Jan Lindquist, NTP

Melt-in Your-Mouth Lamb Shanks.
Ingredients
4 lamb shanks
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1 cup canned tomatoes
2 cups chicken stock
1 tablespoon fish sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste
Method.
Preheat oven to 325°F
Season lamb shanks with salt and pepper.
Heat olive oil in a Dutch oven and sear lamb on all sides until browned. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, & celery until softened.
Add tomatoes, stock, fish sauce & herbs. Stir well.
Return lamb shanks to the pot, nestle into vegetables.
Cover and transfer to oven. Cook for 2.5–3 hours until tender.
Remove herbs, adjust seasoning, and serve hot with sauce.
I serve these with zoodles or cauliflower-rice.
Notes.
It’s even better the next day!

This was my take on a salad I saw at a favorite spot on our costal trailer getaway.
I hope you’ll try it!
Roasted Beets & Carrot Salad.
Ingredients.
4 beets roasted, peeled & sliced
4 large carrots, peeled, sliced on diagonal & roasted
Arugula & baby Spinach
Red Onion, thinly sliced
Feta Cheese
Pumpkin Seeds
Honey Lime Dressing.
Juice of 1-2 Limes
2 tbsp. Apple Cider Vinegar
1/2 tsp. Cumin
1/2 tsp. Garlic Powder
1 tsp. Dijon Mustard
1- 2 tsp. Honey[to taste]
1/4 c. Olive Oil
Salt & Pepper
Place all dressing ingredients in a jar, shake.
Method.
Arrange arugula & spinach in a low bowl.
Scatter beets & carrots over greens.
Add onions, feta cheese, pumpkin seeds
Toss with dressing, add salt & pepper to taste.
Notes.
I used some quick pickled onions and this was delicious 😋