June 28, 2016

Cooking Journal & Lamb Ossobuco

One of my favorite meals made in my kitchen so far ~ 
Lamb ossobuco, Roasted red peppers with garlic, Lemon red potatoes & Crusty bread. 
Washed down with white wine, beer or cider. Never too fancy around here...

The first meal shared with friends written in my cooking journal. 

Cooking journals to be filled this year & the next & the next with travels and cooking with families along the way; learning their way of life and lands, jotting down recipes and meals shared and the pieces and parts of stories and history told over a fire. Finding the hole in the wall cafes with spot on food that can never be replicated, just enjoyed. And learning to cook from the grandmothers who rule the family kitchens. For meals made at my home for friends & family and friends that have become family, farm reunion dinners with the friends and the summer that will never be so magical again. Thing is, we knew how good we had it. A place to keep recipes handed down from my Grandmas and Mom, to recipes torn out of magazines and recipes written on scraps of paper....
A handwritten symbol connecting all of the people, places, and things I love; training and enriching eyes with new landscapes, and yet, never forgetting there's no place like home.
This journal is for all of my favorite cooks and whom I learned everything - my Grandmas, my Mom, and my Sisters. And for You - food is love and every feeling in between, and the only way I really know.

So! Let's eat!

Recipe for lamb ossobuco below ~
I never measure anything and don't follow chopping recommendations. If I have 2 cloves of garlic instead of 3, I use the two that I have, and cut the vegetables into sections that come naturally, and add more or less depending on mood, company, etc...all recipes will be written with my adjustments.

Lamb Ossobuco 
3 T. olive oil
4 lbs. lamb shank, cut into 2 inch sections
Kosher salt 
1/3 c flour
3 cloves of garlic, smashed
4 stalks of celery, chopped
3 large carrotS, chopped
1 onion, chopped
1/2 c tomato paste
1 c  dry white wine
3 cups chicken broth
fresh thyme, bay leaf, rosemary
lemon zest

Heat the oil in a sauce pan over medium-high heat. Dry the lamb very well and sprinkle with kosher salt. Dredge each piece in the flour and add to the pan, searing on all sides until deep golden brown, 8-10 minutes. Remove the lamb and place on a plate for later. Add the garlic, celery, carrots, and onions to the pan and season with salt. Cook until vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook until caramelized. Simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with lid. Reduce the heat to low and cook until the lamb is tender, about 2 hours. Sprinkle with lemon zest and add extra herbs before serving. 


"What in your life is calling you,
when all the noise is silenced,
the meetings adjourned,
the lists laid aside,
and the wild iris blooms by itself
in the dark forest,
what still pulls on your soul?"


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