Savor the season with these delectable grilled lamb chops topped with simple, yet flavorful, mint pesto. They’re great for spring barbecues, Easter or Passover celebrations. Chef Steve Brockman recommends serving them with grilled asparagus and roasted potatoes. [Read more…]
Recipe: Lamb Osso Bucco and White Bean Cassoulet
If you are anything like me, you’re getting excited about the next big culinary adventure of the holidays now that the turkey leftovers are long gone. For this month’s recipe feature, Chef Steve Brockman has selected a dish that makes a delectable main course for Christmas, Hannukah, Eid-al-Adha, Kwanzaa, Winter Solstice or any other of this chilly season’s celebrations: lamb osso bucco. Lamb shanks are slowly cooked with vegetables in wine and broth. The lamb is served over a white bean cassoulet and topped with apple slaw. Even better, the lamb and beans can be prepared ahead, leaving you time to actually relish the company of friends and family.
Ingredients
Lamb Osso Bucco
Lamb Osso Bucco
| 6 ea. | Lamb shanks |
| 1 ½ T | Chipotle powder |
| 1 ½ c | Flour |
| 1 ea. | Onion (chopped) |
| 1 ea. | Carrot (chopped) |
| 6 ea. | Celery stalks (chopped) |
| 4 ea | Garlic cloves, whole |
| 2 c | Apple juice |
| 4c | Chicken broth |
| 1 ½ c | Demi glace |
| 2 c | Red wine |
White Bean Cassoulet
| 2c | White Beans |
| 1 ea. | Onions (diced) |
| 2 ea. | Celery stalks (diced) |
| 2 ea. | Bay leaf |
| 2T | Fresh thyme |
| ½ lb | Smoked lamb sausage (diced) |
| 2c | Chicken broth |
| Water |
Apple Slaw
| 1 ea. | granny smith apples (julienned) |
| 1ea. | Red pepper (julienned) |
| 1 bh. | Scallion (thinly sliced on bias) |
| ½ c | Apple juice |
| Salt (to taste) |
Instructions
Lamb Osso Bucco
- Mix flour, chipotle, salt & pepper.
- Dredge lamb in flour & sear in pan.
- Add vegetables & sauté about 3 minutes.
- Deglaze with the red wine, reduce by 1/2.
- Add apple juice, reduce by 1/3.
- Add chicken broth & demi glace in a dutch oven. There should be enough liquid just so the lamb is not covered.
- Cover & place in 300°oven.
- Cook until fork tender.
- Cool in cooking liquid.
- Strain liquid before serving. Save sauce to finish plate.
- If preparing ahead of time, reheat in dutch oven.
White Bean Cassoulet
- Soak beans over night.
- Drain & rinse the beans.
- Saute onions & celery, add beans, broth, water, bay leaf & thyme.
- Cook until almost tender, season & cool in broth.
- Saute sausage, heat the beans & drain & add together.
Apple Slaw
- Mix the apple, pepper & scallion,. Add just enough apple juice to moisten & season.
