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It’s almost Rosh Chodesh Iyar, and that means we have another great episode for you! Follow along with Chef Austin for a perfectly balanced restaurant-worthy dish.
Get the recipe:
Herb Crusted Lamb Shanks
4 to 8 lamb shanks (2 per serving)
2 cups beef broth
2 tablespoons Tuscanini Olive Oil
1 and 1/2 cups fresh parsley, checked and chopped
3/4 cup mint, checked and chopped
8 to 16 garlic cloves (4 per serving)
zest of 2 lemons
1 cup toasted bread crumbs
2 tablespoons whole grain Dijon
Herzog Quartet
1 cup English peas
8 to 16 shallot, roasted (4 per serving)
10 to 40 parsnips, peeled and chopped (5 per serving)
1 stick margarine
1/4 cup Gefen Oat Milk
salt, to taste
pepper, to taste
Get the full recipe for Herb Crusted Lamb Shanks or click here for a printable pdf.
For more with Chef Austin, watch Rosh Chodesh Club!
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