This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with beef and lamb broth and a splash of red wine. We've added sauteed mushrooms (Portobello, Cremini and Oyster), and our delicious braised lamb shank meat. To top it off, we've included some Roasted Celebration Squash and grated Pecorino Romano cheese mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
A hearty rich classic French stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, mushrooms, carrots, onions and fresh herbs. This dinner for one, comes with your choice of Roasted Garlic Smashed Potatoes, Portobello Smashed Potatoes or Tagliatelle Pasta.
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our local Ontario lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
Heat the lamb shank and sauce pouch following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
Pour the juices and contents of the sauce pouch into a small saucepan and reduce until thickened.
Plate the lamb shank and pour the reduced juices over top (and your potatoes!)
