed 1 onion, chopped Long, slow braising of the lamb with tomatoes brings out a depth and richness of fla- 2 tablespoons tomato paste vor and a texture that breaks away with a fork. This dish beckons a glass of rich red wine—preferably the same one used in the recipe. 1 14.5-ounce can chopped tomatoes, undrained 1. Season lamb chops with salt and pepper. 2. While the lamb is cooking, prepare the 2 tablespoons balsamic vinegar or In a large high-sided frying pan, heat 1 penne according to package directions red wine tablespoon of the olive oil over medium- and drain well. Fold through the basil, high heat. Add the garlic and cook for 1 olives and oil and mix well. Keep warm. 1 ⁄2 cup red or white wine minute. Add the onion and cook, stirring, 2 zucchini, diced 3. Place the penne in warm bowls, top with for 1-2 minutes or until soft. Add the PENNE the lamb and sprinkle with Parmesan remaining oil and the lamb chops and cheese. Serve with a bowl of salad or 1 pound penne pasta brown for 1-2 minutes on each side. Add vegetables. 8-10 basil leaves, sliced the tomato paste to the pan and stir until the mixture becomes aromatic and the 1 ⁄4 cup sliced black olives tomato paste changes color. Add the 1-2 tablespoons extra-virgin olive oil TIP: When you are making casseroles or tomatoes with their liquid and the vine- shredded Parmesan cheese, braised dishes, especially with lean meat such gar and wine, and stir to combine. Bring for ganish as Australian Lamb, browning the tomato mixture to a boil. Reduce heat to low, paste until it turns aromatic as in this recipe TO SERVE, OPTIONAL cover and simmer, turning chops occa- adds more depth and intensity of flavor and salad or vegetables of choice sionally, until chops are very tender, richness. about 40-50 minutes. Add the zucchini in the last 10 minutes of cooking.22 | simply delicious
  22. 22. sage-and-mint australian lamb loin chops LOIN CHOPS 8 Australian Lamb loin chopson pea mash olive oil, for cooking 2 tablespoons chopped fresh sageSERVES 4 | PREP/COOK 30-40 MINUTES | REST 15 MINUTES salt and freshly ground pepper, to taste ⁄4 cup white wine 1Because Australian Lamb has such a mild, sweet and succulent flavor, it allows you a 1 tablespoon white wine vinegarlot of scope with your favorite herbs and spices. Particularly good are sage and mint, 8-10 mint leaves, tornbut feel free to experiment with your own favorite or home-grown herbs such as PEA MASHcilantro, basil, rosemary, thyme or oregano—the list is endless. 2 potatoes, peeled and chopped1. Brush the chops lightly with olive oil. 3. Heat a large nonstick pan or frying pan 2 cups peas (see tip)Press the sage, salt and pepper into the over medium heat and add enough oil to ⁄4 cup buttermilk or milk 1surface and allow to rest, covered, at just coat the bottom of the pan. Add the salt and freshly ground pepper,room temperature for 15 minutes for fla- lamb and cook for 3 minutes on each side to tastevors to infuse. or until barely medium rare and still plump and springy when pressed. Drain2. To make the pea mash, boil the pota- TIP: Fresh, in-season peas are always the excess fat from pan and add the wine,toes in salted water until nearly cooked, most delicious but not always available. vinegar and mint. Cover and cook for 1-2add the peas and cook 1-2 minutes or Cook frozen peas straight from the freezer. minutes, turning chops to allow flavors tountil just tender. Mash well and fold in Lamb chops are always better and most infuse, until cooked as desired. The chopsenough buttermilk to give the desired tender cooked to medium rare. They are most tender kept medium rare or at an should still be plump and juicy and slightlyconsistency. Season to taste with salt and internal temperature of 130-135° F. Serve pink inside.pepper and keep warm. on the pea mash, with pan juices spooned over. on the stove | 23
