1/2 stick unsalted butter, softened
1 clove fresh garlic, minced
1 tablespoon minced flat-leaf parsley
½ teaspoon kosher salt
1/2 a large baguette
Heat oven to 400 degrees. In a bowl, mix together all ingredients but the bread. Slice vertical slits into the bread about 1/2 inch apart, without slicing all the way through. Spread butter mixture into the slits. Cut the loaf into 4 pieces. Wrap each piece with parchment paper; tie with butcher's twine. Just before serving, bake, 5-7 minutes.
Per serving: 234 calories, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 39 g carbohydrates, 8 g protein, 546 mg sodium, 2 g fiber.
Ancho-braised lamb shanks with couscous, Greek yogurt and lemon
Prep: 40 minutes
Cook: 5 hours, 30 minutes
Note: This recipe is from chef Ryan Clark of Lodge on the Desert in Tucson, Ariz. Clark has this recipe serving four, but it would easily serve six or eight. To divvy up the lamb, either debone it before serving over the couscous, or have your butcher cut the shanks in half. For the wine, Clark suggests a full-bodied malbec. For preserved lemon, look in ethnic markets or try The Spice House, 1941 Central St., Evanston.
3 cloves garlic, unpeeled
4 lamb shanks, 16 to 20 ounces each
2 tablespoons canola or grapeseed oil
1 to 2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 tablespoon ground cumin
1 large white onion, roughly chopped
1 large carrot, roughly chopped
2 ribs celery, chopped