Alan Boyle from Hennessy's

BRAISED LAMB SHANK WITH ADLUH STONE GROUND GRITS, RATATOUILLE, AND LAMB JUS

Posted: 5/27/2009

INGREDIENTS:

Yields 4 servings

For the Lamb...
4 Domestic Lamb Shanks (about 1 pound each)
Brown Veal Stock
4 ribs celery
1 carrot
1 large onion
4 springs fresh thyme
1 bay leaf
About 10 black peppercorns
5 garlic cloves, peeled and crushed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 ounces white wine

For the Grits...
1 Cup Adluh Stone Ground Grits
4 Cups hot water
1 cup heavy cream
1 stick salted butter
Salt and pepper to taste

For the ratatouille...
1 yellow crookneck squash
1 large zucchini
1 eggplant
1 red bell pepper
1 green bell pepper
4 cloves chopped garlic
1 large red onion
1 can whole peeled tomatoes
3 sprigs fresh thyme
Salt and pepper to taste
Olive Oil

INSTRUCTIONS:

For the Lamb...
Heat large, heavy bottomed braiser, or roasting pan and add oil. Season shanks liberally with salt and pepper. When the oil has reached its smoking point, carefully add shanks and brown well on all sides. Once shanks have been browned, set aside. Add celery, carrots, onions, and garlic cloves. Cook the vegetables until lightly caramelized.  Add white wine to deglaze any drippings and scrape with wooden spoon to loosen all of the brown bits in the pan.  Add the seared shanks back to the pan in a single layer on top of the vegetables, being careful not to overcrowd them.  Add the stock until to covers 2/3 of the shanks and bring to a boil, skim the surface of any fat or impurities, add thyme, bay leaf, and peppercorns, cover and reduce heat to a gentle simmer.  Cook the shanks for about 3 hours, turning occasionally. When the shanks are very tender and the meat has pulled away from the bone, remove them from the pan, strain the cooking liquid and season. Serve the shanks piping hot and moisten with the Jus. Garnish with fresh chopped parsley.

For the Grits...
Combine grits, water, cream and butter. Bring to a boil, reduce heat to a simmer. Cook for about 50 minutes, stirring frequently with a wire whisk.  Season with Salt and pepper to taste.

For the ratatouille...
Cut vegetables into large dice (it doesn’t have to be perfect) but keep them separate. Heat a fairly large pot, add olive oil and when oil is shimmering, add onions and bell peppers, and cook until onions are lightly sweated, then add zucchini, squash and eggplant, cook until softened. Add garlic, thyme, tomatoes (with juice) and simmer until vegetables are very soft, season with salt and pepper.

Cook Time: 2 hours