  23. 23. pesto-crumbed australian lamb loin chops LOIN CHOP 8 Australian Lamb loin chops with tomato-mint salad 1-2 tablespoons Dijon or grainy mustard olive oil, for cooking SERVES 4 | PREP/COOK 30 MINUTES PESTO CRUMB 1 ⁄2 cup fresh breadcrumbs or diced baguette The flavors of pesto are not only great tossed through pasta. Try this twist on the 4 large leaves fresh basil usual by using pesto ingredients to form a delicious crunchy crust on tender 1 tablespoon Parmesan cheese Australian Lamb loin chops. If cherry tomatoes are hard to find, use vine-ripened or 1 tablespoon pine nuts, optional Roma tomatoes for the light summery salad. TOMATO-MINT SALAD 1. Trim the lamb chops and gently pound Add chops and cook for 3-4 minutes on 1 pint container cherry the meat to flatten slightly. Brush with each side, or until cooked as desired and tomatoes, halved mustard. Place the crumb ingredients in a the crust is crisp and browned. 8-10 pitted green olives, sliced small blender (or coffee grinder in small 1 ⁄4 cup sliced fresh mint leaves Serve with the salad and lemon wedges. batches), and process to combine. Tip A green salad and the rest of the baguette 1 tablespoon wine vinegar onto a plate and press chops firmly onto are the perfect match for this dish. salt and freshly ground pepper, mixture to coat both sides. Cover with plastic and refrigerate for 10 minutes to to taste set crumb. TIP: Lamb for all seasons: Some people asso- TO SERVE, OPTIONAL ciate lamb with rich, comforting stews and remaining baguette from pesto crumb 2. Combine salad ingredients and set roasted legs. This dish illustrates how lamb is aside. green salad also perfect for summer grills and salads. 3. Heat a nonstick or cast-iron pan to medium and add enough oil to coat base.24 | simply delicious
  24. 24. sweet and spicy australian lamb leg tagine LEG 11⁄2 -2 pound boneless leg of Australianwith warm couscous and toasted pine nuts LambSERVES 4-6 | PREP 20 MINUTES | COOK 1 ⁄2 HOURS 1 SPICE MIX (DIVIDED) 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground gingerTraditionally, a tagine is a Moroccan stew featuring lamb gently simmered with veg- 1 teaspoon ground corianderetables and other flavorful ingredients. Tagines are served with couscous, as in this TAGINErecipe, but rice pilaf also makes a delicious accompaniment. 2 tablespoons olive oil1. Trim lamb and dice into bite-size pieces. 3. Add pear and simmer, uncovered, for salt and freshly ground pepper,Combine the cumin, cinnamon, ginger 20-30 minutes or until lamb is tender and to tasteand coriander and divide in half. In a the sauce is thick. Stir occasionally and 1 onion, choppedheavy-based casserole, heat 1 tablespoon add extra stock or water if necessary.of the oil over high heat, add the lamb and 1 leek, white part only, sliced 4. Spoon tagine over the hot couscous, 2 medium carrots, choppedhalf the spices and season to taste. Cook, sprinkle with nuts and serve.stirring, until browned all over. Transfer 1 ⁄2 cups chicken stock or broth 1lamb to a plate and drain any fat from pan. 1 ⁄2 cup raisins or sliced dates TIP: This is an ideal meal for which to make 2 large tomatoes, coarsely chopped2. Heat the remaining oil and spices over extra portions. Freeze the leftovers in single-medium heat until aromatic, about 20-30 1 pear, diced serving containers for rushed nights.seconds. Add the onion, leek and carrots TO SERVE, OPTIONALand cook until onion is softened. Return 4 cups cooked warm couscous orthe meat to the pan with the stock, raisinsand tomatoes and stir well. Cover pan, rice pilafreduce heat to low and simmer for 1 hour. toasted almonds or pine nuts, for garnish on the stove | 25
