Entrees
Gluten Free
Winter| Number of Servings: 4 | |||||||||
| Serving Size 831 grams | |||||||||
| Calories | 200 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 9g | 12% | ||||||||
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| Cholesterol 45g | 15% | ||||||||
| Sodium 290g | 13% | ||||||||
| Total Carbohydrate 11g | 4% | ||||||||
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| Protein 14g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1/4 C canola oil
1 C Ready-Set-Serve Diced Yellow Onions
1 C Markon First Crop Mushrooms, diced
2 Tbsp. Ready-Set-Serve Peeled Garlic, minced
3 Markon First Crop Bay Leaves
1 tsp. kosher salt
1/4 tsp. black pepper
4 lamb shanks
2 C red wine
3 C lamb or beef stock
1 lb. Markon First Crop Potatoes, peeled and boiled until tender
1/2 lb. celeriac, peeled and boiled until tender
1/4 C unsalted butter
1/2 C buttermilk
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C roasted garlic, mashed
Preheat oven to 325 degrees F.
Heat oil in deep, heavy-bottomed pot. Saute onions, mushrooms, and garlic until browned and remove/reserve. Season lamb shanks with salt and pepper and add to same pot; cook until browned on both sides. Add onion mixture and bay leaves back to pot and heat five minutes with shanks. Deglaze with wine. When most of the wine has cooked off, add one cup of stock and place in oven.
Cook for one hour, then add another cup of stock (being sure the pot is never dry). Cook another hour, then add final cup of stock. Simmer in over until meat is tender and almost falling off the bone.
Add boiled potatoes, celeriac, butter, buttermilk, salt, pepper, and roasted garlic to large mixer. Beat until smooth (do not over beat).
Serve one lamb shank per person over dollop of mashed potato/celeriac.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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