Jennifer Daskevich

From Sunday Supper to Wednesday Dinner to Friday Happy Hour with

Aussie Grassfed Lamb Shanks

www.alittlegourmeteveryday.com

Happy New Year!!  One of my New Year’s Resolutions – Eat More Lamb!!  Braised Lamb Shanks are one of my favorite things in the world to make and I just did not make them enough in 2018 so I started the New Year making delicious braised Aussie Lamb Shanks and created two dishes that will be great with the leftovers.  1st, create a beautiful Sunday Supper with a Braised Lamb Shank with Pomegranate Sauce.  For Wednesday dinner, shred a shank and toss in pasta in a sauce made with the braising liquid and crushed tomatoes.  Finish the week on Friday with some Aussie Lamb Shank quesadilla’s with fig ham, gruyere cheese, spinach, and pomegranate.  One Cook – three recipes.  You can’t go wrong with this.

Sunday Supper Aussie Braised Lamb Shank with Pomegranate Port Wine Reduction Sauce

Ingredients for Braised Lamb Shank

  • Fresh Cracked Pepper
  • Kosher Salt
  • 6 Australian Lamb Shanks
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 2 bay leaves
  • 2 springs of rosemary
  • 2 springs of thyme
  • 3 cloves of garlic minced
  • 1 1/2 cups pomegranate juice (1 for braise and 1/2 for final sauce)
  • About 1/2 bottle Pinot Noir
  • 4 cups low sodium chicken stock

 Ingredients for Pomegranate Port Wine Reduction Sauce

  • 4 cups braising liquid
  • 1 cup port
  • 1/2 cup pomegranate juice
  • 1 tablespoon butter

Preparing the Lamb

  1. Season and Sear

Pat the lamb dry with paper towels.  Season generously with fresh cracked pepper and kosher salt.   Dredge in flour and shake off excess.  Pour oil in large Dutch oven over medium heat.  When oil is heated – brush evenly over surface of pan.  Place 1/2 lamb in Dutch oven and sear until caramelized on each side.  Remove lamb from pot onto a plate.   Repeat with second half of lamb.

  1. Sauté Vegetables

Put onion, celery, and carrots in pan and sauté until translucent (about five minutes).  Tie together bay leaves, rosemary and thyme with kitchen twine.  When vegetables are softened add herb bunch and garlic and cook until fragrant (about 1 minute).

  1. Prepare Braising Liquid and Cook

Deglaze pan with Pomegranate juice.  Add wine and chicken stock and scrape bottom of pan with wooden spoon.  Transfer lamb back to pot. Add enough water to reach three quarters of the way up the lamb.  Turn stove to high and bring braising liquid to a simmer.  Put tinfoil over pot and put lid on.  Place lamb in 350 degree oven for 3 ½ to 4 hours until lamb is fork tender and falling off the bone.

 Special Note

Lamb can be prepared up to this point 24 hours ahead, which makes it great for planning ahead for a dinner party.  If preparing ahead, let come to room temperature then store in fridge overnight.  Remove from fridge, skim fat off top of braising liquid and bring to room temperature.  Reheat in oven until heated through.

  1. Making the Sauce

Take lamb out of oven and remove lamb from braise and place on a large serving dish.  Strain braising liquid through a fine mesh strainer. Put four cups of liquid in saucepan and pour remaining liquid over lamb. Tent the lamb with foil and place in 200 degree oven to keep warn.  To braising liquid add port wine and pomegranate juice.  Bring to a simmer and reduce by half  (about thirty minutes).   When consistency is velvety and smooth, add butter and mix in with whisk.

Serving the Shanks

You can serve the shanks whole over a beautiful puree of celery root and Yukon gold potatoes with the sauce and fresh pomegranates and mint or simply serve over a bed of spinach.

Reserve the extra shanks in the braising liquid in the fridge.

Wednesday Dinner – Braised Aussie Lamb Shank Pasta with Tomato Sauce and Spinach

In a small sauce pan put equal parts lamb braising liquid and crushed tomatoes.  Simmer and reduce adding a splash of red wine vinegar and a dash of black pepper.  Cook desired pasta to al dente.  Drain and return to pan.  Pour in enough of the sauce to coat the pasta.  Toss in shredded braised Aussie lamb shank.  Add additional sauce as desired.   Toss with fresh spinach and place in large bowl.

Friday Happy Hour – Braised Aussie Lamb Shank Quesadilla with Fig Jam, Gruyere, Pomegranate Seeds, and Spinach.

Take two flour tortillas and spread one with fig jam.  Top with shredded braised Aussie Lamb Shank, gruyere cheese, spinach, and pomegranate seeds.  Place second tortilla on top and brush with olive oil.  Place oil side down in nonstick pan and cook until browned.  Flip and cook other side until browned.

Slice into quarters, top with fresh basil, pomegranate seeds and grated cheese.

Cook on Sunday and have a wonderful Sunday Supper and two great dishes later in the week.

About the Guest Chef:

Jennifer is a co-owner of the Deviled Pig with her partners Lee Ann Whippen, Larry Oliphant and Jay Bickel.  The Deviled Pig is a Tampa original serving up Smoked Meats, Sandwiches, and Barbecue.    Jennifer is also the founder of Sandwich America, and an award winning competitive cook, lawyer, wine sommelier, award winning food photographer and budding foodie entrepreneur – Jennifer’s life is more than just “A Little Gourmet Every Day” – it’s a full sprint living buffet.

In addition to her multiple TV appearances, including her winning role in FYI’s Original Series World Food Championships, Jennifer competes and wins major competitions regularly.  Jennifer is the 2013/2014 World Sandwich Champion, the 2015 Chevron Game Day Chef of the Year, and the 2016 Gnarly Head Grilling Nation Ribs Contest, amongst many wins. 

For information on the Deviled Pig visit www.deviledpig.com and follow them on Instagram https://www.instagram.com/deviledpig/.   For more recipes from Jennifer visit www.sandwichamerica.com and www.alittlegourmeteveryday.com.