The Dish: Church -- Braised lamb shank

The Chef: Andrew Beer

(4 servings) 

INGREDIENTS: Lamb Shank
Braised Lamb
4 ea lamb shanks
8 oz carrot, diced
8 oz Spanish onion, diced
8 oz celery, diced
2 ea cloves garlic, smashed
1-2 gallons, chicken stock
1 pint sherry vinegar
salt, to taste
pepper, to taste

METHOD
1) Season Lamb with salt and pepper
2) Sear lamb on all sides in heavy bottomed pan with canola oil (high heat)
3) Remove lamb and wipe out excess oil from pan
4) Add vegetables to same pan and cook until brown
5) Add sherry vinegar and scrape the bottom of the pan to remove any solids
6) Add lamb back to pan and add just enough chicken stock to cover lamb
7) Bring to boil then turn down to a simmer
8) Let cook for 3-4 hours or until meat almost falls off the bone
9) Once done remove lamb to separate container and strain braising liquids over lamb to remove any solids from liquid
10) It is important to let lamb cool in the liquid so to avoid the lamb from being dry

INGREDIENTS: Spinach Puree
2 lbs. spinach, washed
1 pint heavy cream
2 ea. garlic cloves, chopped
4 oz. shallots, chopped
6 oz. parmesan cheese
salt, to taste
pepper, to taste

METHOD
1) Gently cook garlic and shallots with olive oil until soft
2) Add heavy cream and bring to a boil
3) Whisk in parmesan cheese
4) Season with salt and pepper
5) Place spinach and cream mixture in blender in batches and puree until smooth
6) If making in advance, transfer directly to refrigerator to prevent spinach from browning

INGREDIENTS: Roasted Squash
1 ea. butternut squash
salt, to taste
pepper, to taste

METHOD
1) Peel butternut squash
2) Using the "neck" cut large dice
3) Par cook squash in salted boiling water for 2 minutes
4) Toss with salt, pepper and olive oil and place on a baking sheet for 15-20 minutes

TO SERVE
1) Heat lamb in the braising liquid, let the liquid reduce to sauce consistency while lamb is reheating
2) In a small sauce pan heat spinach puree gently on medium heat
3) In a separate sauté pan, heat olive oil and add squash, season with salt and pepper
4) Spoon spinach and squash on plate next to each other, place lamb on top to both ingredients and pour sauce on top of lamb

Church
69 Kilmarnock Street
Boston, MA 02215
617-236-7600
http://www.churchofboston.com/