Good afternoon and happy leap year everyone! I hope you enjoy an unexpectedly pleasant leap day tomorrow. Since it only comes around every 4 years, there are not too many food traditions associated with leap day, but I would suggest going out on a limb and trying something you have never had before, something that you have always been hesitant to try—go ahead and take a leap! Honestly, that is how I have come across some of my favorite recipes, foods, and learning experiences…taking a risk and seeing what works. 

Recently I have kind of been in a routine making the usual dinners every night (many of which I have shared with you), so for tomorrow I think I will try something I have never tried before: lamb shanks with a chevre beet salad (okay, that’s not entirely true, I have made the salad before) Anyway, here is the recipe: 

• 6 tbsp extra virgin olive oil
• 6 lamb shanks (or just try half a leg)
• 3 celery shoots, diced
• 2 carrots, diced
• 1 large white onion, diced
• 5 sprigs fresh thyme
• 1 bulb of garlic, cut in half crosswise
• 3 cups red wine
• 2 cups beef stock
• Preheat oven to 325 degrees; put a dutch oven over high heat and add 3 tablespoons of oil.  Season the shanks with the slat and pepper and add to pan.  Sear until the shanks are browned than remove from heat for a few minutes.  Add 3 more tablespoons of oil in the pot and then add the celery, carrot, and onion, thyme and garlic and cook until the vegetables are soft (appx. 10 minutes).  Next add the wine and stocks, raise heat to high and bring to a boil.  Put the lamb shanks back in the pot, seal with a lid and place in the oven for 3-4 hours. 
  -Recipe from Zach Golden

For great lamb shanks (and other great local meats) please contact wrenthicket@gmail.com and check out our meat coolers for some truly excellent locally raised meats. The shanks are available from Round Mountain Farm right now on Saturday mornings on South School Avenue. 

I wish you all the best of luck for your leap day and I will let you know how the meal turns out. Thanks and have a great week!