Any regular reader of my blog knows I love anything that is slow-cooked, and braised lamb shank is one of the ultimate comfort foods. Cooked in a delicious, intensely aromatic sauce for about two hours until the meat is so moist and tender, it's literally falling off the bone. I'm a big fan of lamb, always have been, and I was thrilled to see lamb shanks at my local grocery store. I asked my lady if she wanted mashed potatoes or polenta to go with it and polenta is what she chose.
I wanted to make it a little lighter, so I chose white wine instead of red wine to go with a copious amount of fresh chopped herbs. Normally I would add carrots, fennel, leeks, or celery to the braising sauce, but I decided to try it with just olives and tomatoes this time around. It was definitely lighter, maybe even a warm weather sauce, but there was no compromise in the flavor profile.
I sautéed rainbow chard, one of my favorite vegetables, to go with what was shaping up to be a Mediterranean-inspired dinner. Chard is very popular along the Mediterranean, and it is also one of the healthiest vegetables out there with over a dozen different antioxidants. The bitter, earthy profile went nicely with the rest of the dish.
Ingredients & Directions:
Lamb shanks-
2 lamb shanks, about 1.5 lbs total
1 cup diced onions
4 cloves garlic, peeled and crushed
6 cherry tomatoes, quartered
1.5 cups dry white wine
2.5 cups chicken broth
1/2 cup Greek Olive mix, pitted and quartered
1 cup fresh herbs (rosemary, thyme, sage, parsley, tarragon)
Olive oil
Salt + pepper
Polenta-
1/2 cup cornmeal
1 cup water
1 cup half & half cream
1/2 cup parmesan cheese, shredded
1 tbsp butter
2 large rainbow chard leaves, stemmed and chiffonade
Lamb shanks and sauce—Preheat oven to 350 degrees. Season shanks with salt and pepper, and heat a few tablespoons of olive oil over medium high heat in a large Dutch oven. Brown lamb shanks for 5-6 minutes on each side. Remove shanks to a plate. Add onions and garlic to the drippings, and sauté for 3-4 minutes, stirring often, or until translucent.
Add shanks back to this mixture, along with the white wine, herbs, chicken stock, tomatoes, and olives. Bring to a boil, cover, and cook in the oven for two hours. Turn shanks once halfway through the cooking time.
Remove shanks to a plate when done to let excess sauce drip off. Spoon sauce over top of the shank with a slotted spoon, so there is not a lot of sauce. Use a regular spoon to add sauce around the polenta.
For the polenta--Bring the water, cream and butter to a boil in a saucepan. Add a generous pinch of salt to the water and begin whisking the polenta. Whisk for 4-5 minutes continuously to prevent lumps and create a smooth, creamy mixture. Add cheese to polenta, and whisk for another minute to blend it all in. Check seasonings, and add salt and pepper as needed. Keep warm until ready to serve.
Sauté chard in a tablespoon of olive oil over medium heat for 2-3 minutes and serve immediately.
Enjoy!!
K I T C H E N 4 0 1
cooking gourmet at home with william mohring
Sunday, February 5, 2012
Thursday, February 2, 2012
83: Braised Short Ribs / Broccoli Puree / Tomato-Parsley "Confit"
My favorite winter pastime is alive and well: slow-cooked
meat. There is just something about a tender, flavorful piece of meat that is
undeniably satisfying to this Midwestern boy.
I regularly see beef short ribs at the butcher shop, and I
could not resist them anymore. This recipe requires a little bit of time, since
there is an overnight marinade involved, but it is so worth the wait. Broccoli,
cheese, and potatoes are also staples of my childhood, and they served as the
inspiration for the broccoli puree. I added the tomato-parsley confit to hopefully
brighten the flavor profile, but I think it added too much acid to the short
rib, which was not lacking in that department because of the wine and stock. Nevertheless,
your dinner guests will leave wanting more, and that’s not a bad thing.
We drank Perrin & Fils “Les Cornuds” (2007) with
dinner, a 65% syrah, 35% grenache blend, but this wine was not big enough to
handle the flavors. Go for a meaty bordeaux or big cabernet.
