|Sheep and baby lambs roam at Fox Trot Farm|
|Freshly laid eggs! These are NOT dyed; it's their natural color.|
Farmer Bob Burgess and his wife Debbie, a warm and welcoming couple, own and operate the farm. It's open only on Sundays between 1-5 PM, weather permitting.
Bob takes visitors on a tour in the hay wagon pulled by his
tractor, while Debbie runs the store, among many other things.
|Farmer Bob getting ready to take a group on a tour in the hay wagon.|
Doug and I chose to walk the grounds in order to hang out with the farm animals; it was pretty neat!
We’d hoped to be bringing home a variety of lamb cuts that day but discovered their lamb production isn’t until September. You can bet-your-boots we’ll be heading back then.
|Rack of Lamb for sale at the Farm, when available|
As soon as lamb products are available, we'll return to Fox Trot Farm, to purchase the shanks and other cuts. We'll have a lamb-fest – and report back to you!
Here’s Debbie and Bob’s special Lamb Shank recipe …
Fox Trot Farm Braised Lamb Shanks
Makes 2 hearty servings
1 package Fox Trot Farm Lamb Shanks (2 shanks, about 1 ½ lbs.)
Flour, salt, and pepper
2 tablespoons bacon drippings or olive or canola oil
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
1 heaping teaspoon minced garlic
½ teaspoon dried thyme
2 tablespoons tomato paste
1 cup white wine, such as Sauvignon Blanc, or chicken broth
3 cups chicken broth
1 bay leaf
Salt and pepper to taste
-Defrost, rinse and dry lamb shanks.
-Liberally dust with flour, salt, and pepper.
-Heat oil in Dutch oven till shimmering. Do not burn.
-Brown shanks on all sides in hot oil, turning as the meat becomes deep brown. (Important for richer flavor to not skip this step.)
-Remove browned shanks to plate.
-Add chopped vegetables to the pan drippings and sauté till they start to soften.
-Add garlic, thyme, and tomato paste and stir till combined with vegetables.
-Pour 1 cup wine (or chicken broth), and remaining broth into the vegetable mixture. Bring to a boil, then reduce to a simmer.
-Add bay leaf and season to taste with salt and pepper. (I go light on the pepper and let folks add more to their plate when served.)
-Return shanks to the Dutch oven and nestle them down into the vegetables and broth.
-Tightly cover and turn heat down to low simmer. Braise, turning every 20 minutes or so, for 2 hours or until the meat is falling-off-the-bone tender.
-Serve over rice, potatoes, noodles, or just in a bowl with the broth and sop up all that delicious broth with crusty bread or rolls.
-One shank is a perfect portion for each person.