Lamb Shank and mint sauce
Double-click on the pic (or any on this page) for a closer look at the side of beautiful okra and scarlett runner beans, found at the FM.
Served with sauteed okra (BI), "lima" beans (BI) --I think they are actually Scarlett Runner but who am I to argue with the person who took the time to grow them) and onion (Maui).
Comment: You will notice that this recipe calls for veggies that are not in the picture. I made the choice to serve only the lamb for dinner, reserving the veggies, a little of the lamb and broth for a stew tomorrow. You can certainly serve the entire dish at once, however.
2 lamb shanks (BI)
6-8 garlic cloves (non-local)
1 C lamb broth (made from the bones from the shoulder chops the other night)
1 C pre-made marinara (see recipe July 4 dinner)
2 sweet potatoes (BI), in large cubes
2 onions (Maui), quartered
1 small squash, peeled and cut into large cubes (BI)
Wash and dry the lamb shanks. Brown them in a cast iron skillet coated with a little olive oil. Turn frequently so all sides brown evenly. While the shanks are browning, peel garlic cloves and toss them into the same skillet until they are nutty brown. In a crockpot, pour in and mix together broth and marinara. Add veggies and lamb and enough water to cover everything. Cook on low for 6-8 hours.
1/4 C water
1/4 c. sugar (Maui)
1/2 c. vinegar (non-local)
Mint leaves to fill 1 cup, chopped (BI, no spray)
Combine water and sugar in saucepan, and bring to boil over high heat, stirring until the sugar dissolves completely. Remove the pan from the heat, and stir in the mint leaves and vinegar. Set aside at room temperature for several hours.