Ingredients and Directions:
For the meat-
1.5-2 lbs beef short ribs with bones
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 garlic cloves, thickly sliced
1 bottle of dry red wine
2 thyme sprigs, 2 rosemary sprigs, 2 sage sprigs, 2
parsley sprigs
2.5 cups chicken stock
Olive oil
Salt + pepper
For the puree-
1 small red potatoes, peeled and diced
2 handfuls of broccoli florets, chopped
1/4 cup grated parmesan cheese
1/4 cup chicken broth
1 large spoonful of sour cream
1 tbs minced parsley
Olive oil
Salt + pepper
For the tomato confit-
6 cherry tomatoes, quartered
1 tbs minced parsley
Olive oil
Salt + pepper
The short ribs— In a large skillet, heat the oil over
medium heat. Season the ribs well with salt and pepper. Sear meat in the hot
oil, turning once, for about 20 minutes. Transfer the ribs to a shallow baking
dish in a single layer.
Now add carrots, onions, celery, and garlic to the same
skillet, and cook mixture over low heat, stirring occasionally, for 20 minutes.
Add the wine and herbs and bring to a boil over high heat. Pour the hot
marinade over the ribs, let cool, cover and refrigerate overnight. Turn the
ribs at least once in the marinade. There will be some fat build up in the pan,
but don’t worry about it because it will be skimmed off later in the cooking
process, or you may opt to remove as much as you can before finishing the
cooking process.
The next day, preheat the oven to 350°. Transfer the ribs
and marinade to a large Dutch oven. Add the chicken stock and bring to a boil.
Cover and cook in the lower third of the oven for 90 minutes. Remove the cover
and braise for an additional 45 minutes.
Transfer the meat to a clean shallow baking dish,
discarding the bones. Strain the sauce into a bowl and skim off as much fat as
possible with a spoon, discarding veggies. This is somewhat tedious, but it’s
incredibly important because your sauce will taste like fat instead of nicely
flavored broth otherwise. Spoon the sauce over the short ribs after plating
everything.
The puree—Boil the potato until very tender, about 20
minutes. Steam the broccoli for 12-15 minutes to get it nice and tender. Drain
both potatoes and broccoli, and mash the potatoes with a fork. Add mashed
potatoes, broccoli, sour cream, cheese, broth and salt and pepper to a food
processor, and pulse for about 30-45 seconds total. Taste the puree and add
salt and pepper to taste. Transfer to a pot and keep warm on low heat.
The tomatoes—Heat olive oil over medium high heat for 2-3
minutes, turn the pan a couple times to coat the surface. Add tomatoes to the pan,
season with salt and pepper, and lower heat to medium. Add parsley after 2
minutes and stir. Add tomatoes over short ribs using a slotted spoon.
Monday, January 16, 2012
82: Lemon Pepper Crusted Turbot / Brussels Sprouts & Wild Mushrooms / Celery Root Puree
We went grocery shopping earlier today and the idea for
this dinner just popper into my head when I saw the fish. I knew I wanted to
create something with a seasonal flare.
Turbot fish is absolutely amazing. It’s a big time food
fish because of its delicate flavor yet meaty texture. The local markets only
seem to have it for a short time over the summer, but I was able to score a
couple fresh filets this time of the year. Fresh grated lemon zest and pepper make for
the perfect seasoning on the fish.
I love the delicate flavors of root vegetables such as
turnips, parsnips, and celery root. I recently had rockfish with a celery root
puree, and I thought it was such a great pairing that I recreated that pairing
here. Milk helps enhance the mellow but full flavor of celery root.
I needed to round everything out with other vegetables,
and the nutty and earthy play of brussels sprouts and cremini mushrooms worked
nicely with the inadvertent theme of the dish: familiar flavors in different presentations.
Ingredients and Directions:
2 turbot filets
1 celery root head, about one pound, peeled and cubed
1/2 cup diced onion
8 brussels sprouts quartered
3/4 cup wild mushrooms, chopped
1 large lemon
1 cup milk
1 cup water
Olive oil
Salt + pepper
The fish— Season the fish well with salt and pepper. Using
a microplane zester, zest the lemon well over both sides of each filet until it
looks lightly coated. Heat olive oil over medium heat. Add the filets to the
pan for 4-5 minutes on each side. It’s a meatier fish that will hold up to a longer
cook time in the pan.
The puree—Bring milk, water, and salt just to boil in a large
saucepan over high heat. Add celery root cubes and onions, and bring to a boil
once more. Reduce heat to medium, cover, and simmer for about 20 minutes, or
until very tender. Drain cooking liquid from celery root, and then puree celery
root to desired consistency. Adjust
taste with salt and pepper as you like.
