Lamb Pide

This Sunday at the Fairmount Neighborhood Farmers Market, stock up on pastured meats from Fair Valley Farm and Fog Hollow Farm and fresh produce from Camas Swale Farm, including peppers, Asian pears, and winter squash.

With Fair Valley Farm's ground lamb, I've been making a Turkish ground lamb flat bread or pide adapted from the cookbook from Soframiz by Ana Sortun and Maura Kilpatrick with recipes from a cafe from my hometown of Cambridge, MA. This recipe requires on stocking up on a few Turkish pantry items -- Turkish pepper paste and pomegranate molasses -- which I've found to come in handy for extra flavor for chilis (the pepper paste) and salad dressing (the molasses). The recipe is a bit of a commitment, so I've scaled it to make eight individual flatbreads, meaning that four can be frozen for another dinner. These are delicious with a big salad or bowl of soup.

Lamb Pide

(adapted from Soframiz by Ana Sortun and Maura Kilpatrick, makes 8 pides)

dough
3/4 cup water
1 1/2 tsp yeast
1 1/2 Tbsp honey
2 1/4 cup white flour
1 tsp kosher salt
3 Tbsp olive oil (divided use)

lamb filling
1 small onion, finely diced
1 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp dried oregano
1/2 tsp tried spearmint
1/1 tsp ground black pepper
1 lb ground lamb
2 Tbsp tomato paste
2 Tbsp Turkish red pepper paste
1 clove garlic, minced
2 Tbsp pomegranate molasses

1. To make the dough, combine the water, yeast and honey in the bowl of a stand mixer, whisk, and allow to sit for 5 minutes. Add the flour, salt, and 2 Tbsp olive oil. Using the dough hook, knead on low speed for about 5 minutes, until the dough is smooth. If it feels stiff, you could add another Tbsp or two of water. Transfer to a large oiled bowl, cover, and allow to rise until doubled in size, at least 1 hour. 

2. to prepare the lamb filling, heat a skillet over medium heat. Add the olive oil and diced onion and cook until glassy. Then add the dried spices and a pinch of salt, allow them to bloom in the oil for a minute, and then add the ground lamb. Cook, stirring, until the lamb is lightly browned, about 8 minutes. Add the tomato paste, pepper paste, and minced garlic and cook until dry, about 5 more minutes. Stir the pomegranate molasses, taste, and add more salt if needed.


3. Preheat the oven to 400 degrees. Cover two baking sheets with parchment paper. Turn the dough onto a lightly floured surface and divide into eight pieces. Roll each piece into a long oval. Divide the lamb filling between the eight dough ovals, spreading it along the center length of the dough and leaving an inch free on each side. Fold the long ends over the lamb filling, leaving a gap in the center, and pinch the ends together to make a canoe shape. Transfer four pides to each baking sheet. Brush the top dough with the remaining Tbsp olive oil. Baked until golden brown, about 25 to 30 minutes. Serve warm. Once cooled, the pides can be frozen and then reheated.

Wildflour Oven Bread at the Market

This Sunday at the Fairmount Neighborhood Farmers Market you will find fresh eggs and pastured chicken, beef, pork, and lamb from Fair Valley Farm and Fog Hollow Farm, fresh cut flower bouquets from Tiger Lily Art Company, and plenty of fresh produce from Camas Swale Farm including lots of sweet peppers and collard greens (both so delicious roasted on toast or in tacos).

Also this Sunday we're happy to have a new addition to the Market of WildFlour Oven offering wild fermented breads with local whole grains.

If you are a bread enthusiast and were sad to see our local Eugene City Bakery close a couple years ago, now your Sunday market shopping can be completed with some home made loaves from Wildflour Oven. Last week we enjoyed a Sunday dinner of lamb burgers with Fair Valley Farm ground lamb on Wildfour Oven's challah topped with harissa, accompanied by Camas Swale Farm grilled eggplants and sweet peppers and fresh cucumbers and cherry tomatoes topped with lemon crème fraîche sauce. For the week we had delicious sandwiches of grilled vegetables and feta cheese on Wildflour Oven's whole wheat loaf bread. A source of fresh baked bread is a welcome addition to the neighborhood.

