The Spartan Dinner
Season 1; Episode 11

Categories: Main Dish, Lamb

Yield Information
Number of Portions: 4 servings

The Spartan Dinner
Quantity Unit Ingredient
1 Lamb shank (Leg) Bone in, Approximately 1.5 lbs
1 Cup All purpose flour
2 teaspoons The Edge
1 teaspoon Olive oil
¼ Cup Red wine
2 Cups Chicken stock
14 Ounces Whole San Marzano tomatoes
1 teaspoon Cinnamon
1 Pinch Oregano Preferably fresh

Procedure for Lamb: On a dinner sized plate, mix flour and seasoning, and dredge lamb shank through the seasoned flour, coating all sides of shank well.

Heat listed oil in a deep-sided sauce pan (make sure it's one that can go in the oven, and that it's big enough for the shank to lay flat and sear on all sides)

Sear all sides of the shank by browning in the hot oil, for about 2-3 minutes. Deglaze the pan with the red wine, and add stock. Bring to a boil, and add cinnamon and oregano. Cover and bake in a 325 oven for at least an hour and a half, or until meat will begin to shred off the bone with a touch of the tongs.


Categories: Side Dish, Rice

Yield Information
Number of Portions: 8 servings

Lamb Rice
Quantity Unit Ingredient
2 Cups White rice
3 Cups Stock from roasted lamb

Procedure for Rice: In a medium saucepan, Bring Rice to a boil in stock, cook for 2 minutes, reduce to a simmer and cook for another 5 minutes. Shut down, cover air tight (with foil, or an air tight lid) and set aside. Rice will finish cooking via the trapped steam inside the pan.

Categories: Side Dish, Salad

Yield Information
Number of Portions: 6 servings

The Spartan Dinner
Quantity Unit Ingredient
½ teaspoon Salt
2 Whole English cucumbers Cut in half and thinly sliced
¼ Cup Cider vinegar
¼ Cup Fresh mint Chopped
6 Ounces Plain Greek yogurt

Procedure for Salad: Pre-salt the sliced cucumbers and let set for about ten minutes. Rinse the cucumbers under water, and place in a medium mixing bowl. mix in all listed ingredients along with an unlisted pinch of the Edge (if so desired).