The vegetables—Heat olive oil over medium heat in a sauté
pan, and add brussels sprouts and mushrooms once oil is hot. Season with salt
and pepper, and sauté the mixture for about 8-10 minutes.
Enjoy!!
Wednesday, December 14, 2011
81: Lamb & Veal "Bolognese" / Fresh Spinach, Beet & Egg Fettucine
It’s
starting to feel a lot like the holidays! I wanted to make something that
looked seasonal, and I also wanted to continue my winter tradition of slow
cooking. Even though I made this in the "holiday spirit," this is really just a great cold weather meal.
I knew
exactly what I was making when I saw the tri color fresh pasta at the grocery
store. I mean, fresh pasta says it all. I’ve made a lamb or veal bolognese many
times before, but I had never combined the two meats into one. The result: An
incredibly tender and flavorful meat sauce that dances on the palate with the
different types of pasta. The beet pasta was by far my favorite of the bunch.
Any meat or Italian food lover will enjoy this dinner.
Ingredients
and Directions:
1 pound
ground lamb
1/2 pound
ground veal
Will’s
Holy Trinity
--1 leek,
thinly sliced
--1
medium carrot, diced
--1 small
fennel bulb, diced
3 cloves
garlic, minced
1.5 cup
dry red wine
1.5 cup
chicken broth
1 large
tomato, seeded and diced
Tomato
paste, 1 good large spoonful
Bouquet
garni of rosemary, thyme, sage, parsley
1 pound fresh
tri color fettuccine pasta
Parmigiano-reggiano,
large shred for garnish
1/4 cup
extra virgin olive oil
Salt and
pepper
Parsley,
minced for garnish
Heat the oil
over medium high heat in a Dutch oven, and sauté the Holy Trinity for about
10-12 minutes with good bit of salt and pepper. Increase heat to high and add
veal and lamb to cook until browned, somewhere between 5-10 minutes. Stir to
break up clumps. Stir in tomatoes, chicken broth, bouquet garni, and
wine. Reduce heat to low and simmer for 2 – 2.5 hours, stirring occasionally.
Season with salt and pepper as necessary. Discard bouquet garni.
Bring a
large pot of lightly salted water to a boil. Add fettuccine and cook for 2
minutes; drain. Serve immediately.
Enjoy!!
Wednesday, December 7, 2011
80: Will's Beef Stew
I don’t
know why, but I had a serious craving for beef stew. Maybe I just wanted to do
more slow cooking in December. It wasn’t cold, but I was determined to warm the
house with delicious smells.
This
stew is the ultimate winter season stew. I don’t use any flour or potatoes in
the stew, so the sauce stays on the lighter side. I think the exclusion of
flour and potatoes lets the natural flavors stand out. The addition of parsnips
and fennel create a unique flavor base that is not typically found in
traditional beef stew. The parsnips add a subtle sweetness, while the fennel
adds that irresistible star anise flavor. I oven roasted sweet potato and green
beans to go with this, but you could serve it with rice, or add potatoes to the
stew for a more hearty profile.
Ingredients
and Directions:
-1
pound stew meat, cut into 1-inch cubes
-1 cup onion, diced
-1 cup celery, diced
-1
cup parsnips, peeled and cubed
-1
cup fennel, diced
-1
cup carrots, diced
-1
cup dry red wine
-2
1/2 cups beef stock
-generous
portion of chopped rosemary, thyme, and sage
-3
cloves garlic, minced
-1
sweet potato, peeled and sliced thin
-good
handful of green beans
-olive
oil
-salt
+ pepper
The Stew: Heat olive oil over
medium high heat in a Dutch oven. When
it begins to smoke slightly, about 5 minutes, add the beef and brown very well.
Add salt and pepper as you brown the meat. Remove the beef with a slotted spoon
once the meat is browned.
Lower heat to medium, and add the onions, carrots, celery, fennel,
and garlic with a good bit of salt and pepper. Saute for 10 minutes, stirring
often. Add the wine to deglaze bottom, and simmer mixture for about 5 minutes.
Now add the beef, the beef stock, and herbs. Bring to a boil, cover, reduce
heat to low, and simmer for 60 minutes. Add the parsnips, and simmer for
another 20-30 minutes.
Veggies: Preheat oven to 400 degrees. Arrange sweet potato
and green beans on a dish, and toss with salt, pepper, and olive oil. Roast
them in oven for 30 minutes.
Enjoy!!
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