Roasted Cauliflower, Lamb Koftas, and Parsnip Fries

With the deluges descending, the Fairmount Neighborhood Market will not be open this Sunday October 16, but expect them back on October 23. This weather reminds us to turn our attention the colorful diversity of winter vegetables available from Camas Swale Farm.

Last week I picked up these pillowy heads of cauliflower, leeks, parsnips, and chard, along with some lamb chorizo meat from Fair Valley Farm. They all came together in a feast of lamb kofta, roasted cauliflower and leeks, parsnip fries, sautéed chard, and Israeli couscous. 

Roasted Cauliflower

1 large or two small heads of cauliflower
1 leek
drizzle of olive oil
generous sprinkle of salt
1/2 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon cumin seeds

Preheat the oven to 425 degrees. Cut the cauliflower head in quarters and remove the green leaves. Slice the quartered cauliflower head into bite sized florets and transfer to a rimmed sheet pan.  Remove the outer leaves of the leek, cut off the root and green tips, slice lengthwise and rinse out any dirt by fanning the leaves under running water. Slice the leek halves into 1 inch lengths and add to the sheet pan. Drizzle with olive oil, sprinkle with salt and spices, toss well, and put in the oven. Roast for about 30 minutes, turning occasionally, until the cauliflower are soft and well charred.

Parsnip Fries

4 parsnips
drizzle of olive oil
generous sprinkle of salt

Preheat the oven to 425 degrees and place in a rimmed sheet pan. Peel the parsnips and cut them into thin matchsticks about 1 1/2 inches long. In a bowl, toss the matchsticks with olive oil and salt to coat. Remove the heated sheet pan from the oven and quickly spread out the parsnips in a single layer (if you are making a lot, do this in a couple of batches rather than crowd them). Roast for about 15 minutes, turning occasionally, until they are nicely browned and crisp.

Lamb Kofta

1 lb lamb chorizo meat
1 cup bread crumbs
1 egg
olive oil

Preheat the oven to 425 degrees and place in a oven safe skillet such as cast iron. Combine the meat, bread crumbs, and egg and shape into 2 inch long ovals. Remove the heated skillet from the oven and drizzle a little olive oil to coat the bottom of the pan. Place the kofta into the pan and return it to the oven. Bake for about 10 minutes, rotate the kofta once, until almost cooked through. Turn on the broiler and place the pan under for a minute to sear the kofta. Serve warm.

Market Poster and Cumin Lamb from Lucky Peach

The start of the Fairmount Neighborhood Farmers Market's seventh season is just three weeks away. Please spread the word by downloading the market poster here and distributing it widely. 

In return for this favor, I'd like to share an addictively delicious recipe for cumin lamb from the recent Lucky Peach 101 Easy Asian Recipes cookbook. The recipe calls for thinly sliced lamb, but we've been making it with ground lamb from market vender Fair Valley Farm and it's become a family favorite. Here I served it as a filling for lettuce wraps with these Sichuan green beans. For the lamb, you can dial back the amount of Sichuan peppercorns and chili flakes if serving spice-averse kids, but I recommend using all two tablespoons of cumin seeds, which may seem like a lot, but is perfect with the lamb and seared onion. Once you've tasted this, you'll want to keep a stash of Fair Valley Farm ground lamb in the freezer for when the craving strikes.

