Environmental Chef Services

February 2010 Organic Center Newsletter

Thursday, Feb 04, 2010

Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder

Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...

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Druken Lamb Shanks

 

Drunken Lamb Shanks (titled by David Fish of Fox Farm Vineyards) chef Jody Kropt
 
6 lamb shanks (I prefer using the wonderful, grass-fed, local lamb)
2 cups of good quality pinot noir
4 heads of roasted garlic - cut off top of garlic head, drizzle with olive oil and roast at 300 degrees until brown
2 cups of good quality chicken stock
2 bay leaves
2 large onions
2 Tbps. of olive oil
1 cup of diced celery
1 cup of diced carrots
1/2 cup of tomato paste
salt and fresh ground pepper to taste (don't be shy with the ground pepper)
 
directions:
- rinse lamb and remove excess water with paper towel
- season with kosher (or sea) salt and fresh ground pepper
- turn on oven to 275
- heat olive oil in a large oven proof (heavy) skillet with a lid
- slowly brown lamb in skillet
- remove lamb and saute onions, carrots and celery until caramelized
- add tomato paste and cook five more minutes
- add chicken stock, wine, bay leaves, 1 tsp of salt, 1 tsp of fresh cracked pepper, roasted garlic (squeeze out the paste from the heads before adding) - stir and bring to a boil
- remove from heat and add lamb, lamb should almost be covered in liquid
- cover with lid or tin foil and place in oven
- braise lamb in oven for 3-4 hours, until tender - Turn lamb over twice during this time
- remove lamb from sauce and strain sauce through a course strainer - pushing some of the pulp through the holes with a spatula.
- return sauce to the stove top and continue to reduce down over low heat - remove excess fat from the top of the sauce with a spoon or ladle. 
- when the sauce has reduced by approx. half - adjust salt and pepper to taste
- turn oven to 350 degrees
- return lamb to the sauce and make sure all sides are coated
- place in oven for 15-20 minutes until lamb is slightly browned and sauce is hot and bubbling
- serve on polenta with a sprinkling of gremolata (recipe below)
 
Gremolata
 
1 Tbsp of finely minced garlic
3 Tbsp of roughly chopped parsley
1/2 Tbsp of finely chopped lemon zest
 

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Druken Lamb Shanks

Submitted by:Jody Kropt

 

Drunken Lamb Shanks (titled by David Fish of Fox Farm Vineyards) chef Jody Kropt
 
6 lamb shanks (I prefer using the wonderful, grass-fed, local lamb)
2 cups of good quality pinot noir
4 heads of roasted garlic - cut off top of garlic head, drizzle with olive oil and roast at 300 degrees until brown
2 cups of good quality chicken stock
Learn how to make Druken Lamb Shanks

Featured Chef

Kirk Lafferty

866-999-1327 ext 7

Kirk Lafferty is an International chef/writer based out of New York. In between stints on yachts in the med and carribean he is working on a cookbook which amalgamates fiction with Art cuisine.

 

http://steazing.blogspot.com/

 

The term Art Cuisine originates from his last restaurant venture In New Zealand "The White Room" where patrons...

Read more about Kirk Lafferty