Vivo O Sonho

Braised Lamb Shanks, Smashed Potatoes with Gravy, Roasted Garlic Heads, Herb Salad and Apple Challah Pudding with Rum Sauce

Oh my goodness … this was one delicious dinner! It does require a whole lot of chopping and measuring preparation and then a long time in the oven, but the results are melt-in-your mouth amazing. The lamb is extraordinarily mild and tender, pairing well with the crisp and tart salad. The nuttiness of the roasted garlic complemented the yukon gold potatoes perfectly. And the dessert … by far the best I have ever created! I love the texture of challah in bread pudding and the carmel sauce was indescribable … rich and thick and sweet and could be eaten on it’s own with a spoon.

Variations: I didn’t include recipes for the potatoes or garlic heads as they’re pretty standard. The lamb could be served over couscous, risotto, noodles or mashed potatoes. For the salad, I would like to have added pomegranate seeds but the store was out of them. And for the dessert, a dollop of whipped cream would complete it nicely. Other than that, I wouldn’t change a thing. It really was that good!

Braised Lamb Shank Ingredients:

• 1 cup diced white onions
• 1 cup diced carrots
• 1 cup diced celery
• 10 oz sliced bella mushrooms
• 1/4 cup (about 20) roasted garlic cloves
• 2 tablespoons finely chopped parsley
• 4 sprigs thyme
• 4 lamb shanks
• Salt and pepper
• Olive oil
• 32 oz good quality beef broth
• 2 tablespoons flour (optional for thickening gravy)

Braised Lamb Shank Directions:

• Preheat oven to 350 degrees.
• Sprinkle lamb with salt and pepper and set aside, bringing to room temperature.
• In a large Dutch oven, heat 2 tablespoons olive oil and add onions, carrots, celery and mushrooms. Saute until just soft.
• Add the garlic and parsley and cook until mixed and fragrant.
• Remove the mixture to a bowl and set aside.
• Brown shanks in the Dutch oven, turning frequently and adding olive oil as needed to keep from sticking.
• Remove shanks to a plate.
• Pour 1 cup of beef broth into the Dutch oven and heat, scraping the browned bits off the bottom.
• Add the vegetable mixture, lamb shanks and remaining broth.
• Cover with lid and cook in oven for 2 hours, turning shanks every 30 minutes.
• Reduce oven to 250 degrees and cook an additional hour.
• Remove shanks to a plate and loosely tent with tinfoil.
• Pour the vegetable mixture into a fine sieve to capture the broth. Discard the veggies or puree in a blender to make a yummy soup base for another recipe.
• The broth can be served in small dishes “au jus” or pour a few cups in a small pan and slowly whisk in flour or cornstarch to thicken into a gravy.

Herb Salad Dressing Ingredients:

• 1 finely minced raw garlic clove
• 1/2 tablespoon lemon juice
• 1 tablespoon honey
• 1/8 cup champagne vinegar
• 1/4 cup extra virgin olive oil

Herb Salad Ingredients:

• 1 cup arugula
• 1 cup mint leaves
• 1 cup basil leaves
• 2 cups parsley leaves
• 1 medium golden beet
• Salt and pepper to taste

Directions:

• Combine all dressing ingredients in a small bowl and briskly whisk.
• Roughly chop herbs into 1/2 inch pieces.
• Wash, peel and dice beet into 1/4 inch pieces.
• Combine all ingredients in bowl and toss with just enough dressing to cover. Let sit in the fridge until ready to serve. Add salt and pepper to taste.

Apple Challah Pudding Ingredients:

• 1 tablespoon butter
• 1 cup milk
• 3 eggs
• 3/4 cup raw sugar
• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 3 cups cubed challah
• 1 large sweet apple (peeled, cored and diced into 1 inch pieces)
• 2 tablespoons honey

Apple Challah Pudding Directions:

• Preheat oven to 350 degrees.
• Grease a 8 x 8 inch backing pan with the butter. Cut the remaining bit into tiny pieces and dot the bottom of the pan.
• Whisk the milk, eggs, sugar, cinnamon and vanilla together in a large bowl.
• Add challah and apples and fold gently until challah is fully covered. Let sit for 10 to 30 minutes.
• Pour into pan and press down with spatula. Drizzle honey on top.
• Bake for 30 minutes or until bottom of pan is bubbling and golden brown. Check for doneness by inserting a knife into middle. If it comes out clean, it’s done.
• Remove from oven and tent loosely while making the sauce.

Vanilla Rum Sauce Ingredients:

• 2 tablespoons butter
• 1 tablespoon flour or cornstarch
• 1/2 cup sugar
• 1 cup whipping cream
• 1/2 teaspoon vanilla
• 3 tablespoons rum

Vanilla Rum Sauce Directions:

• Melt butter in a small saucepan over medium heat.
• Mix flour or cornstarch with sugar in a small bowl until blended, then slowly stir into the melted butter.
• Slowly pour in the cream and add the vanilla, stirring constantly.
• Continue cooking and stirring until the mixture thickens (about 3 minutes).
• Remove from heat and stir in rum.
• Serve warm over challah pudding (or ice cream or with just a spoon!).

Serves 4.