4 bone-in American lamb shanks (2-1/2 to 5 pounds)Salt and pepper, to taste1 onion, peeled and sliced1 fennel bulb, sliced8 garlic cloves, peeled and sliced2 stems rosemary, chopped1 quart chicken or beef stock1 1/2 cups red wine3 tablespoons unsalted butter
1 pound veal cubes2 cups veal stock or chicken broth2 cups water2 cups vegetables, cut into pieces (carrots, fresh peas, celery, beans or string beans, potatoes, sweet potatoes, mushrooms, etc.)1/4 cup white wine (optional)Salt and pepper to tastePuff pastry, noodles, or rice as desiredBéchamel Sauce4 cups milk1 onion, thinly sliced1 bouquet garni (thyme, bay leaf, parsley)Salt and pepper to taste1/2 cup butter1/4 cup flour
2¼ pounds braised American Lamb shoulder, coarsely chopped1/3 cup olive oil2 cups onions, chopped2½ tablespoons chopped garlic3 tablespoons minced fresh rosemary, divided¾ cup all-purpose flour2 quarts lamb or beef broth or stock, heated1 gallon blanched, cubed parsnips, turnips, carrots, red-skinned potatoes, fennel½ cup minced chives, parsley, thyme and rosemary1 tablespoon salt1 teaspoon freshly ground black pepper1 pound shredded filo (kataifi) for crust (or pie dough)
3 pounds American Lamb sirloin, cut into 2-ounce strips3 cups Greek Dressing (recipe follows)3 heads Romaine lettuce, shredded3 cups red bell pepper, diced3 cups cucumber, diced3 cups cherry tomatoes, halved¾ cup red onion, diced, soaked in ice water3/4 cup Kalamata olives, pitted, chopped1 1/2 cups feta cheese, crumbled24 skewersGreek Dressing (Makes 3 cups)3 tablespoons minced garlic1 tablespoon crushed fennel seeds2/3 cup red wine vinegar2 teaspoons dried oregano2 cups olive oilSalt and ground black pepper to taste1/2 cup minced fresh parsley
1 pound veal leg cutlets, cut in strips or scallopini1 tablespoon white sesame seeds1 teaspoon black sesame seedsMarinade2 teaspoons curry powder1 garlic clove, minced2 tablespoons soy sauce2 tablespoons granulated sugar2 teaspoons sesame oil3 tablespoons lemon juiceSesame Sauce3 tablespoons tahini (sesame butter)2 tablespoons honey1 tablespoon soy sauce2 tablespoons boiling water½ teaspoon Sriracha sauce
1 pound veal strips2 teaspoons sesame oil2 teaspoons canola oil1 shredded onion1 shredded red pepper1/2 shredded orange pepper1/2 shredded yellow pepper5 tablespoons shiitake mushrooms2 1/2 oz. fresh spinach, washed and stemmed5 tablespoons cashew nuts6 fresh coriander branches1 1/2 tablespoons grilled sesame seedsMarinade3 oz. veal or chicken stock1 tablespoon fresh grated ginger2 teaspoon confectioners/powdered sugar1 tablespoon lime juice1 tablespoon rice vinegar4 teaspoons Hoisin sauce2 teaspoons cornstarch
Portobello Mushroom Caps12 Portobello mushrooms4 tablespoons canola oil3 tablespoons Worcestershire black pepper blendBurgers1 pound ground veal10 ounces mushrooms, chopped fine3 ounces bread crumbs3 ounces milk1 tablespoon garlic powder1 teaspoon onion powder1 tablespoon salt1 teaspoon back pepper3 tablespoons parsley, chopped6 slices Swiss cheese
2 tablespoons canola oil1 pound ground veal5 ounces green cabbage, shredded3 ounces red onion, julienne2 ounces red pepper, julienne4 ounces green apple, ¼” dice1 ounce cilantro, choppedSalt to tasteGround black pepper to tasteSauce1 tablespoon canola oil2 tablespoons garlic, minced1 tablespoon ginger, minced2 tablespoons scallion, minced2 tablespoons hot bean paste2 ounces sugar6 ounces low sodium soy sauce8 ounces chicken stockCornstarch slurry, as needed2 tablespoons seasoned rice vinegar2 tablespoons sesame oil20 egg roll skins, small
Avocado Salsa1/2 avocado cut into cubes1 Italian tomato cut into cubes2 tablespoons fresh coriander, choppedJuice and zest of 1 lime, divided into 2Hot pepper sauce, to tasteVeal1 tablespoon vegetable oil1/2 pound veal strips1/2 small red onion, finely chopped1 garlic clove, crushed1/2 each: red and yellow pepper, cut into strips1 tablespoon Cajun seasoning1/2 cup fresh or canned pineapple, drained, cut into cubes2 tablespoons chili sauce4 large, whole-wheat tortillas, warmed1/4 cup each: light sour cream and mild cheddar cheese, grated2 cups fresh baby spinach
1 veal tenderloin 1 1/4 poundsSalt and pepper to tasteGreen Lentils1 cup green lentils1 tablespoon canola oil1 cup finely chopped onions1 teaspoon minced garlic2 cups water1 cup veal stockSalt and pepper to tasteCranberry Sauce2 cups frozen cranberries1 cup veal stock1/4 cup maple syrup1 teaspoon cornstarchSalt and pepper to taste