Chilly Winter's Eve Lamb Shank Supper

YIELD: 4 servings

4	American Lamb foreshanks
Salt and coarse pepper to taste
1 Tbsp.	olive oil
4 cloves	garlic, finely chopped
3	carrots, peeled, sliced on the diagonal ¼-inch thick
1	large onion, chopped
1	fennel, quartered lengthwise, sliced ¼-inch thick (do not use solid center)
2 bottles	light to medium beer* (12 oz. ea.)
1 can	chopped petite tomatoes and juice (15 oz.)
1 cup	fat-free chicken broth
10 sprigs	fresh thyme
3	bay leaves

Preheat oven to 375°F.

Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes. Remove from skillet and place in a baking pan. Pour out liquid from pan.

In same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks. Braise in oven for 2½ hours. Baste shanks with sauce and turn them over every 45 minutes.

Serve lamb in large, low-sided soup bowls with broth and vegetables.

*24 ounces of fat-free chicken broth may be substituted.

Recipe and image from the American Lamb Board

In an Irish Pantry

Fresh fruits, vegetables and herbs, grass-fed beef, pork, lamb, and assorted seafood are all staples of great Irish food that are already in your pantry or cooler! For added authenticity, offer some specialty cheeses imported from Ireland.

DUBLINER is a mature cheese with a rounded flavor and natural hint of sweetness. It has the elements of a mature cheddar with the bite of aged Parmesan. Use in sandwiches, macaroni and cheese or grated into savory scones.

IVERNIA is a hard-grating, full-flavored Italian type cheese aged three years to develop its distinctive piquant character. Ivernia can be chunked or sliced for a cheese plate or grated into dough, noodles or burger mixes.

KERRYGOLD RESERVE CHEDDAR has a strong, intense and sharp flavor. It is aged two years to concentrate the flavors, but maintains a rich and creamy quality. (All Kerrygold cheeses are made with milk from grass-fed cows, which produce cheeses with natural golden color. Produced by a cooperative of small dairy farmers, these cheeses are hormone-, antibiotic-, and additive-free.)

CROGHAN: A semi-soft goat's milk cheese made in County Wexford. It has a washed pink rind and a velvety interior. Somewhat like Gouda it has a light clean buttery taste. Production is limited and it is mainly available from spring through Christmas. Use on a cheese board.

GUBBEEN: a semi-soft cow's milk cheese made in County Cork, it has a soft washed rind with a creamy-colored interior with a slightly tangy flavor, good for cheese and fruit presentations.