Braised lamb shoulder blade Chops ala osso bucco

Braised lamb shoulder blade chops

This method produces incredibly tender, fall-off-the-bone lamb with a rich, savory sauce. •

Ingredients •

• 4-6 lamb shoulder blade chops
• Salt and pepper to taste
• 2 teaspoons Herbes de Provence seasoning
• 1-2 tablespoons olive oil or avocado oil
• 4-5 garlic cloves, peeled and crushed
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup red wine or stock
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup red wine or stock
• 2 tablespoons pomegranate molasses (optional, can substitute balsamic vinegar)
• Fresh rosemary sprigs
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the lamb chops generously with salt, pepper, and Herbes de Provence.
2. Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Sear the lamb chops on both sides until well-browned (about 3-4 minutes per side), working in batches if necessary to avoid overcrowding the pan.
4. Remove the chops from the pot and set aside.
5. Add the chopped onion, carrots, and celery to the same pot and cook until softened, about 5 minutes.
6. Add the garlic and rosemary and cook for another minute until fragrant.
7. Pour in the red wine (or stock) and pomegranate molasses (if using), scraping up any browned bits from the bottom of the pan to deglaze it.
8. Return the lamb chops to the pot, nestling them among the vegetables.
9. Cover the pot and braise in a preheated oven at 325°F (160°C) for 1 ½ - 2 hours, or until the lamb is fork-tender and falling off the bone.
10. Remove the pot from the oven, skim any excess fat from the sauce, and season to taste.
11. Garnish with fresh parsley before serving.

2. Slow cooker

Soy Glazed King Mushroom

 

INGREDIENTS

• ▢ 2 tablespoons unsalted butter
• ▢ 1 tablespoon light soy sauce
• ▢ 1/4 teaspoon dark soy sauce
• ▢ 1/2 teaspoon honey
• ▢ 1 clove garlic (grated or very finely minced)
• ▢ 1/4 teaspoon black pepper
• ▢ 1 pound king oyster mushrooms
• ▢ 2 tablespoons vegetable oil
• ▢ 1 scallion
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INSTRUCTIONS

• First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
• Carefully slice the mushrooms lengthwise into ¼” thick slices.
• Heat a non-stick or cast iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam. 
• Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms. 
• Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat. Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.

Steakhouse Kebab

 

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1/4 cup Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon freshly squeezed lemon juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic (about 3 medium cloves)
• 2 teaspoons dark brown sugar
• 2 teaspoons freshly ground black pepper
• 1 1/2 pounds flap steak.

Marinade meat for 1-2 days

Cook meat on high het on cast iron grill pan (or grill) 1-2 minutes per side 

Serve with potato salad