GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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6 medium lamb shanks
3 tablespoons GC Farms' extra virgin olive oil 1 large onion, cut into 1/2-inch pieces 3 large carrots, cut into 1/2-inch pieces 4 celery stalks, cut into 1/2-inch pieces 6 large garlic cloves, chopped 1 28-ounce can diced tomatoes in juice 2 1/4 cups low-salt chicken broth 3 large fresh rosemary sprigs 3 large fresh thyme sprigs plus 2 teaspoons minced thyme 1 tablespoon whole black peppercorns 1 cinnamon stick |
  1 - Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total.
2 - Transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes.
3 - Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, peppercorns and cinnamon stick. Bring to boil over high heat.
4 - Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2.5 hours.
5 - Remove lamb and herbs from pot; discard herbs and cinnamon stick. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes.
6 - Serve lamb shanks over rice or polenta, and drizzle sauce on top.
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                                                                                                                      JAN 2013
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