With winter fully settled over the North, we team up with Myles Anton, gastronome-in-chief at both Trattoria Stella and The Franklin, to learn the art of braising. Read the full article here.
More recipes by Chef Myles Anton:
- 4 tablespoons vegetable oil
- 2 lamb shanks (14- to 16-ounce cuts)
- 1 cup all-purpose flour
- 2 red onions peeled and cut in 1⁄2-inch dice
- 6 carrots peeled and cut in 1⁄2″ slices
- 2 teaspoons dry marjoram
- 2 quarts lamb or veal stock
- 1 teaspoon kosher salt
- Pinch cracked black pepper
- 1 bunch fresh mustard greens, washed and patted dry
- Extra virgin olive oil
- 1 head flatleaf parsley, chopped
- Zest of 1 lemon
Pre-heat oven to 350 degrees. Add vegetable oil to cast iron enameled Dutch oven on stovetop over medium-high heat. Season lamb shanks all over with salt and roll in flour to coat. Shake off excess flour, add shanks to Dutch oven and sear for 4 to 5 minutes on each side or until golden brown. Remove lamb shanks and set aside. Reduce heat to medium-low. Add onions, carrots and marjoram to pot and sauté for 4 to 5 minutes. Return lamb shanks to pot. Add stock, cover, and place pot in oven to braise for 2 to 2 1⁄2 hours until lamb is tender and falling off the bone.
Remove lamb shanks from oven, season to taste with salt and pepper and let them sit uncovered for 15 minutes. Meanwhile add mustard greens to a large mixing bowl, season lightly with salt and pepper, drizzle with olive and toss to combine.
Remove meat from bones and divide lamb and braising liquid into serving bowls. Garnish with parsley leaves, lemon zest and mustard greens and drizzle lightly with extra-virgin olive oil. Serve with roasted redskin potatoes or soft polenta with grated Parmigiano Reggiano.