30 shaak recipes

A variation of the classic french canadian pea soup.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.

Grilled shark kebabs marinated in rice wine, dry sherry, soy sauce, ginger, and garlic. Firm, meaty fish that holds its shape on the skewer and picks up smoky char from the coals.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Shark amandine: meaty shark fillets broiled with sherry-lemon butter, crowned with browned almonds, crisp bacon, and green onion. A smoky, Southern-inflected coastal main dish.

Grilled shark steaks marinated in homemade teriyaki with pineapple juice, ginger, and sherry, served with grilled pineapple-pepper kabobs. A bold seafood BBQ dish.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

If you love the taste of lamb, you will enjoy every bit of this succulent dish.