Cumin Lamb from Lucky Peach 101 Easy Asian Recipes 

makes 2 to 4 servings

2 Tbsp cumin seeds
1 Tbsp Sichuan peppercorns (we use 1 tsp for kids)
1 tsp kosher salt
1/2-1 tsp chili flakes (we use 1/4 tsp for kids)
1 lb boneless lamb leg, thinly sliced, or ground
2 Tbsp neutral oil
2 cups thinly sliced white or yellow onions
1 cup sliced scallions, whites and greens
1 Tbsp sliced garlic
2 Tbsp soy sauce
2 Tbsp Shoaling wine or dry sherry
1 cup roughly chopped cilantro

1. Toast the cumin seeds and peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Pulse in a spice grinder or grind with a mortal and pestle, not too finely. Mix with the salt and chili flakes.

2. Toss the spice mixture with the meat to coat.

3. Heat a very large skillet or wok over high heat. Add the oil, and when it emits wisps of smoke, add the onions and cook, tossing, until translucent and slightly charred. Transfer the onions to a bowl.

4. Add the lamb and any residual spices to the pan. Cook, tossing, until the meat begins to brown, about 2 minutes. Add the scallions, garlic, soy sauce, and wine, and bring to a brisk simmer. After about 2 to 3 minutes, when the lamb is just cooked through and coated in sauce, return the onions to the pan and toss everything together. Remove from the heat and top with the cilantro. Serve hot.

Broccoli, Chickpea, and Lamb Chorizo Orecchiette

This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm and beautiful fresh cut flower bouquets from Tiger Lily Art Company. Good Food Easy at Sweetwater Farm will have the following offerings:  

Fresh
winter squash: turkish turban, acorn, delicata, and pumpkins (time for fall soup)
Gravenstein apples, Asian pears and bartlett pears from SLO farm (make apple sauce)
watermelon and cantaloupes
corn and tomatillos (make salsa) 
tomatoes, including cherries and romas (make tomato soup)
eggplants and sweet and hot peppers of all kinds (roast some for romesco sauce)
green and yellow beans (make a green bean salad with almonds and apricots)
potatoes and baby beets (grill in bundles)
broccoli (make this pasta)
fennel, cucumbers, kohlrabi, carrots, and radish (make sushi rolls)
crookneck squash, summer squash, and zucchini (try Erica's recipe published in the RG)
cabbage (green, red, savoy) (stir fry with seeds)
radicchio, chard, kale, lettuce, including bagged mix (make a chard and bacon tart)
turnips and delicata squash (saute in a salad, below)
garlic and fresh herbs (basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

The chillier fall weather that arrived last week demanded heartier fare for dinner. The Fairmount Neighborhood Farmers Market provides one stop shopping for this one pot meal of Fair Valley Farm's lamb chorizo, Camas Country Mill's chickpeas, and Sweetwater Farm's sprouted broccoli.

If you plan ahead, cooking the chickpeas provides a flavorful broth for the sauce, and the chorizo provides all the seasoning you need for a satisfying meal for fall.

Broccoli Rabe, Chickpea, and Lamb Chorizo Orecchiette

serves four

1 cup cooked chickpeas
1/2 lb lamb chorizo
4 cloves garlic
1 lb sprouted or regular broccoli
2 Tbsp olive oil
1 lb orecchiette
1 cup reserved cooking water from the chickpeas or the pasta
parmesan cheese for serving

1. It's best to used dried chickpeas for this recipe and reserve some of the cooking liquid for the sauce, but you could also use a can of chickpeas (rinsed) and reserve some of the pasta water for the sauce. To cook the chickpeas, rinse and soak overnight if you have time. In a heavy pan, cover add the drained chickpeas and enough fresh water to cover them by an inch, and a bay leaf. Bring to a boil and simmer over very low heat, partially covered, until the beans are cooked through, about 90 minutes. Stir occasionally and add more water if needed to keep them completely submerged. When the chickpeas are cooked, salt the water generously and allow them to sit for at least 10 minutes. Strain the chickpeas and reserve the cooking liquid to be used in the pasta sauce and for future soup stock or risottos. 1 cup of dried chickpeas will yield about 2 cups of cooked chickpeas. You might as well treat yourself to a bag of Camas Country Mill chickpeas and cook up the whole lot. They freeze well, and you will thank yourself later.

