The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
D'Artagnan's Australian lamb is the product of a clean and natural free-range environment where young lambs feed on clover and rye grasses. This humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. No antibiotics or hormones are ever allowed. The idyllic growing conditions and the low-stress environment ensure a clean, mild tasting meat that is never gamey. This lamb is tender, juicy and flavorful, and also low in fat and cholesterol.
Like most cuts of meat with the bone left in, the hind shank is ideal for marinating and then braising or slow roasting. Lamb hind shanks are quite meaty and larger than fore shanks. They can be cooked in a tagine with Moroccan aromatics, or simply in a slow cooker for savory and fork-tender results.
"Executive chef, Stephan Hoddinott of Townsend’s in Hyde Park, MA, takes pub grub to new culinary heights with his version of this classic braise."
"We think that there are few things more delicious than wine-braised lamb shanks. Try this recipe and you will agree."
"Braised lamb and fresh ricotta make a decadent filling for these homemade crepes."
"Orzo tossed with fresh, chopped mint is the ideal complement to these luscious, red-wine-braised lamb shanks."
"This tomato-less version of osso bucco is lighter and more delicate, perfumed with lemon peel."