Seared Lamb Shanks

Dabble Chef - Lamb

 

INGREDIENTS:

2 tbsp olive oil

2-3 lamb shanks

1 carrot, peeled and diced

2 onions, diced

2 strips of celery, diced

2 tbsp of tomato paste

2 cups red wine

3 sprigs of thyme, washed

2 sprigs rosemary, washed

2 oregano, washed

2 bay leaves

6-7 black peppercorns

3 tbsp salt

1 litre of water

 

INSTRUCTIONS:

In a large saucepan, heat oil on medium to high heat. When the oil reaches its smoking point, add the lamb shanks and sear each side for approximately 5-6 minutes. Remove the lamb from the pan and set aside. Add carrots, onions and celery to the saucepan and sauté for 10 minutes or until golden brown.

Stir in the tomato paste and cook for 5 minutes. Deglaze the pan with the red wine until it is reduced by half. Add the remaining ingredients and the lamb and bring to a boil. Turn the heat down to low, cover the pot and let simmer for 3 hours.

Once the lamb shanks are cooked, take them out of the liquid and set aside. With a ladle or a spoon, skim the f at off the top of the liquid. Strain the stock into a small saucepan, making sure all of the vegetables and herbs are strained out. On medium to high heat boil the liquid for 5-10 minutes or until it thickens. Add lamb shanks to the sauce until warm.

Serve the lamb shanks with the sauce, mashed potatoes and sautéed julienne vegetables.
Dabble Chef - Lamb2

Chef Corey’s Tips

  • Use the entire onion: onion skin has immense flavour, so use it for the stock.
  • Cook lamb shanks in the oven. Preheat the oven to 375° and wrap the pot with tin foil. Cooking time remains the same.
  • When skimming the fat, use a paper towel to catch the bits of fat. Lightly place the paper towel on top of the stock and pull to one side.
  • To thicken the sauce stir together 3 tablespoons of cornstarch and 1/2 cup cold water. Pour into the boiling stock.

Rob Rainford’s Fired-Up Chicken Wings

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Nothing evokes summer like the aroma of grilling. Luckily, Rob Rainford recently released a book, Born To Grill, jam-packed with sumptuous recipes for the barbecue. Here’s one we are dying to try.

Fired-Up Chicken Wings

1/2 cup canola oil
1/4 cup Jerk Marinade
2 tbsp chili powder
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp freshly ground black pepper
1 jalapeno chile (for less heat, seed the chile)
1 tsp kosher salt
1/2 tsp ground ginger
2 lb chicken wings

Instructions

Combine canola oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeno, salt and ground ginger in a large bowl.

Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.

Fire up your charcoal. You need a medium-high grilling temperature of around 350 °F. Prepare the grill for cooking over direct heat. If using a gas barbecue, preheat one side to medium-high and turn the other burner off so you can finish grilling the wings on the cooler side of the grill if they start to char.

Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.

Grill the wings, turning often, for 20 to 30 minutes or until golden and the juices run clear. (If using a kamado-style grill, the wings need to be turned just once, halfway through cooking).

Serves 2

Read the entire article ‘A Day with Rob Rainford’ in Issue 7 of Dabble.

Charleston’s Top 5 Food Experiences

Dabble Does Charleston34

ABOVE: Patrick and wife Fanny Panella warmly greet guests in the ambrosial wine bar at Bin 152.

1. If you’re looking for a great French experience in Charleston, you’ll find it at 39 Rue de Jean. Or, pair a light meal of cheese and meat with a perfect wine from Bin 152. Diners love the décor, and fortunately everything is for sale.

2. A trip to the Charleston Farmers Market in Marion Square on Saturdays is sure to satisfy any craving. Come hungry and try Street Hero’s banh mi sandwiches or tacos, Charleston Crepe Company’s savoury or sweet pancakes and Roots Ice Cream’s small batch flavours like cucumber-mint, beet or caramelized fig.

Dabble Does Charleston27

ABOVE: A chicken satay pizza with peanut sauce and cilantro? Yes. Jeff Johnson from Zahh Pizza makes it in the wood fired oven of his food truck.

3. Food trucks are gaining in popularity around Charleston which now boasts a total of eight diners on wheels. HELLO My Name is BBQ is at the Food Truck Rodeo on Saturdays (have a beer braised BBQ Pork sandwich, yum). Try a Chicken Satay Pizza with peanut sauce from Zahh Pizza. Jeff makes the dough from scratch and cooks the pizza in 90 seconds. Follow them on Facebook to find where they are headed next.

Dabble Does Charleston45

ABOVE: Quite possibly the best dish in Charleston is the John’s Island Tomato Tarte Tatin created by FIG’s Executive Chef, Mike Lata.

4. You can’t go all the way to Charleston without eating some good ol’ Southern food. Maverick Southern Kitchens operates two fabulous restaurants on East Broad Street: Slightly North of Broad (SNOB) and High Cotton. Try the shrimp and grits at both locations. Tip: Don’t fill up on the wonderful corn bread they serve…or do. If you feel like learning how to make a Southern dish, visit Cooks right across the street and participate in a cooking class.

5. Whether you are just looking for a quick meal or a tasty coffee, visit Caviar and Bananas. First, the name is fun to say and second, it’s a beautiful gourmet store and café.