Lamb Shanks & Mashed Potatoes


LambShank3Don’t worry about Summer being over… be ‘Shankful’ it’s Fall! …. OK, that was pretty corny, but as it’s sad that the long warm days of Summer are getting shorter and cooler there is a silver lining… now it’s the season for delicious slow cooked comfort foods.

Lamb shanks are one of our favourites to make this time of year. They are an easy dish to prepare and result in a rich delicious meal. The method we use has minimal prep, a slow roast to start then a few hours of braising. There are so many flavour combinations you can use with lamb shanks – just ask Google and you’ll see. For our recipe we used an adaptation of a recipe we found on Cooks Illustrated (Braised Lamb Shanks with North African Spices). Here’s how we did ours…

Two Step Cooking Method:

  1. Roast…. Salt & pepper shanks then place in Dutch oven and slow roast low temp (325 degrees) with the lid off for about a ½ hour
  2. Braise… Take shanks out of pot, set aside. On stove, add a bit of oil to Dutch oven, sweat onions and garlic (or whatever you like), add broth, wine, tomato sauce, any spices you like (we used our own Moroccan Dry Rub instead of the Ras al Hanout that CI used). Bring to a boil for a couple minutes to mix ingredients. Put lamb shanks back in, cover and cook at 275 degrees for 2-3 hours or until the meat pulls away from the bone.


The ingredients we use are all approximate and added to taste. I think that you really can’t go wrong when adding whatever appeals to you – here’s the gist of what we used:

4 lamb shanks
3 Cups broth (we generally use whatever is in the freezer – this time we used chicken broth as that’s what we had)
1 C Tomato sauce
½ C White Wine
1 tbsp olive oil
1 onion – finely chopped
2 cloves garlic – finely chopped
2 tbsp MMJ Moroccan Dry Rub

This time we served it with mashed potatoes, some corn we had in the freezer from earlier this summer and a sprinkle of parsley. Delish!!

The Easiest Chicken Burgers…

Well it can’t get easier than this for a quick dinner…. chicken burgers.


This is what you need:

  • Ground chicken/Ground turkey
  • Seasoning that you like – we used a 50 / 50 mix of our own Chicken Spice Rub and Moroccan Dry Rub.
  • Other spices such as piri piri also work well.
  • Bit of olive oil

This is what we do:

  • Roll ground chicken/turkey up into balls about 100-125gm each.
  • Flatten into patties
  • Sprinkle some of each spice on top…. we actually put a pretty good coating on ours as that’s how we like em.
  • Spices
  • Heat a little olive oil in a frying pan on medium heat
  • When pan is hot place patties spice down on pan then coat the 50/50 spice on top
  •  Flip after 4-5 minutes
  • ChickenInPan2
  • Let cook for about another 5 minutes… or until cooked till done (juices should be clear)

 And that’s it!!

 I like the burger by itself with a side salad but you can definitely go all the way with a yummy bun and toppings of your choice.

 Couldn’t be easier – enjoy!!


Grilled Pork Shoulder Butt Chops

Pork shoulder butt roasts are a customer favourite at Meat Me in the Junction. They are fantastic as pulled pork, as a low and slow roast, and are also a popular choice for the smoker.

As the weather gets warmer the BBQ gets busier – so what to grill next?….why not pork shoulder butt….chops?! We tried these and they were quick, easy and delicious…. In our grilling test drive we cut ours from a shoulder butt roast – to make easier for folks we will be introducing pre-cut shoulder butt chops in our next order cycle.

Grilled Pork Butt Chops

Here’s how we did them….

  • Pre-Heat: Heat up the BBQ to a medium high temperature.
  • Season: As there is not a lot of fat on the chops we put a little olive oil on them and just before cooking sprinkled with pepper and Fennel Sea Salt. For the Fennel Sea Salt we grind fennel seeds and coarse sea salt with a mortar and pestle – you can season with whatever strikes your fancy.

Pork Butt Chops ready to grill

  • Cook: Put them on the hot grill, close the lid, wait about 90 seconds, open the lid, flip them, close the lid, wait another 60 seconds then take them off and serve!! They are also great as a ‘fast fry’ on the stovetop.
  • Don’t Overcook: The hardest part is to force yourself NOT to overcook them. They will still taste great but will get tougher to chew if they are over cooked. Times will vary depending on how cold/warm it is outside as well as how your BBQ cooks.


  • Oh ya – and don’t forget your veggies!


Pack of Shoulder Butt Chops:

Pork Butt Chops