This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts – “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, “they’ll eat anything!”

This dish is wonderful served over fresh tagliatelle, polenta or mashed potatoes.  A leafy green salad with a warm loaf of bread would be grand, as well.

You can find a wide variety of dried mixed mushrooms such as shiitake, porcini and chanterelle in Bulk Foods.  Grate fresh Parmigiano-Reggiano cheese from a block for the finishing touch!

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Balsamic Braised Lamb Shanks


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  • 1 ounce dried mixed mushrooms
  • 1 cup hot water
  • 1/3 - 1/2 cup all-purpose flour
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2-4 lamb shanks
  • Olive oil
  • 1 medium yellow onion, diced
  • 1 cup Pinot Grigio
  • 1/2 cup balsamic vinegar
  • 1 head garlic, peeled whole cloves
  • 1 (14.5 ounces) can diced tomatoes
  • 1 1/2 tablespoons dried Italian seasoning
  • 1/3 cup chopped Italian parsley, plus more to garnish
  • Freshly grated Parmigiano-Reggiano cheese


Preheat oven to 300°F. Heat water and pour over mushrooms. Cover for 20 minutes. Mix together flour, salt and pepper in a shallow dish. Completely dredge shanks in flour, shaking off excess. Heat a large Dutch oven over high heat and add enough oil to coat bottom of pan. Brown shanks, in batches if necessary, on all sides. Remove to a plate and set aside. Lower heat to medium and add onions. Cook 3-5 minutes or until tender but not brown. Add wine and reduce by half. Add vinegar and again reduce by half. Drain mushrooms in a strainer lined with a coffee filter. Reserve 1 cup of liquid and add to pan. Reduce again by half. Add mushrooms, garlic, tomatoes, seasoning, parsley and lamb. Bring to a boil and cover. Bake for about 2 hours or until lamb is falling apart. Serve over pasta or polenta. Garnish with parsley and Parmigiano-Reggiano.

Recipe from Central Market Poulsbo - Culinary Resource Center
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