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Clementine Marmalade
Braised Lamb Shank with Clementine Marmalade
Spicy Sausage and Edamame Stew
Grilled Pork Belly Sandwich
Kirk Avondoglio's Spice-Rubbed Salmon with
Radicchio Slaw and Clementine Marmalade
WINE NOTES
Shiraz: 50% shiraz, 50% grenache. Wide array of red fruits
(strawberry, cherry, mulberry) and savory dried herbs. A lovely,
sweet fruit mid-palate leads into a very tight earthy tannic
complexity, balanced by acidity and lingering strawberry and
raspberry.
Harbin: Brewed using a blend of Chinese and European hops,
from China's oldest brewery.
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Braised Lamb
Shank with Clementine Marmalade
Serves 4
- 4 hind lamb shanks
- 2 large white onions, roughly chopped
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 bottle dry wed wine, like a Cabernet
- 1/2 cup soy sauce
- 1 cup brown sugar
- 4 oranges, washed & quartered
- Juice of 1 lemon
- 2 cups orzo, blanched
- 2 tablespoons sliced scallions
- 1/2 cup Clementine Marmalade
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black
pepper
Season lamb with kosher salt and freshly ground
black pepper. In a large casserole lightly coated with oil over high
heat, brown lamb until nicely caramelized, about 6-8 minutes. Remove
lamb to a plate. In that same casserole, add onions, carrots and
celery and season; sauté until softened, about 3 minutes. Deglaze
with red wine and reduce by 50%. Add orange quarters, soy sauce and
brown sugar. Stir to combine and taste liquid; season if necessary.
Add lamb shanks, bring liquid to a boil, cover and reduce heat to
low. Simmer for about 3-4 hours or until meat is falling off bone.
In a large saute pan over medium-high heat, combine 1/2 cup braising
liquid, lemon juice, orzo and scallions. Toss to combine and heat
through. Mound orzo on platter and top with lamb shanks, spoon
braising liquid over and top with Clementine Marmalade.
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