Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes prep; simmer 2 hours
- Serves: 6
- Complexity: medium
Here is a recipe for lamb shoulder chops or lamb shanks courtesy of Not Your Ordinary Farm in Guilford, VT.
- 6 cloves of garlic
- 1 1/2 tsp. rosemary, cumin, or parsley
- 2 lbs. lamb shanks or shoulder chops
The night before, prepare the wet rub by crushing the garlic and mixing it with one of the spices (rosemary if thinking Italian, cumin if thinking Moroccan, parsley and a touch of lemon if thinking Greek). Rub into lamb, then put meat into refrigerator, covered.
Two hours before dinner:
Cover bottom of skillet with just enough olive oil or butter to prevent sticking. Gently brown lamb pieces over medium heat for about 15 minutes.
Put lamb shanks or shoulder chops into a heavy, covered ovenproof pan or crockpot, add enough liquid (water, stock, or white or red wine) to fill pan about 1/2 inch deep, and put in oven at 325 degrees, or in a crockpot at high temperature, or on the back burner of your stove.
Simmer for a couple of hours, checking on the pot occasionally to be certain that the liquid has not evaporated.
Prepare risotto, white beans, or polenta to go with this dish. And parsnips are great with lamb.