Luther Journal

• Serves: 3
• Time: ~25–30 minutes
• Protein: 1.5–2 lb beef stew meat (thinly sliced)

Ingredients

For the Beef Marinade:

• 1.5–2 lb beef stew meat, thinly sliced across the grain
• 2 tbsp lemongrass paste or 2 stalks lemongrass, finely minced
• 4 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar or honey
• Juice of 1 lime
• 1 tbsp neutral oil (for cooking)

For the Stir-Fry:

• 1 bell pepper, thinly sliced
• 1 shallot or ½ red onion, thinly sliced
• Optional: sliced chili for heat (Thai chili or Fresno)
• 1 bunch scallions (greens for garnish, optional)

To Serve:

• Jasmine rice or rice noodles
• Fresh mint and cilantro
• Cucumber slices (optional but refreshing)

Prep First

1. Freeze beef for ~15–20 minutes if needed, then slice into thin strips across the grain (⅛–¼”).
2. Prep marinade: In a large bowl, combine sliced beef with lemongrass, garlic, fish sauce, soy sauce, sugar/honey, and lime juice. Toss well and let marinate while prepping other ingredients (10–15 minutes is enough).
3. Slice bell pepper into thin strips.
4. Thinly slice shallot or red onion.
5. Chop herbs and scallions if using.
6. Cook rice or soak noodles according to package instructions.

Step-by-Step Instructions

1. Sear the Beef
   • Heat a large skillet or wok over medium-high heat.
   • Add 1 tbsp oil, then add the beef in a single layer (cook in batches if needed to avoid steaming).
   • Sear 1–2 minutes per side until browned and caramelized. Remove and set aside.
2. Cook the Veggies
   • In the same pan, add a touch more oil if needed.
   • Sauté sliced shallots and bell pepper until softened and just starting to char (about 3–4 minutes).
   • If using chili, add it here.
3. Combine & Finish
   • Return beef to the pan and toss everything together over high heat for another minute or two.
   • Taste and adjust seasoning — add a splash of fish sauce, lime, or sugar if you want to balance it out.

Serve It Up

• Serve over rice or rice noodles.
• Top with fresh mint, cilantro, and scallion greens.
• Add sliced cucumber on the side for a cool crunch

Serves: 4–5 (or 3 + leftovers)

Time: 30 min prep + 3–3.5 hours cook time

Protein: 3 beef shanks (~4 lb total, bone-in)

Ingredients

For the Braised Shanks:

• 3 beef shanks (~4 lb total), patted dry

• 1½ tbsp neutral oil (like avocado or grapeseed)

• 1 large yellow onion, sliced

• 8 cloves garlic, minced

• 1½-inch piece of fresh ginger, minced (about 1½ tbsp)

• ¾ cup soy sauce

• 3 tbsp brown sugar

• 3 tbsp sesame oil

• 3 tbsp rice vinegar

• 1½ cups beef broth (or water)

• 5 scallions, chopped (white parts for cooking, green tops for garnish)

• Optional: sesame seeds for garnish

To Serve:

• Jasmine rice (1½–2 cups dry)

• Steamed broccoli, bok choy, or any leafy green

Prep First

1. Pat dry all three shanks, and season with a little salt and pepper.

2. Slice 1 large yellow onion into thin half-moons.

3. Mince 8 garlic cloves and 1½ tbsp ginger.

4. Chop scallions, separating white parts (for braise) and green tops (for garnish).

5. Start jasmine rice before the final 30 minutes (or use a rice cooker).

6. Prep your veggies: wash and chop broccoli or bok choy — you’ll steam it right before serving.

Step-by-Step Instructions

1. Brown the Shanks

• Heat oil in a Dutch oven over medium-high.

• Sear shanks one or two at a time for 3–4 minutes per side, until browned. Set aside on a plate.

2. Build the Flavor Base

• In the same pot, sauté the onion until softened (about 4–5 min).

• Add garlic, ginger, and scallion whites. Cook another 1–2 min until aromatic.

3. Add the Braising Liquid

• Pour in soy sauce, brown sugar, sesame oil, rice vinegar, and beef broth.

