November 14, 2022
Braised Lamb Shanks
I could only fins 2 lamb shanks at the Farmer's Market last weekend, so I stopped in at the butcher afterward and picked up one more. (feeding 4 people for this meal.) The lamb is alll local and came from Doublecheck Ranch and Arcadia Meat Market. Quality meat is an area where I'm willing to spend more...for grass/pasture fed, humanely-raised, local meat. When I need to make a choice between better wine or better meat, meat wins.
I purchased a total of 2.8lbs for 4 people. (Our 2 teenagers weren't home, but our 25-year old daughter and her fiance joined us for dinner. We got to catch up on wedding plans...the big day will be in Lake Como next summer!) Generally, it's recommended to purchase 1 lb per person of bone-in shank, however I planned on the meat being more of a side, and keeping the salad as the main. So this was just the right amount.
The lamb shanks were seared to start, then a mix (pureed in food processor, after a rough chop) of 3 carrots, 3 celery stalks, 1 large spanish onion, and 4 garlic cloves, was browned in olive oil over medium heat, for about 15mn. Then 14oz of tomato paste was added and browned for about 15mn more. For this, I turned the flame to just below medium. When the tomato-veggie puree began sticking to bottom of pan, I added the following: 2 cups of red wine, 4 cups of water, a large thyme bundle, finely-chopped fresh rosemary, and salt. This all was brought to a boil, then transfered to a preheated 400 F oven. It cooked for 3 hours, but I stirred it up a few times while cooking. I removed the lid about 30mn before the cooking time was up.
Side note: I had 3 cups of the sauce left over (just sauce, not meat.) This will be a perfect pizza or pasta sauce for a meal or two later on. Or yummy with some eggs and toast. I split the sauce into 2 12oz portions (using deli containers) and put in my freezer. I have occasionally told myself that I will remember what is in my freezer containers, but I NEVER do. So, don't forget to add a label, and include the date. :-)
Gremolata
Combine washed/finely-chopped parsley, grated lemon ando range rind, grated horseradish, and finely-diced garlic. The amount of each will depend on your taste. Start with a handful of parsley, and a little of everything else, then add more of what you think it needs. I used 1bunch of parsley, 3 generous spoonfuls of horseradish, and a whole lemon and orange. Salt to taste. (I also added a little of the juice from the citrus, but not everyone will like that much acid. Consider your guests' preferences here as well.)
Brussels Sprouts Salad
Wash the sprouts (I eye-balled what I thought 4 people would eat) and a 1/2 bundle of kale, and set on a clean towel. Trim the knob off and remove outer layer of each sprout, Then thinly slice them. Cut the kale off the stalks, save the stalks for veggie broth (stick in freezer), then chop the kale in bite size pieces. Heat a little olive oil in ap an and add sprouts, kale, a handful of chopped hazelnuts, and a 2 finely diced anchovies. Heat overlow heat until the sprouts and kale have softened, but they aren't mushy. They should still have a bit of a "bite." Meanwhile, in the bottom of the salad bowl, or in a small jar, add 1/4 c EVOO, 1 tbsp dijon, fresh lemon juice from 1 lemon and some salt. Shake or whisk until it's emulsified.Add some finely diced red onion (I used about 1/3 of an onion), the greens from the stovetop, and toss. Sprinkle with parmesan on top, if you like.
Roasted Honeynut Squash
I found some honeynut squash at the Farmer's Market, but any squash will work here. Peel and chop the squash into bite-sized pieces. Toss it with some olive oil, salt and thyme sprigs. Cover and bake at 400F for 30mn. While it's cooking, mix equal parts of half & half and dry white wine (enough to cover the squash about half way.) To this, add some nutmeg (preferably fresh-grated) and a handful of shredded parmesan. Remove thyme from squash and pour the cream & cheese mixture over top. Sprinkle a little more shredded parm on top. Put back in oven for 15mn, uncovered. (You can also skip the sauce and cheese, and just continue cooking the squash, uncovered, thyme intact, for the additional 15mn. This is delicious as well,and my preference, if there is already something rich being served...like the lamb. Even better, remove just a portion of the squash after the first 30mn, and continue cooking some with the sauce, and some without...if you know you'll have guests who love creamy sauces, and others who may want/need a dairy-free version.)
Fall has definitely arrived in Phoenix/Scottsdale. It's cold in the mornings and evenings, and I'm tempted to turn my fireplace on. This meal really satisfied my craving for deep & flavorful, warming-comfort-food!
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