Lamb Shanks

Every first Friday of the month, except for July when our Basque club has it’s picnic, we have a dinner open to the public.  We always serve lamb chops and I alternate chicken, pork, albondigas (meatballs) and fish for the other meat.  We also have lamb shanks, lamb ribs or lamb stew along with homemade soup, Basque rice, a vegetable, salad, homemade bread and desserts.  I never know how many people will show up, it could be 80 or 160 so I always try to prepare enough food and I always keep my fingers crossed. So far we have never run out…came close a few times but we have never run out.  There have been some mad dashes to the grocery store for more lettuce for the salad.

I made up this recipe from a couple of ones that I had tried and this recipe has become a regular on the menu.  I also use it for lamb ribs.  Lamb ribs can be fatty, but this combination goes really well with them. Don’t be alarmed of the large amount of lamb shanks pictured in the pan.  This was for the first Friday dinner and I made two large pans of shanks.

20130923-222320.jpglamb shanks

20130923-222341.jpgAdd minced garlic and chopped onion

20130923-222406.jpgAdd sliced carrots, can of crushed tomatoes, 1/2 can of beer, cup of red wine, salt and pepper to taste.

20130923-222419.jpgCook at 350 degrees for about 4  hours.  This is an approximate. It may be more or less depending on your stove.

You just want to slow roast them.


Lamb Shanks

4 to 6 lamb shanks

4 cloves garlic, minced

1 onion chopped

3 carrots peeled and sliced

1-28 oz can of crushed tomatoes

1/2 can of beer

1 cup red wine

salt and pepper to taste

Put a little oil in the bottom of a roasting pan or a large dutch oven.  Add shanks, garlic, onion, carrots, tomatoes, beer, wine, salt and pepper.  Cover and bake at 350 degrees approximately 4  hours.  This may be more or less.


Basque Chicken with sauce

I have been running around like a chicken with my head cut off getting ready for the Gooding Basque clubs annual picnic this weekend.   There is so much shopping and organizing to do.  Good thing I love to do both of those things!  In fact, I will admit that I am a little OCD when it comes to organizing! I have had this post ready for a while and just got around to finishing it.

This is my go to chicken recipe for our Basque club.  I make it often for catered lunches and our first Friday dinners.  At a recent luncheon a young man was practically licking the plate, he had used bread to get every last drop of sauce! As a cook you know you people enjoy your food when the plates coming back to the kitchen have no food left to scrape off other than bones.  This is one of those recipes.


Brush oil in casserole dish and place chicken in casserole.  Sprinkle granulated garlic and kosher salt over the chicken thighs. Bake at 350 degrees for approximately 30 minutes or until almost cooked


Place sweet peppers, onions and garlic in saucepan.  Cook and stir for 3 to 4 minutes or until vegetables are nearly tender.

Add paprika and red pepper flakes. Cook and stir for 1 minute more.


Stir in tomatoes, broth, parsley and olives.  Bring to a boil.  Spoon mixture over chicken.  Put casserole, covered, into a 350 degree oven for about 30 minutes.20130717-001412.jpgEnjoy!

Basque Chicken with sauce

1 package Chicken thighs with skin

olive oil

granulated garlic

kosher salt

1 green and 1 red bell pepper cut into bite size pieces

1 onion, sliced

4 cloves garlic, minced

1 tsp paprika

1/8 tsp red pepper flakes

1-14.5 oz. can diced tomatoes, add more if needed

1/2 cup chicken broth

1 small can pitted sliced olives

snipped fresh parsley about a handful

Brush oil in casserole dish and place chicken in casserole.  Sprinkle granulated garlic and kosher salt over chicken thighs.  Bake at 350 degrees for approximately 30 minutes or until almost cooked.

Place sweet peppers, onion and garlic in saucepan.  Cook and stir for 3 to 4 minutes or until vegetables are nearly tender.  Add paprika and red pepper flakes.  Cook and stir for 1 minute.

Stir in tomatoes, broth, parsley and olives.  Bring to boiling.  Spoon mixture over chicken.  Put chicken, covered into a 350 degree oven for about 30 minutes.

Comfort Food

I found this recipe years ago in  Sunset magazine.  The original name of the stew is Son-of-a-son-of-a-bitch stew.  I believe it was from a dude ranch in the west.  I have adjusted it a little bit…it had cabbage and something else I can’t remember in it before.  Years ago when my son was doing lineman work in Wyoming and the crew was gone for 8 days at a time I would make this and freeze it for my son and some of the crew to heat up in a microwave at their hotel.  It is definitely comfort food.  This with a nice slice of artisan bread is a great meal.  Your kitchen will smell wonderful when you make it!  I have shared this recipe with friends over the years and a young friend said I should put this on the blog…thanks Ali!

Son of a Gun Stew

3 pounds boneless beef stew meat with the fat trimmed (I bought a chuck steak and made my own stew meat)

2 large onions, chopped

2 cloves garlic, pressed or finely minced

1 Tbsp. Worcestershire Sauce

1/3 cup dry red wine

1/3 cup all purpose flour

2 Tbsp. granulated sugar

1 tsp. dried thyme leaves

1/4 tsp. black pepper

1 quart beef broth

1 can beer (I use  Bud Light, but use whatever you want. The more full bodied the beer the stronger the taste.)

4 large carrots, sliced

1 cup celery coarsely chopped

2 dried bay leaves

2 large Russet potatoes, peeled and cut in cubes


In a 6-8 quart pan or Dutch oven, combine beef, onions, garlic and Worcestershire. Cover and cook over medium high heat for 30 minutes.  Uncover and stir often until liquid evaporates and its residue turns dark brown.  Add wine and stir to release browned bits.


Smoothly mix flour, sugar, thyme and pepper.


Mix in 1 cup of beef broth until smooth.  Add to beef along with remaining broth.


Add beer, carrots, potatoes, celery and bay leaves. Adjust heat to maintain a simmer.  Cover and simmer until meat is very tender when pierced and carrots and potatoes are done, about 1 1/2 to 2 hours. Season to taste with salt.


Serves 4-6 people