• 4 tablespoons olive oil
• 1 pound onions, sliced
• 5 large shallots, sliced (about 1 cup)
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried

• 6 3/4- to 1-pound lamb shanks
• all purpose flour
• 2 1/2 cups dry red wine
• 2 1/2 cups canned beef broth
• 1 1/2 tablespoons tomato paste
• 2 bay leaves

Directions

1. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
2. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
3. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture.
4. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
5. Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
6. Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

ENJOY!

• 1 cup plain yogurt
• 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
• 1 teaspoon fresh lemon juice
• 1 garlic clove, halved lengthwise
• 1 1/2 lb Kinikin Heights 100% Grass-Fed Ground Lamb
• 1/3 cup minced fresh parsley
• 1/4 cup minced onion
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 oz mesclun (3 cups)

Directions

1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
2. While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
3. Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
4. Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
5. Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
6. Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.

ENJOY!

SERVES 6-8

• 1 lb of Kinikin Heights 100% Grass-Fed Lamb
• 1/4 tsp each: rosemary, thyme
• 2 carrots, diced
• 1 large onion, diced
• 3 cloves garlic, diced
• 3-4 large baking potatoes or 5-7 smaller red potatoes
• 3/4 c peas
• 3/4 c corn
• 1/4 c Butter
• 2/3 c milk
• 1 c grated Gruyere cheese

Directions

1. Preheat oven to 400 degrees
2. Dice potatoes into 1 in cubes (you can peel them if you prefer them that way) and begin boiling them in water.
3. Brown lamb in a large pan and add the rosemary, thyme and salt. Season with salt and pepper to taste. Remove from heat and set aside.
4. Saute the onion, garlic, and carrots until tender 5-7 min. Add the peas, corn, and lamb and turn the heat down to low.
5. Check the potatoes. They should take 10-15 min. Once done drain water and  add butter and milk and mash. Add salt and pepper to taste. You can always add more butter or milk to get the right consistency or creaminess.
6. In a casserole dish put the meat and vegetable mixture on the bottom of the pan. Spread a layer of mashed potatoes over the top to fill the dish. You may have leftover mashers, but all the better!
7. Top with Gruyere cheese and place in oven until cheese is golden brown
8. Remove from oven and let sit 10 min before serving.

ENJOY!