2. Set a pot of salted water to boil for the pasta. 

3. Heat a large skillet over medium heat. Add the lamb chorizo and cook as you break into pieces (you can cook the whole pound portion and save half for another meal), until the meat is cooked through. 

4. While the meat is cooking, cut the broccoli into bite sized pieces and mince the garlic. 

5. Put in the pasta once the water comes to a boil.

6. Once the sausage is cooked, remove it with a slotted spoon to a bowl and pour off all but 1 Tbsp of the fat. Add the olive oil to the pan along with the garlic and cook for a minute until it is fragrant. Then add the broccoli and cook for about five minutes. Add the drained chickpeas and roll in the oil to coat. Now add some cooking liquid from the chickpeas (or use some pasta water) and simmer it for a few more minutes until the broccoli is cooked through but still firm. Stir in the cooked sausage. Taste and add salt if needed.

7. Drain the pasta when it is done. In a large serving bowl, toss the pasta with the sausage, broccoli, and chickpeas, and add a little more cooking liquid if it seems dry. Serve with plenty of freshly grated parmesan cheese.

Spicy Lamb Sausages

This Fathers Day at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken and grass-fed lamb cuts from Fair Valley Farm.
Good Food Easy at Sweetwater Farm will have the following offerings: 

Fresh
Leeks, scallions, baby stalks of garlic and garlic whistles, also called scapes (try in pesto)
Strawberries, available by the flat for $32 (make some retro tapioca flamingo pudding)
Artichokes and fava beans (large and baby)
Baby beets, turnips, and kohlrabi (try these brown butter turnips)
New potatoes (make potato salad with yogurt and horse radish)
Cauliflower and broccoli
Carrots, summer squash, and cucumbers (try Vietnamese spring rolls)
Chard, collard greens, and kale (make chips)
Fresh herbs (basil, oregano, sage, thyme) plus home-grown lemon grass!!
Lettuce, including ready-to-eat bagged mix

Preserves
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, & Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce

Bean and Grains
Sweetwater Farm's polenta and cornmeal!
Assorted beans and grains from Camas Country Mill

For a Fathers Day or graduation celebration, I can highly recommend these spicy lamb sausages made with ground lamb from Fair Valley Farm. We had them last week with bread starter naan and grilled fava beans with sliced garlic whistles in place of the regular garlic.

These sausages also go wonderfully with mujaddara and spiced yogurt, shown below with an early attempt at no knead bread made with bread starter. This Sunday the whole family will be attending graduation in full academic regalia (or Harry Potter robes), and after teaching Bread 101, I think that I should wear an extra tassel of a head of wheat.

Spicy Lamb Sausages

adapted from David Tanis, makes 8 sausages

1 lb ground lamb

1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp cardamom seeds (from the inside of the green pods)
pinch cinnamon
1/4 tsp paprika
1/4 tsp cayenne, or to taste
several grindings of freshly ground black pepper
plenty of salt

1. Spice the ground lamb at least 2 hours before cooking or preferably overnight, to allow the flavors to blend. Use a spice mill or mortar and pestle to grind cumin, coriander,and cardamom seeds. In a mixing bowl combine the ground spices with the lamb, salt, cinnamon, paprika, and cayenne. Mix well with hands to incorporate. If you like, fry a little piece of the mixture in a small skillet, taste for seasoning and adjust salt. Refrigerate the spiced lab until you are ready to cook. Then form into 8 patties.

2. Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary until just cooked through. Serve warm.

Cardamom Lamb Koftas with Almond Yogurt Sauce

If you've never tried it before, you should grind some whole cardamom pods with a mortar and pestle. Inside those green shells are little black kernels that release a potent fragrance when pounded. I used some freshly ground cardamom to flavor lamb kofta made with our frozen stash of ground lamb from Fair Valley Farm. (Fair Valley Farm will be at 19th and Agate this Sunday Dec. 9th from 2-3 PM; if you'd like to stock up on their pasture-raised meat contact them ahead to place your order.) 

