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We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Today it's Gavin Kaysen, chef of Minneapolis, Minnesota's Spoon and Stable, making lamb with their d7 Collection.
When it comes to braising lamb shanks, slow and steady (and a good sear) wins the race.
A couple of hours in the oven and slow cooking works its magic. In this recipe from executive chef Gavin Kaysen of Spoon and Stable in Minneapolis, we learn how to break down lamb shanks' tough muscles and collagen, with red wine and veal stock keeping the whole thing from drying out. You can finish the meal with an herb salad, keeping things bright, light, and comforting. So watch the video above to get his tips, and then hit the stove: It's the dish you'll want to eat all winter long.
- 2 one-pound lamb shanks
- 1 tablespoon olive oil
- 1 cup small dice onion
- 1 cup small dice celery
- 1 cup small dice carrot
- 1 bouquet garni including: thyme, parsely, bay leaf, rosemary—tied together
- 2 cups red wine
- 6 cups veal stock
Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad
- 4 garlic cloves, minced
- 1/2 onion, minced
- 1 carrot, diced large
- 12 whole, dried apricots
- 2 cups garbanzo beans (soaked in water overnight)
- 5 cups veal stock
- 1 bouquet garni including: parsely, thyme, black peppercorns, leek greens—wrapped in cheesecloth
- 1 cup sweet potatoes, diced large
- 1 cup eggplant, diced large
- Mint, parsely, orange zest, and olive oil for an herb salad
Video by Kyle Orosz