Environmental Chef Services

Consumer Perception is a Real Concern

Just over a month ago, the Department of Agriculture announced that it will allow American farmers to plant genetically engineered alfalfa, which is widely used as feed for dairy cows and horses.

Friday, Mar 02, 2012

Read More about Consumer Perception is a Real Concern

Newsletter Signup

This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.

From ever aspect of the ever changing world in which we cater to.

  • Chefciegre
  • Culinary Consulting
  • Charity Connection
  • Carbon Offsetting
  • Biodiesel Cooperatives and Issues
  • Recipe and Menu Development
  • Job Placement Advancement
  • Referrals and Networking
  • Sustainable Sourcing
  • Vacation Education
  • Season-ability and availability for local foods systems
  • Promotions and market research
Google Groups
Visit this group

Druken Lamb Shanks


Drunken Lamb Shanks (titled by David Fish of Fox Farm Vineyards) chef Jody Kropt
6 lamb shanks (I prefer using the wonderful, grass-fed, local lamb)
2 cups of good quality pinot noir
4 heads of roasted garlic - cut off top of garlic head, drizzle with olive oil and roast at 300 degrees until brown
2 cups of good quality chicken stock
2 bay leaves
2 large onions
2 Tbps. of olive oil
1 cup of diced celery
1 cup of diced carrots
1/2 cup of tomato paste
salt and fresh ground pepper to taste (don't be shy with the ground pepper)
- rinse lamb and remove excess water with paper towel
- season with kosher (or sea) salt and fresh ground pepper
- turn on oven to 275
- heat olive oil in a large oven proof (heavy) skillet with a lid
- slowly brown lamb in skillet
- remove lamb and saute onions, carrots and celery until caramelized
- add tomato paste and cook five more minutes
- add chicken stock, wine, bay leaves, 1 tsp of salt, 1 tsp of fresh cracked pepper, roasted garlic (squeeze out the paste from the heads before adding) - stir and bring to a boil
- remove from heat and add lamb, lamb should almost be covered in liquid
- cover with lid or tin foil and place in oven
- braise lamb in oven for 3-4 hours, until tender - Turn lamb over twice during this time
- remove lamb from sauce and strain sauce through a course strainer - pushing some of the pulp through the holes with a spatula.
- return sauce to the stove top and continue to reduce down over low heat - remove excess fat from the top of the sauce with a spoon or ladle. 
- when the sauce has reduced by approx. half - adjust salt and pepper to taste
- turn oven to 350 degrees
- return lamb to the sauce and make sure all sides are coated
- place in oven for 15-20 minutes until lamb is slightly browned and sauce is hot and bubbling
- serve on polenta with a sprinkling of gremolata (recipe below)
1 Tbsp of finely minced garlic
3 Tbsp of roughly chopped parsley
1/2 Tbsp of finely chopped lemon zest

Click here for more recipes.


Chef Alex's Cuisine is food for all seasons and ways of life!

Ringo Star

2002 Ringo Rama Tour

Featured Brands

Nutiva ®

USDA Organic

Random Recipes


Submitted by: Alex Forsythe

Learn how to make GAZPACHO