Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks
Creamy Parmesan Polenta
Fresh Wild Arugula, Mint, Scallions
Hot Mustard Sesame Garlic Sauce

Gochujang brings a fiery kick, while daikon radish provides a crisp, peppery contrast to the creamy polenta. A bold hot mustard sauce balances beautifully with the rich succulent meat. These lamb shanks are slow-braised in a tangy, sweet, and savory blend of pomegranate juice and figs, then finished under the broiler for a crispy exterior and meltingly tender, flavorful interior.

With its sweet heat and deep, fermented umami notes, gochujang—Korean red chili paste—offers a balanced fruitiness, a hint of smokiness, and layers of flavor from sun-dried Korean red peppers. It complements the meat and pomegranate-fig sauce perfectly, resulting in a dish bursting with vibrant flavors, contrasting textures, bold aromas, and a wild presentation.

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks Recipe

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Lamb Shanks with Cassoulet Beans

Lamb Shanks and Cassoulet Beans

Slow-Braised Lamb Shanks
Smoky Cassoulet Beans
With Kalamata Olives and Cherry Tomatoes
Gremolata Condiment

This is the second of two quick, slow-braised lamb shank dinners. QUICK and SLOW? Yes, as the lamb shanks are already slow-braised, from the refrigerated section at Costco. Are they as good as home-cooked braised shanks that take 2 1/2 hours? Of course not, but for a fast impressive meal, they rock. And the beautiful beans here are cooked one day ahead so assembling the entire dish takes less than 30 minutes.

The beans from Rancho Gordo are grown in California from classic French Tarbais seed stock. This white runner bean was developed over generations by French farmers to be the foundation for a traditional cassoulet. The combination of beans, olives, and tomatoes simmered with smoked paprika and red wine paired with lamb is heavenly.

Gremolata – a mix of chopped fresh parsley/lemon zest/garlic – adds an invigorating freshness and brightness to most braised meats. It builds another interesting layer onto this outstanding dish.

Lamb Shanks and Cassoulet Beans

Lamb Shanks and Cassoulet Beans Recipe

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Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Slow-Braised Lamb Shanks
Pomegranate-Fig Sauce
Over Boursin Cheese Polenta

As an old magician friend of ours used to say, “I’m going to blow your mind!”

How about a mouth-watering, restaurant-quality dish of braised lamb shanks with a pomegranate-fig sauce over boursin cheese polenta on the table in about 10 minutes?

Is it magic?

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Start the Clock

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A Curated Meal Kit Crafted by James Beard House Fellow

A Curated Meal Kit Crafted by James Beard House Fellow

Salad Course: Don’t Be Late

Grilled Peach with Smoked Paneer, Mustard Greens, Mint–Basil Salad,
Pistachios, Goan-Spiced Watermelon Vinaigrette

Main Course: Trial by Fire

Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt

Dessert: High on the Cob

Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache

James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.

A Curated Meal Kit Crafted by James Beard House Fellow

The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”

For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.

A Curated Meal Kit Crafted by James Beard House Fellow

Emerging Chefs

May 2021 – Nicole Merino

June 2021 – Mimi Chen

July 2021 – Theodore Coleman

Curated Meal Kit by Chef Theodore Coleman

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Kick Off Grilling Season with Lamb Leg Steaks

Kick Off Grilling Season with Lamb Leg Steaks
Kick Off Grilling Season with Lamb Leg Steaks

It’s the time to honor our Fallen while we celebrate our Freedom. Memorial Day weekend officially kicks off the summer grilling season. It’s a day to balance solemnity with revelry. A day to pay our utmost respect to those who have laid down their lives to defend our freedom and ensure our liberty…we fire up the grill in celebration.

Lean, large, and very flavorful – the cross-section through the center of the hind leg – lamb leg steaks are great for grilling. Appropriately kicking off the year’s grilling season with this bold esoteric cut of lamb…as a prelude to summer adventure around the BBQ!

Grilled Lamb Leg Steaks Recipe 

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