Recipe: Braised Lamb Shank

On the prowl for an impressive meal to prepare this Valentine’s Day? This recipe for Braised Lamb Shank requires very little work, but the payoff is utterly delicious. Serve with a starch, a green and a glass of your favorite red, and prepare to indulge!

Braised Lamb Shank


  • 6 Lamb shanks, trimmed of fat
  • 1 Large onion, thinly sliced
  • 4 Garlic cloves, minced
  • 3 cups Beef stock
  • 1 cup Red wine
  • 1 tbsp, Italian seasoning
  • 2 tbsp. Vegetable oil
  • 1/2 cup Flour
  • 1 tsp. Freshly ground black pepper
  • 4 Bay leaves
  • Kosher salt


  1. Combine flour and pepper in a large Ziplock bag.
  2. Dredge lamb shanks in flour.
  3. Heat oil in large frying pan and fry shanks until golden brown on each side. Turnover with tongs.
  4. Place shanks in Dutch Oven, or large ovenproof pot with lid. Add minced garlic and bay leaves to pot.
  5. Add onion slices to frying pan. Cook stirring occasionally until onion is soft. Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
  6. Pour onion mixture over shanks and sprinkle Italian seasoning over shanks.
  7. Pour beef stock into the pot. Cook in 375˚ F oven for 2 hours and 15 minutes.
  8. Sprinkle with salt and pepper to taste and serve.


Recipe: Chicken Marsala

Mix up the menu with our simple recipe for Chicken Marsala. This flavorful meal of mushrooms, prosciutto and Marsala wine over Passanante’s juicy, tender, hormone and antibiotic-free chicken is the ultimate Italian food crowd-pleaser.

Chicken Marsala Recipe


  • 4 Boneless, skinless chicken breasts (item #: 115510 )
  • All-purpose flour, for dredging
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup Extra-virgin olive oil
  • 4 oz. Prosciutto, thinly sliced
  • 8 oz. Cremini or Porcini mushrooms, stemmed and halved
  • 1/2 cup Sweet Marsala wine
  • 1/2 cup Chicken stock
  • 2 tbsp. Unsalted butter
  • 1/4 cup Chopped flat-leaf parsley


  1. Place the chicken breasts on a cutting board cover in plastic wrap and pound with a flat meat mallet until they are about 1/4-inch thick.
  2. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
  3. Heat the oil over medium-high flame in a large skillet. When the oil is hot, dredge both sides of the chicken in the flour, shaking off the excess. Slip into the pan and fry for 5 minutes on each side until golden brown, turning once. Remove the chicken.
  4. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute. Add the mushrooms and sauté until browned, about 5 minutes; season with salt and pepper.
  5. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add chicken stock and simmer for a minute.
  6. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute.
  7. Garnish with chopped parsley before serving

Curious About Passanante’s Home Food Service?

Learn how thousands of families are skipping the grocery store lines and stocking their homes with delicious, chemically-purer foods with the help of Passanante’s! Request a Free Food Sample here and find out more!

Recipes: Bacon ‘N Bleu Potato Casserole, Quick Butterscotch Ice Cream Pie

Fall Favoritess

As we approach Thanksgiving and the holiday season we will be sharing more and more of our favorite cold weather recipes with our blog and newsletter subscribers. Keep reading for two of our all-time favorites — one savory and one sweet!

Bacon N Bleu Potato CasseroleBacon ‘N Bleu Potato Casserole

  1. Preheat oven to 375 degrees F. and coat a casserole dish with cooking spray.
  2. Heat 1/4 cup butter in a medium pot until melted. Whisk in 6 tablespoons flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt and pepper. Then whisk in 1.5 cups milk. Continue whisking until thickened.
  3. Stir 1.25 cups crumbled bleu cheese into mixture and stir until cheese has melted and combined.
  4. Peel and slice 12 large new potatoes into 1/8-inch slices and place in layers in casserole dish.
  5. Top with 1 pound cooked and chopped bacon and 1 16-ounce bag frozen broccoli then pour cheese sauce overtop.
  6. Cover casserole with aluminum foil and bake for 1 hour.
  7. Remove casserole and uncover. Sprinkle 1/4 cup breadcrumbs overtop then bake another 15 minutes or until potatoes are tender. Let cool 10 to 15 minutes before serving.

