Braised Lamb Shanks with Lots of Herbs

by Anne Maxfield on February 5, 2018

Accidental Locavore Lamb Shank With HerbsThis is one of those recipes that you struggle with seasonality-wise. While it’s most likely a winter recipe—braising lamb shanks until tender, the handfuls of herbs get a little costly when you can’t run out and grab them from your garden.

However, I had a few beautiful shanks from some local lamb that were crying out to be used, so I splurged and bought all (well, almost all) the herbs for this. This needs time, but it’s an easy recipe. From the NY Times Cooking this feeds 6-8.

Braised Lamb Shanks with Lots of Herbs

  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon pepper
  • 5 pounds lamb shanks (5 to 6 shanks)
  • Olive oil
  • 1 large onion (white or red), peeled, halved and thinly sliced
  • 8 garlic cloves, roughly chopped
  • 2 teaspoons coriander seeds, coarsely cracked
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground allspice
  • 1 ½ cups dry white wine
  • 2 bunches scallions, finely chopped
  • 2 cups chopped spicy greens such as mustard greens or arugula
  • 1 ½ cups chopped cilantro
  • 1 cup chopped parsley
  • 1 cup chopped mint or dill or a combination
  • ½ cup chopped tarragon
  • ½ cup chopped chives
  • About 1 cup chicken or lamb stock, or water
  • 3 tablespoons unsalted butter
  • Fresh lemon juice, as needed (optional)

Accidental Locavore Herbs for Lamb ShankIn a large bowl (or Ziploc bag) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.

Heat oven to 325°. In a large skillet or Dutch oven, over medium heat, heat a splash of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a plate.

When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings (adding a more oil if pan looks dry) until limp and lightly browned at the edges, about 5 minutes.

Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Add lamb back to pan and coat with the mixture.

In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.

When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.

On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Bring drippings to a simmer, scraping up the browned bits on bottom of pan.

Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve and enjoy!


Accidental Locavore Lamb Shanks in PotMy verdict: This might be my new favorite way to do lamb shanks! The shanks were so tender and the combination of cooked down and fresh herbs was delicious.

I halved the recipe because I only had a couple of shanks. Didn’t buy parsley or chives, and just added more arugula and chopped some of the green parts of the scallions finer. Would probably not bother with the tarragon either if I wasn’t doing the whole recipe.

This could easily be done in a slow cooker or Insta-Pot (and that might be my summer choice when the herbs are all in the garden), but it was pretty easy in a Dutch oven. The only issue I had was that it kept drying out, so I added more wine and when that bottle was empty, went to water.

I served it over orzo, but couscous, polenta or rice would work well.

Since it was such a success, I did it a couple of weeks later with a leg of lamb. Everyone loved it and Frank said it was the best leg of lamb he’d ever had!




Zucchini Salad With Mint and Feta

by Anne Maxfield on September 25, 2017

Accidental Locavore Zucchini and SquashZucchini never ends.

While you’ve got plenty of zucchini and while we’re still got warm weather, this salad is light and refreshing, quick to make, and you probably have most of the ingredients on hand. Serves 4-6 from NY Times Cooking.

Accidental Locavore Zucchini Salad With Pine NutsZucchini Salad With Mint and Feta

  • 1 ½pounds small zucchini or summer squash
  • Salt and pepper
  • 1tablespoon grated lemon zest
  • 3tablespoons lemon juice
  • 1cup plain whole-milk yogurt
  • 1tablespoon thinly sliced chives
  • 2tablespoons roughly chopped mint
  • 2tablespoons roughly chopped sorrel
  • 4ounces feta cheese, crumbled, for garnish
  • 3tablespoons pine nuts, lightly toasted, for garnish

Slice the ends of the zucchini. Julienne with a large knife, spiralizer, mandoline, or julienne tool.

Transfer to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.

Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts. Serve and enjoy!

Accidental Locavore Zucchini Feta SaladMy verdict: Even if you think you’ve had enough zucchini, this will change your mind! It’s a simple summer salad that comes together quickly and is a delicious change from the other thousand ways you’ve made zucchini this summer.

Don’t panic if you don’t have sorrel, it’s a lovely lemony flavored herb to have in your garden, but you could substitute some more mint, a little oregano or thyme and be perfectly happy.

Do panic if you don’t have small zucchini or summer squash or you’ll have a very watery salad. A mix of yellow and green squash will give it some nice color. You could even toss in some julienned cucumber for a differernt sort of crunch.

My guest for dinner the night I made this, quickly finished it off and they’re not the most adventurous eaters.

