December 2nd Tomboy Butcher Box
Heritage Lamb Shanks
Sky Blue Farm // Lewis, Colorado
Spanish-Style Lamb Stew
INGREDIENTS
3 tablespoons olive oil
3 pounds bone-in shank meat
Saltf
pepper
2 medium onions, chopped
1 large red bell pepper, stemmed, seeded and chopped
4 garlic cloves, minced
1 tablespoon pimentón de la Vera, preferably picante or agridulce
1 28-ounce can whole peeled tomatoes, with their juice
¾ cup red wine, preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans, rinsed and drained if canned
¼ cup chopped fresh parsley
PREPARATION
Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Pork Shanks
Sky Blue Farm // Lewis, Colorado
Braised Pork Shanks
Ingredients
Ingredient Checklist
1/2 cup all-purpose flour
2 tablespoons chile powder
Kosher salt and freshly ground pepper
4-5 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs
Directions
Step 1
In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
Step 2
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
Step 3
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
Step 4
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.
Ground Pork
Sky Blue Farm // Lewis, CO
Ma-Po Tofu (Simmered Tofu With Ground Pork)
INGREDIENTS
1 tablespoon peanut or other oil
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon crushed red pepper flakes, plus more to taste
½-1 pound ground pork
½ cup chopped scallions, green part only
½ cup stock or water
1 pound soft or silken tofu, cut in 1/2-inch cubes
2 tablespoons soy sauce
Salt to taste
Minced cilantro for garnish, optional
PREPARATION
Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.
Skirt Steak & Flank Steak
7X Ranch
Sear over fire or on a cast iron skillet. Cut against the grain of the steak.
Pork Roast
Salt, Pepper, and any fresh herbs (we like rosemary and citrus)
Set oven to 300 degrees and set roast on roasting rack
Baste often and check with roast until internal temperature is 145 degrees
Lamb Meatball Mix
pound ground meat (pork, beef, veal, chicken, turkey or a combination)
½ cup panko bread crumbs
1 egg
1 teaspoon kosher salt, more as needed
Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
Minced garlic, onion, scallions or shallot
Chopped parsley, basil or cilantro
Olive oil, for frying (optional)
PREPARATION
In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Hatch Green Chili Sausage
Ingredients: green chillies, garlic, salt , white pepper, rice vinegar, arrowroot powder
Sweet Italian Sausage
Ingredients: garlic, fennel pollen, fennel seed, pepper, salt, oregano
Breakfast Sausage Patties
Ingredients: salt, pepper, mace, cayenne, fennel, brown sugar