Fox Trot Farm

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Armenian Lamb Shanks, A Customer Recipe

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We sure do enjoy hearing from our customers! Every once in a while they share their favorite recipes using our lamb, and then I get to share it with you. Here’s one from a delightful couple who comes to our farm to purchase our lamb. Robyn Kalajian and her husband Doug recently stopped by to pick up some shanks, and then Robyn posted a recipe on her blog, The Armenian Kitchen. Check out her great blog and you’ll learn about Armenian cooking, and you’ll find her recipe for our lamb shanks, which she’s graciously given me permission to repost here.

Armenian Lamb Shanks

Robyn Kalajian
A delicious Armenian recipe for Fox Trot Farm lamb shanks by food blogger Robyn Kalajian.
Course Main Course
Cuisine Armenian

Equipment

  • Large Dutch Oven

Ingredients
  

  • 4 meaty lamb shanks, trim off fat
  • 1 large onion, coarsely chopped
  • 4 carrots, peeled and cut into chunks
  • 3 celery stalks, coarsely chopped
  • 3-4 garlic cloves, peeled and coarsely chopped
  • 3-4 tbsps olive oil
  • 3 bay leaves
  • 3-4 cups homemade lamb broth (water or low-sodium beef broth may be used)
  • Salt and pepper

Instructions
 

  • Day 1: Parboil shanks in a large pot of lightly salted water for about 2 hours. The water should almost cover the shanks. By doing this, the cooking time is cut down on serving day, and you’ll end up with a large bowl of lamb broth for future recipes – soup, lamb and string bean stew, or whatever you are inspired to prepare.
  • Cool the broth and place it in a large bowl. Cover and refrigerate overnight. The next day, skim off any fat that rises to the top and discard. Use some of the broth to prepare the shanks; the remaining broth can be stored in containers and placed in the freezer for future recipes.
  • Day 2 – Serving Day:
    Sauté the onions, carrots, celery and garlic in olive oil in a pot large enough to hold the shanks, vegetables and broth. Add the shanks, bay leaves, broth and seasonings to taste.
    Place a cover on the pot in a tilted position; bring to a boil, then reduce the heat to simmer. Simmer shanks for about 1 to 1 1/2 hours. Check periodically to ensure there is still enough liquid to prevent burning. Adjust seasonings, if necessary.
    Remove bay leaves. Once done, the tender, falling-off-the-bone lamb, can be served in individual bowls over a bed of buttered noodles with plenty of vegetables and cooking liquid from the pot. Armenian rice or bulgur pilaf would be an ideal accompaniment in place of the noodles.
    Crusty bread or garlic bread (for dipping into the juices) and a tossed green salad make for a very satisfying and traditional lamb shank dinner.
  • Recipe option: Instead of using lamb broth, add 1/2 to 1 cup red wine depending on the number of lamb shanks. Then add a 15 oz. can of diced or crushed tomatoes with liquid (and additional liquid, if necessary) and dried herbs, such as oregano and thyme, depending on the amount of meat. Continue to cook as mentioned above for day 2.
  • What to do with Leftover Meat from the Shanks:
    Larger leftover meat pieces may be shredded and added to a string bean stew, while smaller bits of leftovers may be turned into a breakfast hash with an egg on top.

We hope you pick up some of our meaty lamb shanks and try this recipe from Robyn, and take some time to explore her blog, too. To get our lamb shanks, just give me a call or text me at 803-804-3541 or email me at DebbieBinSC@gmail.com to let me know when you want to stop by the farm, or visit us on Saturday mornings at the Matthews Community Farmers Market on Saturday mornings from 8:00-Noon. We’ll be there till we sell out of meat.

EIEIO!
Deb

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