I packed these cardamom patties with minced shallot and cilantro and rolled them in garbanzo bean flour, which I had on hand and had seen used in a beef kofta recipe from Madhur Jaffrey. To simmer the kofta, my husband made a simplified version of a nut yogurt sauce from Neelam Batra's 1,000 Indian Recipes with garam masala. The final dish was deliciously rich  and flavorful, complemented by our stash of homemade Indian pickled beans and carrots and Asian pear chutney. I'm looking forward to making these kofta again, after we restock our freezer on Sunday, to help brighten Oregon's drizzly winter with warm spices.

Cardamom Lamb Kofta with Almond Yogurt Sauce

serves four

for the kofta

1 lb ground lamb
2 tsp whole green cardamom pods
1 shallot or 1/2 small onion
1/4 cup cilantro leaves
plenty of black pepper
salt
~1/4 cup garbanzo bean (chickpea) flour for dusting
1 Tbsp ghee or butter

for the sauce
1/2 cup whole almonds
2 tsp garam masala
1 shallot or 1/2 small onion
2 garlic cloves
2 cups plain yogurt
1 cup water
1 Tbsp ghee or vegetable oil
salt

1. To prepare the kofta, grind the cardamom pods in a mortar and pestle. Strain out the green shells and put the ground kernels in a mixing bowl. Mince the shallot and cilantro leaves and add to the bowl, along with the ground lamb. Add a generous grinding of black pepper and salt. Mix the meat to combine all the ingredients. Then form into 2 inch-long, finger-shaped patties (recipe will make about eight) and roll them to coat lightly in garbanzo bean flour. To help them hold together during cooking, chill the patties while you prepare the yogurt sauce.

2. To prepare the sauce, toast the almonds in a dry skillet for a few minutes until fragrant. In a food processor or electric spice mill, grind the almonds with the garam masala into a fine meal. Finely chop the shallot and garlic. In a food processor, or by hand, whisk together the yogurt and water until smooth. Heat a large pan and add 1 Tbsp ghee or oil. Add the shallot pieces and cook over medium high heat until they are very brown and crispy. Add the garlic, cook for a minute, then add the almond spice mix and saute for another minute until fragrant. Now turn up the heat and slowly add the yogurt mixture to pan, stirring vigorously to prevent it from curdling. Bring the sauce to a boil, then lower the heat and allow it to simmer for 10 to 15 minutes while you brown the kofta. 

3. Heat a skillet over medium high heat and add 1 Tbsp ghee or butter. Place the kofta into the hot pan and let them cook, undisturbed, until they are nicely browned. Rotate and cook on the other sides until they are browned all over (about 10 minutes). Now transfer them to the simmering yogurt sauce and allow them to cook through, about another 10 minutes. Taste and season the sauce with salt as needed. Serve the kofta and sauce over rice.

Cumin Scented Lamb Burgers

Enjoy summer's bounty at this Sunday's Fairmount Neighborhood Farmers Market. You can look forward to the following from Sweetwater Farm and Fair Valley Farm:

• blueberries, peaches and plums (bake a galette)
• green beans, yellow wax beans, and romanos (make a salad, see below)
• eggplants, zucchini, summer squash, and peppers (delicious grilled)
• cucumbers (for tzatziki, see below)
• potatoes including new potatoes, yellow yukon gold, red norland, and all blue
• many colors of tomatoes (make gazpacho)
• fennel and fresh herbs, including basil and parsley
• cabbage and greens, including bietola (try this saag paneer salad)
• carrots, beets, and radishes (try some sauteed radishes)
• broccoli and cauliflower
• onions and garlic
• tomato sauce and pesto
• pickles, kimchi, and sauerkraut
• homemade jams
• fresh eggs
• Scottish oats (make some Swedish oatmeal pancakes)
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, ground pork, pork chops, shoulder roasts, ham roasts, spare ribs, and the best sausage for hash
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

When we made lamb burgers last week, using Fair Valley Farm's ground lamb, it finally felted like we had settled into summer. We had farm fresh cucumbers for a refreshing tziziki and a green bean salad, similar to one I served here, with almonds and dried apricots. The meat was delicious and didn't need any augmentation, but I added in some ground cumin for a hind of Middle Eastern flavors and we ate it with a dollop of harissa on top of Eugene City Bakery's ciabatta. No need to shop anywhere but the corner of 19th and Agate for a delicious local feast.

