Recipes

Lamb Riblets in Mustard Rosemary Garlic Paste by Shannon Hayes.
Coutesy of The Grassfed Gourmet Cookbook by Shannon Hayes. 1lb lamb riblets Mustard Rosemary Garlic Paste (See below) Heat ovem to 350 degrees. Rub both sides of the riblets with the paste. Set them in a shallow roasting pan lined with foil...
Read more...
Stewed Lamb Shanks by Shannon Hayes
Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes Sprinkle the lamb shanks with salt and pepper, set aside. Heat the olive oil or lard in a heavy, non reactive pot with a tight-fitting lid. Add the lamb shanks and saute until browned on all sides, about 5-7 minutes.
Read more...
Picadillo Con Alcaparras from Clarita's Cocina
Use a large skillet with cover. Heat Olive Oil and brown beef until red of the meat disappears. Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers. Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat...
Read more...
30 Minute Beef Stroganoff
Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff...
Read more...