So, give it a try and it may actually make you wish for more zucchini. What do you think?






Cambodian Pineapple Salad

by Anne Maxfield on April 13, 2017

Accidental Locavore Pineapple Salad IngredientsWho knew I’d fall in love with a pineapple salad?

Last week I conned my bestie into taking a Cambodian cooking class with me at Brooklyn Kitchen.

The Accidental Locavore did it mostly because I had no clue what Cambodian cooking was all about.

Had never eaten it.

Or cooked it.

It’s like its neighbors Vietnam, Thai, Laos, and uses the five tastes that are essential to that part of the world – sweet, bitter, sour, salty and umami.

One of our favorite dishes was this pineapple salad. It makes a big bowl of salad, depending on the size of your pineapple.

Cambodian Pineapple Salad


  • 1 medium pineapple, peeled, cored and cut into 1” chunks
  • 1 carrot, julienned
  • 1 cucumber, peeled and julienned
  • ¼ cup mint leaves, sliced thin
  • ½ bunch of cilantro, roughly chopped (include stems)
  • ¼ cup roasted peanuts, roughly chopped
  • 2 scallions, sliced thin


  • 2 tablespoons fish sauce
  • Zest and juice of 1 lime and 1 lemon
  • 1 ½ tablespoons sugar
  • 1 clove garlic, finely chopped
  • 1 Thai or serrano chile, thinly sliced
  • 1/2” piece of ginger, peeled and grated
  • ¼ cup grapeseed oil
  • 1 teaspoon sambal sauce (or Sriracha)

Place all the salad ingredients in a large bowl.

To make the dressing, put all the ingredients in a small container with a (tight) lid. Shake to combine. Taste and adjust the lemon, fish sauce and chile to taste.

Pour over the salad, toss, serve and enjoy!

My verdict:

I guess it’s time to change (or open my mind) about sweet ingredients with savory ones. This pineapple salad is a perfect example. It’s not something I would normally make, but it was my favorite dish of the class! The dressing would be good on all kinds of things, like chicken, fish or shrimp.

As a matter of fact, everyone at my table thought the whole thing would make a wonderful ceviche!

You can add or remove almost any ingredient. I’d add basil, especially Thai Holy Basil if I came across some. The salad we had in class had red and green peppers, I’m not a huge fan, so left them out of my version. Mango could easily replace the pineapple–you get the idea. Have fun!

I made it and brought it to a Slow Food Hudson Valley meeting and everyone loved it, guess this is a keeper.



Ottolenghi’s Salad With Tomatoes

by Anne Maxfield on September 5, 2016

Accidental Locavore Ottlenghi Tomatoes in SaladIt’s Labor Day and I’m not laboring.

Take advantage of some great tomatoes and try this summery salad from an earlier post.

Sometimes, looking at the availability of good ingredients, you wonder about the timing of cookbooks. The Accidental Locavore tried to get a reviewer’s copy of the upcoming Plenty More (due out in October) and was turned down.

Luckily, Bon Appetit ran a few recipes from the book and this tomato salad caught my eye. I roasted the lemons ahead of time (on a cool evening), so they were ready to go and this came together quickly:

  • 1 lemon, halved lengthwise, thinly sliced, seeds removed
  • 1 tablespoon thinly sliced fresh sage leaves
  • ½ teaspoon sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon ground allspice
  • Kosher salt and freshly ground black pepper
  • 1½ pound mixed cherry tomatoes, or small heirlooms quartered
  • ½ small red onion, thinly sliced
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
  • ¼ cup fresh mint leaves, torn if large

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

Accidental Locavore Sliced Lemons for TomatoesToss lemon slices with sage, sugar, and 1 tablespoon of the olive oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are dry and starting to brown about 15–20 minutes. Let cool.

Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, and mint. Toss gently; season with salt and pepper, serve and enjoy!

My verdict: A great change from tomatoes and mozzarella, it’s light and refreshing, with a nice tang from the lemons and pomegranate molasses and it might be the easiest salad dressing on the planet! My pomegranate molasses will be getting a lot more use from now on – it was great with the tomatoes and mint. I also really liked the roasted lemon slices and saved some to toss in with my usual lunch salad. Next time, I’ll roast a couple of lemons at the same time and keep them in a Ziploc bag in the fridge for future use – they’d be good with a chicken too. Mint would also go well if you didn’t have any sage. My husband thought the lemon slices would be better cut in half, but I liked them as is.

And I’d still love to see a reviewer’s copy of the book…