This delicious fall supper is a meal in a dish. It’s a spin-off from the traditional Italian osso buco version, but we’ve scaled it up using farm-fresh lamb shanks. Served with long-simmering diced veggies and some lovely Puy lentils, it’s an instant crowd pleaser. Bonus: as a cut of meat, lamb shanks are less expensive and boast oodles of healthy collagen. Cooked low and slow, the meat literally falls away from the bone in tender chunks.
Preheat oven to 350 F (180 C). Season lamb shanks all over with salt and pepper. In large heavy-bottomed saucepan, heat oil. Add shanks, a couple at a time, and cook over medium heat until lightly browned on all sides, about 5 minutes. Remove to roasting pan large enough to hold them in a single layer.
Add carrots, celery, onion, and 2 garlic cloves to fat remaining in saucepan. Sauté over medium-low heat until soft, about 10 minutes. Remove with slotted spoon and ladle over lamb shanks.
Add wine to saucepan and boil vigorously until reduced to 1/2 cup (125 mL). Stir in water, chopped tomatoes, thyme sprigs, and rosemary. Pour over vegetables and lamb shanks.
Cover roasting pan tightly and bake in centre of preheated oven for 1 hour.
After 1 hour, turn shanks over, stir in lentils, making sure they are submerged in pan juices. Cover and continue to bake for an additional hour, or until lamb is tender and almost falling off the bone Add a little extra hot water halfway through baking if mixture appears a little dry.
Meanwhile, in small bowl, make gremolata by combining lemon and orange zest, parsley, and minced garlic. Toss with fork to blend. Cover and set aside.
When lamb and lentils are tender, remove thyme stalks. Add more seasonings to taste, if you wish. Ladle lamb and lentils into shallow serving bowls and serve with a sprinkling of gremolata. This dish is equally delicious refrigerated and served reheated the next day. Serve with rustic crusty bread for dipping.
This recipe is part of the Delicious Recipes for Ethical Meats collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.