Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714

406.587.6311

info@montanaorganiclamb.com

Braised Lamb Shanks with Coriander, Fennel, and Star Anise

From Bon Appétit, March 2006

INGREDIENTS

4 large lamb shanks

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon black peppercorns

4 tablespoons olive oil, divided

1 large white onion, cut into 1 1/2-inch pieces

10 garlic cloves, peeled…

Braised Lamb Shanks with Chocolate and Rosemary

Adapted From Bon Appétit, January 2006

INGREDIENTS

1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)

6 lbs lamb shanks

1 1/2 cups finely chopped onions

1/4 cup finely chopped shallots

1/4 cup finely chopped celery

1/4 …

Citrus-Braised Lamb Shanks

Adapted from The River Cottage Meat Book, by Hugh Fearnley-Whittingstall.

INGREDIENTS

3 Tbs olive oil

1 carrot, finely diced

1 onion, finely diced

2 celery ribs, finely diced

3 sprigs thyme

2 bay leaves

2 garlic cloves, chopped

1 …

Jamie Oliver’s Guinness Lamb Shanks

This recipe is all about the dark, sticky sauce and tender meat. If you have a local ale or stout, give it a try.  The beer, combined with the scallions and mint creates a beautiful depth of flavour. This recipe

Buttermilk-Marinated Leg of Lamb with Mustard Seeds and Savory

Adapted from Diane St. Clair, Animal Farm, Orwell, Vt.

TOTAL TIME: 1 hour 40 minutes, plus marinating time

INGREDIENTS

  • 1 quart buttermilk
  • 6 garlic cloves, minced
  • Kosher salt and black pepper
  • 1 leg of lamb, bone in or boneless (about