15 July 2010

A Tale of 2 Sandwiches

Ice Cream Sandwiches May be More in Focus

Congratulations to Ruby Jewel who open their new shop on Mississippi Ave today. How cool is it they picked a day where Ice Cream is almost a necessity.

And for those of you who are going to stick to the SE and the Buckman, or as we like to say colloquially, Buckies; Reister Farms is having a sale on Lamb Shank today, $5.99/ib. Rachel Reister was kind enough to share a recipe and point out you can get all the fresh ingredients at Buckman.

Pulled Lamb Sandwiches with Goat Cheese, Arugula and Caramelized Onions

Recipe from Reister Farms

Makes 4 servings

2 to 3 American Lamb shanks (about 3 pounds)

1 quart chicken broth

2 teaspoons olive oil

2 medium onions

2 Tbs olive oil

8 slices rustic bread, toasted, or 4 crisped tortillas

1 container (5 to 6 ounces) spreadable goat or sheep cheese

2 cups arugula or baby spinach leaves

2 tomatoes, sliced, or 4 bottled red bell peppers, drained

Combine lamb shanks in kettle with chicken broth, chili powder and one onion sliced.  Cover and bring to a boil.  Simmer 2 hours or until lamb is tender.

Remove shanks from broth and when cool enough to handle, pull meat off bones into shredded pieces.

Slice remaining onion and gently sauté in oil over medium heat until sweet and caramelized.

Spread bread with goat cheese.  Stick 4 slices with arugula, tomatoes, shredded lamb and caramelized onions.  Close sandwiches. If preferred stick all ingredients on tortillas.

As good as this looks, there are other ways to use lamb shank, it is a great  to work with. Last night I had it with lentils and market carrots = way good. You can get your slow cooker out and have fall off the bone Lamb Shank with a glass of red wine (Twist) for tomorrow night’s dinner or use the shank as a stand in for Ossobuco, which of course goes great with risotto or polenta or Beast Farro Risotto with English Peas and Wild Mushrooms.