• Stir well, then return shanks to the pot, nestling them into the liquid.

4. Braise Low & Slow

• Bring to a simmer, cover, and reduce heat to low.

• Let it braise for 3–3.5 hours, flipping the shanks halfway through.

• Keep liquid level about halfway up the meat. Add a splash of water if needed.

• Uncover in the last 20–30 minutes to reduce the sauce slightly, or simmer uncovered longer if a thicker glaze is desired.

5. Steam the Veggies & Cook Rice

• During the final 20 minutes, steam your greens until tender.

• Fluff your rice and keep warm.

Serve It Up

• Serve jasmine rice in bowls or plates.

• Add whole or shredded beef shank over the top, spoon over generous braising sauce.

• Add steamed veggies to the side.

• Garnish with scallion greens and a sprinkle of sesame seeds

Serves: 3 (plus leftovers)

Time: 30 min prep + 2 hours cook time

Protein: ~3 lb boneless lamb leg

Ingredients

For the Lamb:

• ~3 lb boneless lamb leg, trimmed and cut into large chunks (~2” pieces)

• 2 tsp paprika

• 1½ tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• 5 cloves garlic, minced

• 1½ tsp kosher salt

• ½ tsp black pepper

• 2 tbsp olive oil

• Zest & juice of 1 lemon

For the Roasted Veggies:

• 3–4 carrots, peeled and cut into batons

• 1 red onion, cut into thick wedges

• 1 bell pepper, cut into chunks

• 1 zucchini or small eggplant, sliced into half moons or cubes

• 1 can chickpeas, drained and patted dry

• 1½ tbsp olive oil

• ½ tsp ground cumin

• Salt & pepper to taste

• ⅓ cup golden raisins

For the Couscous:

• 1½ cups dry couscous

• 1½ cups boiling water or broth

• Salt

• Drizzle of olive oil or butter

• Optional: chopped fresh mint or parsley

Prep First

1. Trim & cut lamb leg into 2” chunks. Remove any large fat caps or silver skin.

2. Prep veggies:

• Carrots: peel and cut into 3” batons.

• Red onion: cut into 6–8 wedges.

• Bell pepper: cut into 1” chunks.

• Zucchini/eggplant: slice into ½” thick half-moons or cubes.

• Chickpeas: drain and pat dry with a towel.

3. Preheat oven to 375°F.

Step-by-Step Instructions

1. Marinate the Lamb

• In a large bowl, combine the lamb with olive oil, paprika, cumin, coriander, cinnamon, garlic, lemon zest, lemon juice, salt, and pepper.

• Toss well to coat. Let sit at room temp while veggies roast.

2. Start Roasting the Veggies

• On a large sheet pan, toss carrots, onion, bell pepper, zucchini/eggplant, and chickpeas with olive oil, cumin, salt, and pepper.

• Roast for 20 minutes, stir, then roast 10–15 more until golden and tender.

• In the last 5 minutes, scatter in the golden raisins to soften and caramelize slightly.

3. Brown the Lamb

• Heat a Dutch oven over medium-high heat. Sear the lamb in 2–3 batches until nicely browned (4–5 min per side). Don’t overcrowd.

• Once all lamb is browned, return it to the pot.

4. Braise the Lamb

• Add a splash of water or broth to deglaze the pot and scrape up browned bits.

• Cover the Dutch oven, lower heat to a gentle simmer, and cook for 1.5 to 2 hours, until lamb is fork-tender and deeply flavored. Stir once or twice during cooking. Add a splash more water if needed to keep it saucy but not soupy.

5. Make the Couscous

• In a bowl, combine couscous with a pinch of salt and a drizzle of olive oil or butter.

• Pour in 1½ cups boiling water or broth. Cover with a plate or lid and let sit for 5 minutes, then fluff with a fork.

• Stir in fresh mint or parsley if using.

Serve It Up

• Plate a scoop of couscous.

• Add a hearty mix of roasted veggies and chickpeas.

• Top with tender lamb and some of the pan juices.

• Garnish with extra herbs or a squeeze of lemon.