Lamb Burgers

1 lb ground lamb
1 tsp ground cumin
~1/2 tsp salt and generous grinding of black pepper

With your hands, incorporate the spices into the meat but avoid over-mixing. Shape into four patties. Grill or cook in a hot skillet about 5 minutes per side until just cooked through. Serve with harissa and tziziki.

Tziziki

1 cucumber
1/2 cup yogurt (whole milk or Greek)
pinch of salt
~8 fresh mint leaves

Peel the cucumber and trim off the ends. Cut it lengthwise into quarters or sixths, then slice widthwise. Combine the cucumber chunks with the yogurt, salt, and torn fresh mint leaves. You could also use fresh cilantro or parsley and a squeeze of lemon juice.

Green Bean Salad with Almonds and Dried Apricots

1/2 pound green beans
1/4 cup whole almonds
8 dried apricots
2 Tbsp olive oil
1 Tbsp sherry vinegar
salt and pepper to taste

1. Set a pot of salted water to boil. Trim the stems off the beans. Toast the almonds in a dry skillet until fragrant and then chop or break into pieces with a meat pounder. Chop the dried apricots.

2. When the water is boiling, cook them for about 4 minutes until they are bright green but still crisp enough so that they don't sag when you hold them horizontally. While the beans are cooking, whisk together the oil, vinegar, salt and pepper in your serving bowl. Drain the beans and toss them in the vinaigrette. Garnish with the almond and apricot pieces. Serve warm or at room temperature.

Coffee Braised Lamb Shanks and Arikara Beans

With spring finally here, I had been toying with the idea of creating a recipe for one of my Lonesome Whistle Farm CSA heirloom bean varieties paired with spring lamb. White beans and lamb shanks is a classic combination and I thought that the Arikara variety, which is similar to white beans but with a slightly heftier, earthier flavor and hue, would complement lamb well. A contest theme from the food52 website sparked the inspiration for the flavors for this dish: coffee. Once I started thinking about cooking lamb with coffee, a whole palette of flavors came to mind: cumin, cinnamon, star anise, and to offset the bitterness of the coffee, dates and sun dried tomatoes.

I prepared a spice rub for the lamb shanks with ground coffee, toasted cumin seeds, red pepper flakes, garlic, fresh rosemary, and coarse sea salt to help grind together the ingredients.

I coated the lamb shanks with the rub and let them sit for a bit, while I prepared the other ingredients.

For aromatics with the beans, I used celery and onions,

and to flavor the braising liquid I used ground cumin, ground coriander, smoked paprika, star anise and a cinnamon stick,

and a generous portion of diced dried dates and sun dried tomatoes.

After browning the lamb shanks, I sauteed the aromatics and the spices, and assembled the broth, beans, and lamb in a large Dutch oven. Then I left the pot to cook in a low oven for several hours, filling the house with fragrant scents, until the beans were tender and the lamb was falling off the bone. The final dish was quite rich and benefitted from degreasing, which I was able to do easily after it had cooled in the refrigerator overnight, since I cooked it the evening before I served it.

I accompanied it with a salad with chopped radishes and pears,

and garnished the lamb with fresh chopped parsley and orange zest. The final result was one of the most delicious dishes I've cooked this year. The flavor of the beans was intense and complex, and paired perfectly with the lamb, with no single ingredient dominating the dish. I was pleased that the editors at food52 agreed and awarded this recipe an editors' pick.

