The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [156]
4. Return the meat to the skillet; transfer to the oven. Roast the meat until an instant-read thermometer inserted into the center (avoiding the bones) registers 135°F, for medium-rare, 18 to 24 minutes.
5. Remove the meat from the skillet, and let stand at least 10 minutes. Cut the meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.
herb oil
MAKES ABOUT 1 CUP
A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.
1 cup mint leaves
½ cup flat-leaf parsley leaves
½ cup extra-virgin olive oil
¼ teaspoon coarse salt
1. Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add the mint and parsley to the boiling water; cook 30 seconds. Drain, and plunge the herbs into ice-water bath immediately.
2. Wrap the herbs in a paper towel; squeeze out as much liquid as possible. Puree the herbs with the oil in a blender until well blended, about 3 minutes. Stir in the salt.
braised lamb shanks with tomato and fennel
SERVES 4
Serve with Polenta (Side Dishes).
4 1½-pound lamb shanks, trimmed
Coarse salt and freshly ground pepper
½ cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, sliced ¼ inch thick
1 large leek, white and light-green parts only, washed well, sliced into ¼-inch half-moons
4 garlic cloves, thinly sliced
1 cup dry red wine
2 cups homemade or low-sodium store-bought chicken stock
1 28-ounce can peeled whole plum tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 medium fennel bulbs, sliced ¼ inch thick
1. Preheat the oven to 375°F. Season the lamb all over with salt and pepper. Place the flour in a shallow bowl. Dredge the lamb in the flour, turning to coat evenly; shake off excess. Heat the oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until the shanks are well browned, about 5 minutes per side. Transfer the shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
2. Place the skillet over medium heat; add the onions and leek, and sauté until they are lightly browned, about 6 minutes. Add the garlic; cook 4 minutes more. Add the red wine; deglaze the pan by scraping up any browned bits with a wooden spoon. Return the shanks to the skillet, and add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add the fennel, and cook 30 minutes.
3. Using a slotted spatula, transfer the shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim the fat from the surface of the cooking liquid; cook over medium heat until the liquid is thickened, 5 to 7 minutes. Return the shanks and vegetables to the pan; cook until heated through. Remove from heat, and season with salt and pepper.
LEG OF LAMB 101
The term leg of lamb generally refers to the hind leg and hip of the animal. This cut can be pricy. Though the cost may make some home cooks wary, they needn’t be intimidated: Leg of lamb is very straightforward to prepare. Furthermore, a few leg cuts are actually quite a bargain—for example, the fore-leg, or shoulder, has more connective tissue and is fantastic in stews.
Generally, the meat of the upper portion of the leg is more tender than that of the lower section and does well with dry heat methods, such as roasting, grilling, and sautéing. Meat from the relatively inexpensive shank (the leg below the knee joint) is full of connective tissue. Slow cooking at gentle heat in moist conditions, such as braising or stewing, breaks this tissue down into soft gelatin, making the meat meltingly tender and enriching the