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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Braised Lamb Shanks with Parmesan-Chive Grits Recipe

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This recipe for Braised Lamb Shanks with Parmesan-Chive Grits is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Lamb Shanks
Ingredients:  
Ingredients:  
2 Tbsp olive oil
4 lamb shanks (about 11 oz. each), trimmed
2 1/2 tsp kosher salt
1 tsp black pepper
2 medium-size yellow onions ( about 1 lb) cut into 1-inch wedges
2 large carrots, cut into 2-inch pieces
3 garlic cloves, smashed
1/2 cup dry red wine
1 cup crushed tomatoes
1/4 cup chicken broth
1 tsp ground cumin
Directions:
Directions:
Heal oil in a large skillet over medium-high. Sprinkle lamb with salt and pepper. Cook until browned, 3 minutes per side. Remove from skillet. Add onions, carrots, and garlic; cook, stirring occasionally, until slightly softened, 4 minutes. Add red wine; cook, until evaporated, 3 minutes. Transfer to a 6-quart slow cooker. Stir in tomatoes,broth, and cumin. Nestle lamb into tomato mixture. Cover; cook on LOW until very tender. 6 hours.

Transfer lamb to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl; discard solids. Reserve strained liquid.
 

Parmesan-Chive Grits
Ingredients:  
Ingredients:  
1 Tbsp cornstarch
1 Tbsp water
1 cup stone-ground yellow grits
2 1/2 oz finely shredded Parmigiano-Reggiano cheese
1/4 cup chopped fresh chives
2 Tbsp unsalted butter
2 1/2 tsp kosher salt
Directions:
Directions:
Bring 2 cups reserved strained cooking liquid to a simmer in a saucepan over medium. Whisk together 1 Tbsp each cornstarch and water. Whisk cornstarch mixture into cooking liquid; cook until thickened and reduced by half, about 12 minutes. Set sauce aside; keep warm. Whisk 1 cup uncooked stone-ground yellow grits into 4 cups boiling water in a medium saucepan; cook, whisking, until smooth, about 45 seconds. Return to a boil; cover and reduce heat to medium-low. Cook until tender, 20 minutes. Whisk in cheese, chives, unsalted butter, and kosher salt.
Divide grits among 4 bowls. Top each with a lamb shank, some sauce, and chopped chives.

 

 

 

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