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Ingredients for Lamb

- 2​ ​Lamb​ ​Shanks​
- 1.5​ ​Cups​ ​Chicken​ ​Stock​
- 1​ ​Cup​ ​Rose​ ​Wine​
- 1​ ​Medium​ ​Onion​ ​(diced)​
- 2​ ​Whole​ ​Carrots​ ​​ ​(diced)​
- 4​ ​Celery​ ​Stalks​ ​(chopped)​
- 3​ ​Whole​ ​Cloves​ ​Garlic

- ½​ ​Cup​ ​Stemmler's​ ​Smokin​ ​Good​ ​Sauce​ ​​ ​​ ​​ ​​ ​​ ​​ ​​​
- 1​ ​Tbsp​ ​Tomato​ ​Paste
- 2​ ​Sprigs​ ​Fresh​ ​Rosemary 
- 6​ ​Sprigs​ ​Fresh​ ​Thyme
- 3​ ​Tbsp​ ​Olive​ ​Oil
- 2​ ​Bay​ ​Leaves
- Salt​ ​&​ ​Pepper​ ​plus​ ​some​ ​of​ ​your​ ​Favourite​ ​Seasoning​​​

 

 

Instructions​ ​for​ ​Lamb Serves​ ​2​ ​People​ ​(20​ ​min​ ​prep/​ ​4​ ​hrs​ ​total​ ​cook​ ​time/​ ​1​ ​hr​ ​reheat​ ​time)  

 

1. In​ ​a​ ​crockpot​ ​or​ ​a​ ​roasting​ ​pan,​ ​add​ ​the​ ​garlic,​ ​onions,​ ​carrots,​ ​celery,​ ​smokin​ ​good​ ​sauce,​ ​tomato paste,​ ​thyme,​ ​rosemary​ ​and​ ​bay​ ​leaves.​ ​Stir​ ​it​ ​all​ ​to​ ​mix​ ​the​ ​sauce​ ​with​ ​the​ ​rest​ ​of​ ​the​ ​items. 

 

2. Remove​ ​the​ ​lamb​ ​from​ ​the​ ​package​ ​and​ ​trim​ ​off​ ​some​ ​of​ ​the​ ​white​ ​silverskin​ ​(similar​ ​to​ ​a​ ​pork tenderloin).​ ​Season​ ​the​ ​entire​ ​shank​ ​with​ ​salt,​ ​pepper​ ​plus​ ​any​ ​of​ ​your​ ​other​ ​favorite​ ​seasonings. Heat​ ​the​ ​oil​ ​in​ ​a​ ​pan​ ​and​ ​once​ ​hot,​ ​sear​ ​off​ ​each​ ​side​ ​of​ ​the​ ​shank​ ​(you​ ​may​ ​need​ ​to​ ​add​ ​a​ ​bit more​ ​oil​ ​each​ ​time).​ ​Once​ ​that​ ​is​ ​done,​ ​place​ ​them​ ​on​ ​the​ ​vegetables​ ​in​ ​the​ ​crockpot​ ​or​ ​the roasting​ ​pan.​ ​Once​ ​all​ ​the​ ​shanks​ ​are​ ​seared​ ​off,​ ​cover​ ​them​ ​completely​ ​with​ ​the​ ​liquids;​ ​wine, stock​ ​and​ ​a​ ​touch​ ​of​ ​water,​ ​if​ ​needed.​ ​Cover​ ​with​ ​a​ ​lid​ ​or​ ​some​ ​foil​ ​and​ ​turn​ ​on​ ​low​ ​or​ ​place​ ​in 300F​ ​oven​ ​for​ ​4​ ​hours.

 

3. You​ ​can​ ​make​ ​this​ ​the​ ​day​ ​before​ ​and​ ​set​ ​it​ ​in​ ​the​ ​fridge​ ​overnight​ ​once​ ​it's​ ​finished.​ ​This​ ​allows the​ ​grease/fat​ ​to​ ​rise​ ​and​ ​harden​ ​on​ ​top.​ ​The​ ​next​ ​day,​ ​when​ ​you​ ​are​ ​ready​ ​to​ ​serve​ ​it,​ ​pull​ ​it​ ​out​ ​a couple​ ​hours​ ​ahead​ ​of​ ​time​ ​and​ ​scrape​ ​off​ ​the​ ​thin​ ​layer​ ​of​ ​fat.​ ​When​ ​you​ ​start​ ​to​ ​reheat​ ​it (medium​ ​heat​ ​or​ ​350F),​ ​you​ ​can​ ​prepare​ ​your​ ​side​ ​dishes. 

 

4. After​ ​about​ ​an​ ​hour​ ​or​ ​when​ ​the​ ​shanks​ ​are​ ​hot​ ​again,​ ​carefully​ ​remove​ ​them​ ​from​ ​the​ ​liquid.​ ​Set aside​ ​and​ ​cover​ ​to​ ​keep​ ​warm.​ ​Strain​ ​off​ ​the​ ​braising​ ​liquid​ ​into​ ​a​ ​pot​ ​and​ ​turn​ ​on​ ​high.​ ​You​ ​want to​ ​let​ ​this​ ​boil​ ​down​ ​and​ ​reduce​ ​to​ ​make​ ​the​ ​jus.​ ​I​ ​like​ ​to​ ​use​ ​about​ ​half​ ​the​ ​liquid​ ​to​ ​start​ ​as​ ​it​ ​will reduce​ ​quicker.​ ​You​ ​can​ ​also​ ​add​ ​some​ ​more​ ​wine​ ​(for​ ​this​ ​you​ ​can​ ​use​ ​a​ ​nice​ ​red​ ​wine.​ ​Add about​ ​half​ ​a​ ​cup)​ ​and​ ​keep​ ​reducing​ ​until​ ​it​ ​coats​ ​the​ ​back​ ​of​ ​a​ ​spoon. 

 

5. When​ ​your​ ​side​ ​dishes​ ​are​ ​done​ ​(for​ ​this​ ​recipe,​ ​I​ ​used​ ​a​ ​sweet​ ​potato​ ​mash,​ ​sliced​ ​portobello, spaghetti​ ​squash​ ​and​ ​wine​ ​braised​ ​kale)​ ​place​ ​them​ ​nicely​ ​on​ ​the​ ​plate​ ​along​ ​with​ ​the​ ​lamb shank,​ ​drizzle​ ​with​ ​the​ ​reduced​ ​jus​ ​and​ ​enjoy​ ​your​ ​romantic​ ​dinner

 

Instructions​ ​for​ ​Charcuterie

- Stemmler’s​ ​Turkey​ ​Summer​ ​Sausage 
- Pepper​ ​Mini​ ​Salami
- Mild​ ​Soppressata
- Westfalian​ ​Ham
- Stemmler’s​ ​Turkey​ ​Pepperstix
- Caramelized​ ​Onion​ ​Cheddar
- In-Cider​ ​Semi-Soft​ ​Cheese
- Nettle​ ​Goat​ ​Cheese

 

Instructions​ ​for​ ​Charcuterie Serves​ ​2-4​ ​People​ ​(10​ ​min​ ​prep​ ​time) 

 

 1. Slice/cut​ ​meats​ ​and​ ​cheeses​ ​to​ ​your​ ​liking.​ ​Add​ ​any​ ​accoutrements​ ​such​ ​as​ ​fruits,​ ​pickled​ ​items, mustards,​ ​chutneys​ ​or​ ​sauces.​ ​Serve​ ​with​ ​breads,​ ​crackers​ ​and​ ​crostini;​ ​a​ ​great​ ​start​ ​to​ ​any​ ​meal! 

 

 

 

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