Holiday Feast – Braised Lamb, apple bacon greens, soft polenta, cornbread dressing
Last minute Christmas feast! I had the urge to cook…not knowing the who what and where…all that was certain was the WHY. The WHY I wanted to cook. This was the first holiday season that I was not home with my family. I spent the time with Daniel at his loft and cooked us endless meals. It’s usually like that, I start cooking and can’t stop! My mind starts to move in a rapid pace, brainstorming the next flavor. I just wanted to feed and nourish anybody that was around this holiday season with a warm and comforting meal.
This was the case for this last-minute feast. I wanted to cook to feed but who? where ? and what would I cook? Luckily we had the fridge stocked with random ingredients. Some leftover cornbread, fresh lamb shanks from the local butcher, and using what we had in the pantry we accomplished a very very very tasty meal.
Citrus Braised Lamb Shanks W/Herbs
♥Will Serve 4-6
3 Lamb Shanks – Cut into 1/3rds
Zest of 1 lemon – & its juice
Zest of 1 orange – & its juice
2 T. Paprika
1 T. Salt
2 Sprigs Rosemary – Fine Mince
3 Sprigs Oregano – Fine Mince
1 Cup Red Wine
1 Carrot – Large rustic cuts
2 Celery Ribs – Large Rustic Cuts
3 Cloves Garlic –
1 Small Yellow Onion
1 Bottle of Hefeweizen
½ cup Apple Cider Vinegar
Rub Shanks with the next six Ingredients. Add the red wine cover and leave in fridge for about 3 hours.
Cut Celery Carrots Onions and Garlic cloves. Set Aside.
Heat pan till fairy hot add oil and lamb shanks. Sear all sides until nicely browned.
While those are searing, take out your cast iron skillet (or any oven ready pot) add the cut aromatics including 1 sprig of rosemary.
Transfer seared shanks into the oven ready pot. Add the bottle of Hefeweizen (any beer will do) and Apple cider vinegar to the pan and deglaze.
Add ½ cup of H20 to the pan; add 1 T of salt and ½ T. of pepper into liquid pour deglazed liquid into other pan. Cover with foil and slow roast in oven at 325 for another 3.5 hours.
The combination of wine and beer balances the richness of the lamb. The light bright hefeweizen calms down the otherwise rich and heavy braising liquid and is a beautifully unites with the citrus notes of this dish.
Slow Cooked Greens w/Apples & Bacon
♥Works well with beet greens, kale, and chard. For this recipe I used a medley of greens. Together about 1 medium bunch of each.
1 Bunch Chard
1 Bunch Kale
1 Bunch Beet Greens
½ yellow onion
2 Cloves garlic
3 slices of thick bacon
3 Rounds of a lemon 1/3 inch thick
½ cup White Wine
½ Cup Water
2 T. tomato Paste
Salt to taste.
Cut the apple into each side to leave a square core. Slice those sides to fairly thin (but not too thin) crescents. Set Aside. Slice onions into thin wedges, thinly slice the garlic cloves set aside. Cut greens into 1 inch ribbons. Combine the 2 T. of tomato paste with the ½ cup of water and thin out the paste. Cut bacon into 1/2 inch dices.
Heat pan and add the onions bacon and the garlic when aroma is released (do not let brown) turn heat to medium add the apples cook for 1 minute. Add the Greens and white wine. Lightly toss and add the tomato liquid and salt. Cover and let wilt. When volume is reduced to ½ add the whole rounds of lemon. Cook on med-low heat for 10-15 minutes.
2 Ribs Celery
3 Garlic Cloves
1 Yellow onion
1 Shallow pan 6×8 (pre-made day old cornbread) Cubes
4 T Butter
3 T . Dried Herb Medley (marjoram, thyme, etc)
Set oven to 250. Cut the cornbread into small cubes put on a sheet tray. Oil generously and sprinkle with the dried herbs. Lightly salt and pepper. Toast or dry out for about 1 hour.
Dice carrots, celery, onions, and leeks. Make sure all are about the same size. Mince garlic. Heat up a Saute pan, add 1/8th of a cup of oil and the butter add the carrots, onions, leeks and garlic all at once. Sweat the vegetables until onions become slightly translucent. Add the chicken broth.
Transfer toasted cornbread into a large mixing bowl. Add the liquid mixture to the cornbread. Add the fresh minced herbs, and a bit more black pepper. Toss so liquids and vegetables are well incorporated with the cornbread.
Transfer into a baking dish, cover with foil and cook at 350 for another hour.