Braised Morgan Valley Lamb Shank at the farm
4000 Canyons Resort Dr.,
Canyons ski beach, Park City, 435-615-8080
A deep-flavored variation of osso buco, made with local Morgan valley lamb instead of the traditional veal.
Basque Seafood Stew with Aioli at Martine
22 E. 100 South, SLC, 801-363-9328
Seafood stew, Spanish-style, with paprika. Stews often benefit from a last-minute zinger (think gremolata on osso buco). Here, aioli—highly garlicked mayonnaise—lends a creamy kick.
Cioppino at Market Street
54 W. Market St., SLC, 801-531-6044
The famous fisherman’s stew of San Francisco—a mélange of crabs, clams, shrimp, mussels, fish and whatever else came up in the nets. Despite the name, it’s not really an Italian dish.
Chicken Pot Pie at Good Thymes Bistro
456 Newpark Blvd., Park City, 435-615-7090
Chunks of chicken in a light sauce with vegetables and a pastry crust—this update of a classic is a meal in itself.
Cassoulet at Bistro 412
412 Main St., Park City, 435-649-8211
A classic, French country casserole of white beans, sausage, duck confit and whatever else the chef likes, cooked in a covered pottery dish.
Carbonnade Flamande at Bruges
336 W. 300 South, SLC, 801-363-4444
Also at Canyons, November through April The traditional beef stew of Belgium is made, of course, with beer. Pierre Vandamme serves it with frites at his tiny Belgian eatery.
Next>> Slow-Cooking Vocab