1889 Feb | March 2018

farm to table
Washington Recipes
Lamb’s Got Chops
Braised Lamb Shanks
BELLINGHAM / EAT
Eric Truglas
SERVES 6
6 lamb shanks
2 tablespoons olive oil
2 medium red onions, chopped
3 large carrots, peeled and cut
into quarters for a mirepoix
12 garlic cloves, minced
1 bottle cabernet wine
28 ounces diced roma
tomatoes, with juices
14 ½ ounces chicken broth
14 ½ ounces beef broth
5 teaspoons chopped fresh
rosemary
2 teaspoons chopped fresh
thyme
2 bay leaves
2 teaspoons grated lemon peel
Sprinkle shanks with salt and pepper. Heat oil in heavy, large pot over
medium-high heat. Working in batches, add shanks to pot and cook until
brown on all sides, about 8 minutes. Transfer shanks to bowl.
Add onions, carrots and garlic to pot and sauté until golden, about 10
minutes. Stir in all remaining ingredients. Return shanks to braising pot,
pressing down to submerge. Bring liquids to boil. Reduce heat to mediumlow.
Cover; simmer until meat is tender, about two and a half hours.
Uncover pot and simmer until meat is very tender, about 30 minutes
longer. Chill until cold, cover and keep chilled. Rewarm over medium heat
before continuing. Transfer shanks to platter and tent with foil. Boil juices
in pot until thickened, about 20 minutes. Season with salt and pepper,
sprinkle some chopped parsley over it. Spoon over shanks.
Ricotta Gnudi with Lamb Spezzatino
BELLEVUE / Mercato Stellina
Emran Chowdhury
SERVES 8-10
4 pounds lamb shoulder chops,
cut 2 inches thick
Salt and pepper
1 cinnamon stick
1 clove
¼ cup olive oil
2 cups diced red onion
4 cloves garlic, minced
Pinch of saffron
2 tablespoon tomato paste
1 cup dry white wine
1 cup coarsely chopped
fresh mint
FOR RICOTTA GNUDI
2 pounds ricotta cheese
3 egg yolks
2 tablespoons salt
9 ounces flour
9 ounces grated parmesan
Rub lamb with salt and pepper and sear in a pot until brown. Add onions,
garlic, cook for 5 minutes on low heat, add wine and reduce. Add rest of
ingredients. Cover with chicken stock or water. Simmer until lamb is tender.
FOR RICOTTA GNUDI
Mix well, roll by hand into small pieces.
Check out our website for RN74’s recipe for Roasted Rack of Lamb, or find
additional recipes at 1889mag.com/recipes
Braised Lamb Shanks.
FEBRUARY | MARCH 2018 1889 WASHINGTON’S MAGAZINE 25