Butterscotch Ice Cream PieQuick Butterscotch Ice Cream Pie

  1. In a small bowl, combine 1/2 cup pecans, 1 cup graham cracker crumbs and 1/3 cup butter. Mix well and press into a 9 inch pie plate and set aside.
  2. In a small saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Bring to a boil and let boil for 3 minutes before removing from the heat.
  3. Combine 1 cup butterscotch morsels and sugar mixture in a blender and blend on high for 30 seconds. Add 2 eggs, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend on high for 1 minute. Cool to room temperature.
  4. Fold into 1 3/4 cups heavy cream. Spoon 1/2 of the filling onto the crust  and sprinkle 1/2 cup pecans on top. Spoon remaining filling on top. Garnish with 1/2 cup pecans and freeze for several hours before serving.

Recipe: Apple & Pear Galette with Walnut Streusel


Get your palates ready! The holiday season, and all of the incredible food that comes with it, is around right the corner. From turkey to prime rib, cranberry sauce to sweet potatoes, the holiday season features delicious foods everyone can enjoy.

Stay tuned to our social media (Facebook, Twitter, Instagram, Pinterest) and newsletters for some out-of-this world recipes you’ll surely want to include in your celebration menus. Have a particular flavor in mind? Shoot us a message and we will be happy to whip up a great recommendation recipe for you!

Apple & Pear Galette

Recipe: Apple & Pear Galette with Walnut Streusel
Just as tasty as a traditional pie but without all the fuss, this galette is a delicious substitute and the crunchy streusel on top makes it totally irresistible.
Get the recipe here>

How to Carve a Turkey Video

Video: How to Carve a Turkey
Every year the bird is the star of the show on Thanksgiving, so don’t let a crummy cutting job lessen it’s luster! This quick video featuring Food Network’s Alton Brown shows us how to get the job done and make the most of your turkey.
Watch it on YouTube>

Breast Cancer Awareness Month

Update: ACS Donation
Thank you to everyone who helped us raise donation funds in support of Breast Cancer Awareness Month. This was our biggest year yet (by far) and we’re thrilled to be donating $5,550 to the American Cancer Society!

Warm Up With Salsa Verde Chicken

There’s almost nothing better than coming home to a house filled with the irresistible aroma of a hot meal, which is why we absolutely love crockpot creations. This week we’re featuring a recipe for delicious crockpot Roasted Salsa Verde Chicken with homemade salsa verde. You can, of course, use your favorite store-bought salsa verde, but this recipe is simple and really makes the difference — we’re confident that once you try it you won’t go back. Just toss a few of your Passanante boneless chicken breasts in the crockpot and enjoy this tasty meal for days!

Crockpot Salsa Verde Chicken


  • 10 tomatillos, husk removed and washed
  • 1-2 serrano peppers (1 serrano for medium, 2 for spicy)
  • 4 cloves of garlic, minced
  • 1/2 cup loosely packed cilantro, chopped
  • 1/2 white onion, cut into fourths
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. distilled white vinegar
  • 1 tsp. kosher salt

1. Turn oven on broil.
2. Line a cooking sheet with foil. Place tomatillos, onion, and serrano pepper(s) on the cooking sheet. Place in oven and broil for 15-20 minutes, or until they are slightly charred and the tomatillos are very soft, squishy and oozing.
3. Add the roasted tomatillos, onions and serranos to a food processor with the lime juice, minced garlic and chopped cilantro. Puree. Serve immediately if you want it served warm, or place in a storage container and store for up to 1 week.

Crockpot Salsa Verde Chicken

Rinse and pat dry chicken breasts. Season with salt, pepper and cumin. Place 1/2 red onion, sliced, in bottom of crockpot. Layer seasoned chicken breasts on top of the onions. Stir together 1/2 cup of chicken broth and 1/2 cup homemade roasted salsa verde and pour salsa mixture over chicken. Cover and cook on low for 8-10 hours then shred using two forks. Throw on top of a salad, make some tacos or stuff and roast a poblano pepper!