It’s about this time of year that we begin craving stuffing, pumpkin pie and all the temptations and trimmings of the holiday table. Admit it, you’ve been caught nuzzling a box of Stove Top in the middle of aisle 6, and you nearly bought—gasp!—canned cranberries during your last trip to the grocery store. But before you are tempted by the fruit of another, here are seven recipes—four from Boulder County chefs and three from local food bloggers—that will fill your family festivities with homemade deliciousness, big bellies and little in the way of leftovers. Bon appétit.

Braised Lamb Shank by Dakota Soifer, Café Aion

Latkes with Beet Relish by Robin Bar-On, Pickled Lemon

Chocolate Pumpkin Cake by Juanita Edwards, The Rib House

Chocolate Pecan Pie by Paul Roberts, Two Dog Diner

plus Food Blogger’s Recipes for brussels sprouts, cranberry salsa and butternut squash with applesauce and sausage

The post Joy of Cooking appeared first on Yellow Scene Magazine.

According to Dakota Soifer, chef at Café Aion in Boulder, “Recipes that take a few days, while certainly requiring more planning, seem more special, are great for holidays and special events, and always are worth the wait!” This lamb shank recipe will take you right through the entire holiday season, an impressive alternative to turkey, brisket or ham.

Ingredients

• 1 lamb shank (2 lbs)

• 1/2 tsp cumin, ground

• 1/2 tsp coriander, ground

salt and pepper to taste

• 2 T olive oil

• 6 shallots, kept whole and peeled

• 3 carrots, roll-cut

• 8 cloves of garlic

• 1 sprig of rosemary

• 6 cardamom pods

• 1/2 tsp cumin, ground

• 1/2 tsp coriander, ground

• 1 cinnamon stick

• 2 chili de arbol or similar dried

spicy pepper

• 1 T tomato paste

• 1/2 C red wine

• 1 qt chicken stock

Instructions

For best results this is a three-day process.

Day 1: Season the lamb shank with salt, pepper and the ground spices. Cover and refrigerate.

Day 2 (big day): Pre-heat oven to 325 degrees F. Select a braising pot that is just big enough to hold the shank and has a lid. Over a medium-high heat bring the oil in the pot to its smoking point, almost. Sear the shank to a dark golden (about 4-5 minutes) on each side. Remove it from the pan and add the vegetables. After 2 minutes, toss in the other spices, rosemary and garlic allowing them to toast and become aromatic from the hot oil. After an additional 5 minutes, stir in the tomato paste coating everything and allowing it to lightly caramelize. Dump in the wine, stir vigorously then add the stock. Return the lamb shank to the pot and bring the whole mixture to simmer. Put the lid on the pot and place it in the oven. After 2 hours, check the shank. The meat should be tender, almost falling off the bone. Let the pot cool to room temp and refrigerate over night. Allowing the shank to cool and rest in the braising liquid lets the moisture and flavors re-enter the lamb.

Day 3: When you’re almost ready to eat, warm the lamb and liquid over medium heat, basting occasionally for 15 minutes. We like to serve the lamb with soft polenta and sauteed chard. But serve it alongside anything: quinoa, potatoes or couscous. Enjoy!

The post Braised Lamb Shank appeared first on Yellow Scene Magazine.