BRAISED CITRUS LAMB SHANK

Because Mary sometimes gets hungry, and there's nothing like this stunner to welcome you into the week.

It’s been a week.

Strike that, it’s been a month. A year! How is it already March? January and February dragged on in a haze of strep throat quickly followed by the French Flu (not glamorous, very terrible, four naps a day, no reading or television time, just migraines and feeling very very very sorry for ourselves). Then we got better, the sun went away, and we got in a pretty nasty car accident.

We’re fine. It’s Provence, the hills above the Côte d’Azur. The roads wind drippingly throughout the hillside and the drivers behind you DO NOT CARE that you’re going the correct speed. It’s not correct enough for them. Therefore when you go crashing into the side of a rock wall they beep in gratitude… “merci for getting out of my way. Bonne journée, au revoir!”

But that’s okay. That’s why there’s FaceTime, good friends, car insurance, and lots of wine.

Oh and … HOT WATER!

I moved into my new (124 years old, actually) apartment three weeks ago on a hillside over looking the sea. It’s beautiful, it’s everything I wanted and manifested over since knowing I was about to move from my shoebox Paris flat. I just didn’t account for “working boiler” on my vision board.

But three weeks of crying to the agent, then to the owners, then the owners crying in frustration about the agent- WE NOW HAVE EAU CHAUDE!

So I decided to celebrate with a honest to whomever you give gratitude to delight… a braised lamb shank.

Braising is one of my favorite cooking techniques- succulent, flavorful, and the thing about it is… it’s almost impossible to mess up. Prep it, smack it into an oven, dance around your kitchen, kiss a stranger, write an acceptance speech, then devour after applause. Things that could go wrong? Well you could leave it in the oven too long that it burns… okay fair.  Or you could commit the worst kitchen treason and under season- that can happen.  But usually this will come out banging every time.

Beat those Sunday scaries- you were put on this earth to win.

Bisous bisous,

ASF xx

What I’ve been cooking

Recipes exclusive to paid subscribers :) …

BRAISED CITRUS LAMB SHANK

For the meals you want to astound people with but not put in that much effort.

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Ingredient & Technique Run Down

I love lamb. Always have. And sadly it’s a misunderstood protein in many parts of the world- but not today!

Shanks are from the bottom section of the leg just below the knee. They can be 'french trimmed' which is where a small bit of meat is removed from the bone to make the shank look more delicious. Generally it’s best to go with one shank per person.

I also added in lamp chops, because why not go big on a Sunday.

OK, let’s braise. Wait first, what is braising?

Braising is a cooking technique that involves browning food, usually meat, in fat and then slowly cooking it in a covered pot with a small amount of liquid. This method combines both dry and moist heat cooking. The food is first seared at a high temperature to develop flavor through the Maillard reaction, and then it is finished by simmering in a flavorful liquid at lower temperatures. The result is often tender, flavorful, and moist dishes.

Alton Brown-esque sciency stuff:

• Maillard Reaction: 

  • This is a chemical reaction that occurs when proteins and sugars in the food react at high temperatures, creating new flavor compounds and browning the surface of the food. This browning adds depth and richness to the flavor of the dish. It’s basically what “yum” tastes like.

• Collagen breakdown: 

  • Braising is particularly effective for tougher cuts of meat that are high in collagen. The slow, moist cooking process breaks down collagen into gelatin, resulting in a tender and succulent texture.

• Flavor infusion:

  •  The slow cooking process allows the flavors from the braising liquid to penetrate and infuse the food, enhancing its overall taste.