(WXYZ) - Chef Eli Fox from The Dirty Dog Jazz Cafe in Grosse Pt. Farms stopped by Broadcast House to show 7 Action News viewers how to prepare Braised Lamb Shanks and some cool side dishes.
The Dirty Dog Jazz Cafe is located at 97 Kerchival in Gross Pt. Farms. You can learn more about the eatery by visiting Dirtydogjazz.com .
Braised Lamb Shanks
· 3 Tablespoons olive oil
· salt and freshly ground pepper
· 4 lamb shanks
· 2 stalks celery, coarsely chopped
· 2 carrots, coarsely chopped
· 1 large onion, coarsely chopped
· 2 cups port wine
· 1 cup red wine
· 8 sprigs, fresh thyme
· 1 sprig, rosemary
· 1 head of garlic, cut in half horizontally
· 8 cups of lamb stock
· 1 cup of tomato puree
· 2 bay leaves
1. Preheat oven to 275 degrees. Heat oil in a medium Dutch oven until smoking. Season the lamb shanks on all sides with salt and pepper and sear until golden brown on both sides. Remove from them from a pan onto a plate.
2. Add the celery, carrots, and onion and cook until caramelized. Stir in the tomato puree and cook until its completely reduced and begins to caramelize.
3. Deglaze with the port and red wine. Reduce by half. Add the thyme, garlic, chicken stock, bay leaves, shanks, and bring to a boil. Cover and bake in the oven for 3 hours or until tender.
4. Remove shanks and strain, reserving the braising liquid. Reduce the remaining liquid by half or until it coats the back of a spoon. Adjust seasoning with salt and pepper. Add a tsp of red wine vinegar to elevate the flavors. Finish with a tbsp of butter.
Roasted Butternut Squash
· 1 whole butternut squash
· 2 Tbsp, olive oil
· Salt and pepper
1. Preheat oven to 400 degrees.
2. On a cutting board, split the squash in half using a chef knife. Scoop out the seeds with a spoon and discard
3. Lay the squash on a sheet pan and drizzle with the olive oil. Rub the squash with your hands to coat it entirely. Season all sides with salt and pepper. Roast the squash skin side up in the oven for 30 minutes or until tender. Insert a toothpick or a oven thermometer into the squash to check for doneness.
4. When cool to the touch, scoop out the squash and puree in a food processor until smooth. Pass the squash through a tamis or a strainer set over a bowl. This will help to give the puree an excellent consistency.
Roasted Butternut Squash and Barley Risotto
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 1 1/2 cups pearl barley
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/2 pound chanterelle mushrooms, cleaned, cut in half
- 4 ounces roasted butternut squash puree
- 4 cups chicken stock
- 2 tablespoons finely sliced chives
- 1 tablespoon chiffonade basil
- 3/4 cup finely grated parmigiano-reggiano
- Salt and pepper to taste
1. Heat the olive oil and 2 tablespoons of the butter in a deep sided saute pan over medium-high heat. When hot, add the chanterelle mushrooms and cook until browned. Add in the shallots and cook, stirring, until tender, 1 to 2 minutes. Add the barley, and cook for 2-4 mins or until it begins to smell toasted. Deglaze with white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes.
2. Begin to start adding the chicken stock 1 cup at a time, stirring continuously. Repeat this process until the barley becomes tender, about 30 minutes.
3. Add in the parmigiano, squash puree, and herbs. Stir to combine. Finish with the remaining butter. Adjust seasonings with salt and pepper as needed.
Arugula Lemon Pesto
· 3 cups, arugula, packed
· 4 cloves, garlic
· ½ cup, pinenuts
· 1 lemon, zested
· ½ cup virgin olive oil
Salt and pepper
1. Preheat your oven to 350 degrees. Lay out the pine nuts on a sheet tray and toast in oven for about 3-5 minutes or until lightly browned. Shake the pan a few times during cooking to turn the pine nuts over to ensure even cooking.
2. In a food processor, pulse the garlic until finely chopped. Add in the arugula, lemon zest, and pine nuts. Pulse until chopped fine.
3. Slowly stream in the oil until mixture becomes smooth. Season to taste with salt and pepper.