Coffee Infused Braised Lamb Shanks and Arikara Beans

• 2 lamb shanks
• 2 tablespoons finely ground dark coffee beans
• 2 garlic cloves
• 2 sprigs rosemary
• 2 teaspoons cumin seeds
• 1 teaspoon red pepper flakes
• 1 teaspoon coarse sea salt
• olive oil
• 1 red onion
• 2-3 celery stalks
• 8 pitted dates
• 12 sun dried tomato halves (dried, not in oil)
• 1 teaspoon ground cumin
• 1 teaspoon ground corinader
• 1 teaspoon smoked paprika
• 1 cup dry red wine
• 2 cups dried Arikara or white navy beans
• 2 star anise
• 1 cinnamon stick
• zest of one orange
• 1/2 cup chopped flat leaf parsely

1. Prepare the coffee spice rub for the lamb. Heat a small skillet, toast the cumin seeds for a minute or so until fragrant, and transfer to a mortar. Put the garlic cloves in the skillet and toast for several minutes, turning, until they develop some brown spots and start to soften. Remove the rosemary leaves from the stems, chop, and add to the mortar. Add the ground coffee, red pepper flakes, coarse sea salt, and peeled garlic cloves and smash well until the cumin seeds are crushed and you’ve created a smooth paste. You could also use a spice grinder or small food processor to prepare the rub. Coat the lamb shanks with the paste and let sit for a few minutes to infuse the flavors, while you prep the other ingredients.
2. Soak the sun dried tomatoes in 2 cups boiling water for 15 minutes. Dice the onions and celery. Dice the dates and the sundried tomatoes, reserving the tomato-flavored water. Preheat the oven to 325.
3. Heat a large Dutch oven or other ovenproof pan and add enough olive oil to coat the bottom. Over medium low heat, brown the lamb shanks on all sides, taking your time so that they have a chance to brown. Remove to a plate.
4. Add another splash of olive oil if necessary, and put the onions and celery into the pot. Cook, stirring, until they are glassy. Add the ground cumin, coriander, and smoked paprika and cook for a minute until fragrant. Add the diced dates and sundried tomatoes and cook another minute. Add the red wine and cook another minute. Add the rinsed beans, the reserved tomato-flavored water and three additional cups of boiling water. Nestle the lamb shanks into the beans, pouring in any juices that accumulated and add the star anise and cinnamon stick. Salt and add more boiling water if necessary to ensure that the beans are covered by 1 inch of liquid.
5. Heat the beans and lamb shanks on the stovetop until the liquid is simmering and then cover the pot and transfer to the preheated oven. Cook for about three hours, turning the lamb shanks occasionally and adding a little water if necessary, until the beans are tender and the lamb meat is falling off the bones. Toward the end of the cooking period, you could remove the pot lid to allow more of the liquid to cook off. The dish will be quite rich from the lamb fat and benefits from degreasing. You may want to cook this a day ahead, refrigerate it overnight, and then remove the hardened fat from the surface, and the reheat. Alternatively, remove pools of liquid fat from the surface with a spoon.
6. Serve a generous portion of beans topped with a whole or half lamb shank. To prepare the garnish, chop together orange zest and parsley leaves and sprinkle over the lamb before serving.

Other recipes for heirloom beans

Green Flageolet Bean and Tuna Salad

Creamy green flageolet beans

Dutch bullet bean soup with Indian spices

Arikara beans with tomatillo pork

Ireland Creek Annie Baked Beans

Flageolet bean salad with fennel, orange, and tapenade

Arikara beans with roasted fennel and peppers

Jacob's Cattle bean and ham stew

Calypso beans with ginger and black mustard seeds

Ireland Creek Annie bean bruschetta

Lemon and herb Dutch bullet beans

Minty green flageolet beans

Dutch bullet beans and roasted squash soup

Rio Zape beans with toasted chile sauce

Arikara bean gratin

Calypso bean and leek soup