Toss The Turkey
recipeCalgary, Montreal, Toronto, Vancouver
(Sep.26.07)
Thanksgiving is just around the corner – not to mention a never-ending stream of holiday parties. Save a turkey October 8 (or just accept multiple dinner invites and be the original) with Braised Lamb Shanks, selected by Food Network Star, Chef David Adjey from his brand new cookbook, Deconstructing The Dish: Inspirations For Modern Day Cuisine.
Lamb Shank
Saffron pearls | parsnip crisps | fig paint
Serves 4
Lamb shanks are one of my favorite things to cook when it starts to get cool, not just the awesome flavors, but also your home smells so great. I eat this dish with a simple seasonal salad. Don’t mess with greatness!
To build the dish
lamb shanks
braising liquid
saffron pearls
parsnip crisps
fig paint
For the lamb shanks
4 hind lamb shanks, frenched about 14-16 ounces
freshly ground black pepper
coarse salt, to taste
2 tablespoons (30 mL) vegetable oil
On a clean work surface, season the lamb shanks with salt and pepper. Heat vegetable oil in a heavy bottom skillet over medium-high heat. Sear the shanks on all sides until evenly caramelized on all sides. Remove from heat and reserve.
For the braising liquid
2 tablespoons (30 mL) olive oil
1 medium onion, peeled and diced
2 roma tomatoes, halved and seeded
1 cup (250 mL) dried figs
½ bunch oregano, picked and stems discarded
6 cloves garlic
½ teaspoon (2 mL) dried chilies
1 lemon, juice only
1 cup (250 mL) white wine
Pre heat oven to 300 F (150 C).
In a large stockpot big enough to hold the lamb shanks, heat the olive oil over medium heat. Add the onions and sweat until clear, about 3 minutes. Add the tomatoes, figs, oregano, garlic and chilies, continue to sauté until aromatic, about 3 minutes. Deglaze with lemon juice and white wine. Add the lamb shanks and enough water to cover. Bring this to a simmer. Turn off heat, cover and transfer to the oven. Braise until meat is fork tender and loose on the bone, about 2 ½ hours. Remove from oven and cool completely in the braising liquid. Carefully remove shanks and reserve covered. Transfer the braising liquid back to the stovetop over medium heat. Reduce the braising liquid by half, checking the flavor often. Do not season with salt until the desired consistency has been obtained. Remove from heat and keep warm. Place the lamb shanks on a sheet pan, with a pastry brush, coat the shanks with fig paint. Continue until all the paint is used. Transfer to a warm oven, to candy the fig paint on the shank.
For the saffron pearls
1 shallot, peeled and minced
2 tablespoons (30 mL) sweet butter
1 tablespoon (15 mL) extra virgin olive oil
½ teaspoon (2 mL) saffron threads
1 cup (250 mL) acini de pepe pasta
course salt, as needed
6 cups (1.5 L) vegetable stock
In a large sauce pot over medium heat, sweat the shallot with 1 tablespoon of butter and olive oil until translucent, about 3 minutes. Add the saffron and continue to cook for another 1 minute. Add acini de pepe, salt and vegetable stock. Bring to a boil, stirring to make sure the pasta is not sticking to the bottom of the pot. Reduce heat to low and cover. Continue to cook until pasta is tender to the bite. Remove form heat, stain and transfer to a small saucepot with the butter. Stir until well coated, this will help the pasta from not sticking. Cover and reserve until needed.
For the parsnip crisps
4 large parsnips, washed and peeled
vegetable oil for frying
course salt, as needed
Pre heat deep fryer to 375 F (190 C)
On a Japanese mandolin set as thin as possible, slice the parsnips lengthwise. Continue until all parsnips have been sliced. With your hands gently separate, carefully drop into the fryer. With a slotted spoon separate the parsnip strips while frying. Fry until golden brown, about 3-4 minutes. Remove crisps and transfer to a paper towel lined bowl. Season with salt and reserve until needed.
For the fig paint
1 cup (250 mL) dried figs
2 tablespoons (30 mL) brown sugar
2 tablespoons (30 mL) balsamic vinegar
4 cups (1 L) apple juice
In a small saucepan over low heat combine all ingredients and bring to a simmer. Continue to cook until reduced to a ¼ of its original volume. Remove from heat and transfer to a food processor fitted with a metal blade, puree until smooth. This should have the consistency of jam. If it looks to thin, just return to heat and reduce until the proper consistency is achieved.
Find more great ideas with David’s new cookbook, Deconstructing The Dish: Inspirations For Modern Day Cuisine.