  25. 25. hoisin-glazed australian lamb CHOPS shoulder chops 8 Australian Lamb shoulder chops, trimmed with stir-fry noodles 2 tablespoons hoisin sauce SERVES 4 | PREP 20-25 MINUTES | COOK 15-20 MINUTES 1 tablespoon peanut or vegetable oil SAUCE ⁄4 cup dry sherry or rice wine 1 The mild flavor and lean, tender quality of Australian Lamb lends itself wonderfully to ⁄4 cup orange juice 1 all kinds of Asian meals. In this dish, the sweet and salty hoisin sauce is complimented ⁄4 cup stock or water 1 by the light, fresh noodle stir-fry — the perfect quick, healthy evening meal, where 2 tablespoons soy sauce flavor is not sacrificed. Try with a little cilantro over the top for a fresh change. 1 tablespoon ginger, finely chopped 1. Soak the noodles according to directions additional stock or sherry if sauce 1 clove garlic, crushed on packet, drain and rinse well, Set aside. becomes too thick. STIR FRY NOODLES 2. Brush the lamb generously with the 3. While chops are cooking, add a little oil 1 7-ounce package rice noodles hoisin sauce. In a heavy-based pan large to a wok or nonstick frying pan over high (see tip below) enough to hold the chops in a single heat, and stir-fry the asparagus and peas for 8 stalks asparagus, ends trimmed layer, heat the oil to medium-high. Add 1-2 minutes or until tender-crisp. Add the the chops and cook for 2 minutes each noodles and stir-fry just to heat through. and sliced side to brown. Add the sauce ingredients, ⁄2 pound snap peas or preferred 1 Transfer stir-fry immediately to warm reduce the heat to low and simmer the vegetables plates, top with the lamb and spoon over chops, turning regularly, for about 8-10 the sauce. minutes or until cooked as preferred. Add TIP: Cellophane noodles (also called bean threads) are fine, translucent threads made from green mung beans. When soaked they become shiny and slippery and have a slightly sweet fresh flavor. They are enjoyed throughout Asia for their ability to absorb the flavors of other foods. You could also use rice noodles, or even pasta in this dish, but cellophane will carry the flavors the best.26 | simply delicious
  26. 26. shredded australian lamb shanks SHREDDED LAMB 4 dried mushrooms, slicedwith mushrooms and polenta 1 cup hot chicken stock 1 ⁄2 cup flour, for dustingSERVES 6 | PREP 30-40 MINUTES | COOK 2 HOURS 1 teaspoon ground mustard 6 large Australian Lamb shanks,Corn, whether fresh off the kernel or ground as in polenta, makes a wonderful trimmedaccompaniment to lamb. This twist on the traditional “Coq au Vin” melts into the 2 tablespoons olive oilsmooth bed of polenta. 1 clove garlic, crushed1. Soak the mushrooms in the hot chicken 3. When meat is nearly cooked, prepare the 8 baby onionsstock for 10 minutes to release flavors. polenta according to directions on packet. ⁄2 pound small whole white 1 Stir through cheese and keep warm. mushrooms, cleaned2. Combine the flour and mustard. Dredgethe lamb shanks with enough of the mix- 4. Remove shanks from liquid and, when 1 cup chicken stockture to coat, and shake off the excess. cool enough to handle, pull meat from 2 cups red wineHeat the oil in a large heavy-based casse- the bones and shred with hands. Return 2 large tomatoes, dicedrole and brown the shanks over low heat shredded meat to the pan and reheat. OPTIONAL, TO SERVEon all sides. Add the garlic, onion and Serve over the hot polenta and garnishmushrooms and cook, stirring for 1-2 with shredded basil. 2 cups instant or regular Polentaminutes. Add the chicken stock, red wine ⁄4 cup soft goat or Parmesan cheese 1 This dish is wonderful with a simple butter-and tomatoes and stir to combine. Cover 6 leaves fresh basil, shredded lettuce salad.and cook over low heat for 2 hours or butter-lettuce saladuntil meat easily falls from the bones. TIP: The shanks can be cooked a day ahead,(You could also place in a 350° F oven shredded and stored with the sauce in theand bake for 2-21⁄2 hours.) refrigerator. Reheat the next day and serve over instant hot polenta. on the stove | 27